How to make an artificial egg. The Chinese make chicken eggs video

The Chinese are great masters of imitation. They learned how to perfectly copy clothes and accessories, gadgets and paintings, architectural structures and entire cities. But if, thanks to the craving for fakes, artificial eggs appear on the market, you should think about your own safety.

The talent of the inhabitants of the Middle Kingdom in the field of counterfeit food is not at all new. You may have already read about unique food fakes, including glowing pork and cardboard buns. It would seem that making an egg is much more difficult. But no! Artificial you can hardly distinguish from chicken.

In real eggs, a whole storehouse nutrients: fats, proteins, glucose, carbohydrates, minerals, many enzymes, as well as a set of vitamins (A, E, D, group B). There is also cholesterol, which does not harm human health. That is why experts advise eating one egg a day, and in children's menu this product is considered indispensable.

A fake egg is an absolute “dummy”, there is nothing useful in it. The shell is made from gypsum, calcium and paraffin. Protein and yolk are formed from a mixture of gelatin and calcium alginate, with the addition of pigments.

Enjoy such a work of art several times and the consequences can be unpredictable.

Prolonged use adversely affects nervous system. Children may experience excessive mobility, while mental development is inhibited.

How do they do it

They make fake eggs so skillfully that they even recreate the air membrane at the bottom of the shell. Don't hold back!

Start with yolk. The chemical mixture is dyed yellow with the help of pigments and lowered into the form so that it becomes spherical.

All this chemical mess is immersed in potassium carbonate, so a protective film is formed and in the future the artificial yolk will not spread. In another form, the yolk is wrapped in protein.

They cover the workpiece with an artificial shell, dipping it several times in a solution of paraffin, potassium carbonate and gypsum powder.

Dried up and done! Outwardly, an egg made by a craftsman is no different from that produced by a chicken.

The meaning of fake

If someone agrees to spend time on painstaking manipulations with chemicals look for profit. The counterfeiting of chicken eggs in the Celestial Empire has long outgrown amateur experiments and turned into a very profitable business.

It turns out that the cost of making a fake does not exceed 25% of the price of a real egg. You can put them up for sale a little cheaper than the market value and make great money!

So, of course, they do. Visitors to markets in Beijing, Shanghai, Guangzhou and other major Chinese cities in any case risk buying a dozen or two "chemical" eggs.
Do you think it's not worth worrying, let the Chinese worry? In vain. Fake eggs have long been sold in our country.

How to recognize

A tired buyer after a hard day's work will definitely not notice anything suspicious. Unless the price can pleasantly surprise, but this is not a reason to accuse someone of falsification. However, if you carefully compare two eggs, fake and natural, you can still find some differences.

The artificial shell glistens more, but this is a moot point. Break such an egg and leave it in a container for a while, gradually the yolk and protein will mix into one mass, because they are made of similar materials.

Have you noticed that a hard-boiled egg that has lain in the refrigerator for about 6 hours has a slightly blue yolk? So with the "chemical" this will not happen. The yolk will not crumble, but will become more jelly-like, but the protein will turn slightly yellow and may crack into pieces.

When frying, you will not see the differences and the dish will not have a strange aftertaste.

The sale of surrogate food products is prohibited, but this does not stop entrepreneurs who want to make money. There are a lot of people in the Middle Kingdom who have to save on food, so there will always be a demand for cheap eggs. It is sad that such products safely seep across the border and may end up on our table. Well, let's be careful.

In our time, China is powerfully supplying Russia with food products for children and adults. This is largely due to the achievements of Chinese science and Chinese ingenuity.
In particular, now the Chinese technology for the production of artificial eggs has reached such perfection that appearance and it is quite difficult to taste them from the real ones.


Guess which egg is natural and which is artificial?

The following components are used for their production: calcium carbonate is used for the shell, potassium alginate, potassium alum, gelatin, food grade calcium chloride and yellow coloring pigment are used for the yolk and protein.
The photo shows Chinese-made chemical ingredients (they are much cheaper than other manufacturers) needed to create artificial eggs.

First, dissolve the potassium alginate in warm water, getting a protein-like mass. Then, stirring, add gelatin, benzoic acid, alum to it. The resulting mixture will replace the protein.
For the yolk, the same mixture is used, but with the addition of citric acid and a yellow coloring pigment.

