dinga

幾年前東周刊都有報導過.. 做法同呢個相似.. 但係人地連縫線都唔使用.....

daimo

anyway, don't want to argue ... but I choose to believe it is not true simply because

a) making a fake egg that's good enough to fool people is NOT cheap nor easy.  It's based on my experience in building/molding plastic models.   
b) the last step to form the egg shell requires the egg white to be solid already.
c) the demo shows fried eggs sunny side up.  which means the egg white remains liquid.
b) and c) simply contradicts.
e) the final step, even if the egg shell forms, it's not going to be smooth.  don't tell me they  sand it.  the sand paper is worth more $.

If the eggs are sold as cook "tea leaf/soya eggs", I believe it's doable.

again, believe what you want.

cmmm

I had a really good friend who went to China on a family trip (she told me this personally, so it's not hearsay or anything).  They bought some eggs from the local market to cook at home...  And she said the eggs were really weird when they fried it.  It tasted like plastic-ey... She said there is usually an immediate aroma once you fry the egg in pan, but the eggs they bought didn't have that...  The egg still solidified with the frying, but the taste was really weird...

I am not sure if this is the "fake egg" the article is talking about... but I suspect anything is possible...

daimo

原帖由 cmmm 於 2008-11-27 12:44 發表
I had a really good friend who went to China on a family trip (she told me this personally, so it's not hearsay or anything).  They bought some eggs from the local market to cook at home...  And she s ...

she probably bought 三聚氰胺 eggs.  the egg farmers fed the chicken with too much 三聚氰胺 as a protein supplement and the eggs end up having it.

it was reported in HK last week i think.

puZZle

原帖由 daimo 於 2008-11-27 12:24 發表
b) the last step to form the egg shell requires the egg white to be solid already.

can you please elaborate on this point please? since this is an essential part of your argument and most of us (at least for me) don't know too much about it

daimo

simply put:

"1粒無殼雞蛋便緩緩浮現。將裸蛋定型1小時，以清水沖洗後晾乾，準備上殼"

so the 裸蛋 is solid.  that's without the shell.

"用縫衣線穿過雞蛋，浸入以蜜蠟、碳酸鈣等調製成的蛋殼溶液中，反覆數次，待外殼稍微風乾後，浸入冷水中抽線定型，至此，假雞蛋已穿上外衣，大功告成。"

shell is formed; but the whole thing is a solid shell with solid (定型) fill.

unless something chemically changes, the 裸蛋 egg white is not liquid.  

When that egg is cracked it will just be like a COOK egg, and not able to do sunny side up.

Admin

Testing

shutterbug

maybe it melts in room temp?

daimo

then the step 清水沖洗後晾乾 can't be valid either.

on top ... if it melts in room temperature and but then solidify when fried ... I'm not a chemist or food scientist.  may be they can confirm the chemical properties of the 2 listed ingredients.

I just have too many question marks regarding the whole procedure and the economy is just not making sense.  that procedure isn't mechanized so it will take a lot of time to make so little $.

i do believe chemically polluted/modified eggs like 三聚氰胺 eggs are entirely possible.

[ 本帖最後由 daimo 於 2008-11-27 13:30 編輯 ]

shutterbug

this is a better instruction



[ 本帖最後由 shutterbug 於 2008-11-27 13:36 編輯 ]