The yolk mixture is poured into a special mold and placed in a solution of potassium carbonate. As a result of the reaction, a film forms on the surface of the yolk. In order for the yolk to take on a spherical appearance and be evenly processed with a solution, the form is shaken.
When the surface of the yolk has sufficiently hardened, the yolk is left in the solution for an hour.
Then they are taken out, washed with water and slightly dried.

The resulting yolk is placed in a protein mold, filled with a protein mixture, and in the same way, by placing it in a solution of potassium carbonate, the finished contents of the egg are created, which remains to be covered with a shell.

To do this, using a special thread, the egg is dipped several times into a solution of paraffin, gypsum powder and calcium carbonate, which, after drying, forms a shell.

The main differences between an artificial egg and a natural one:
1) The shell is slightly more shiny and rough. But the differences are quite minor, so in appearance to determine artificial egg not easy.
2) The egg lacks protein strands that hold the natural yolk in the middle of the egg, and the air chamber.
3) There is no speck of the embryo on the yolk.
4) The white and yolk of a broken artificial egg after a while form a homogeneous mass, since they are made of the same material.

The production of artificial eggs is 12 times cheaper than natural ones. For example, in China 1 kilogram natural eggs(in 1 kilogram there are about 20 medium-sized chicken eggs) costs 6.5 yuan (100 yuan = 450 rubles), and only 0.55 yuan (55 fen) is spent on the production of a kilogram of artificial eggs.

Artificial egg fried eggs.
Bon appetit!

More about some synthetic products for food common people

Pigments made by the chemical industry make it possible to color artificial foods in any "natural" color.
Well, chemistry learned to give an artificial food product consisting of chemical reagents any desired taste and appetizing smell back in the 1980s.
Miracle Sodium Alginate

A method for producing a granular food product imitating fruits. A variety of dry powders and sodium alginate are mixed with sugar, starch or flour (gelling agent - starch), glycerin, coloring, flavoring and flavoring substances are added and a small amount of water (up to 6%).

The resulting viscous mass is granulated, for example by shaking, and the granules are calibrated in size (from 1.6 to 12.5 mm). The product is kept room temperature within 6 months. without any changes. Similarly, products are obtained for fast food desserts and condiments.

This technique is used to obtain many granular food products: green peas, cherries, caviar simulants, cereals and colored food particles for decorative design food.

To obtain artificial cherries, sodium alginate, dyes and flavoring agents are introduced into the sugar solution, after which the mixture is fed in the form of drops into a coagulation bath containing a solution of calcium salts. A shell of calcium alginate jelly quickly forms on drops of the solution. Its thickness and structure depend on the length of stay of the droplets in the coagulation bath and its composition. (Similar process with step by step photos above in the description of the production of artificial chicken eggs.) The raw materials for artificial cherries are corn syrup, sugar, sodium alginate, coloring and artificial flavor. The product is produced in the form of granules of three sizes.

Cake from soy chocolate with artificial cherries - just like a real one in appearance and taste.
For resemblance to natural ones, recesses are made on artificial "cherries", from which twigs allegedly protruded.
There are technologies that allow you to put inside artificial cherries the bones, which are waste during cleaning. natural cherries.

In our time, conscientious producers, in order to convince the buyer of the naturalness of cherries, have to leave protruding tails on the berries, which they have not yet learned how to fake.
Artificial green pea obtained in a similar way, using starch as a gelling agent, for example in the form wheat flour.

Artificial green peas.
Since natural peas are not quite spherical, the granules are slightly deformed for greater similarity. For the same purpose, granules are produced, slightly different in color, which are then mixed.
In the production of artificial berries and other products that are not then subjected to prolonged cooking, the process with calcium alginate turned out to be technologically advanced, since in such cases it is enough to obtain thin shells of calcium alginate jelly on granules.

The advantage of artificial berries and green peas is that they withstand heat and freezing well, are uniform in weight and size.

Frozen artificial green peas.
To obtain artificial nuts, protein fibers are used, which are prepared in the usual way wet spinning, cut (length 12.5 mm), heated 20 min. at 130°C until fusion and dehydration and plasticized, keeping 2 hours in four times (by weight) the amount of glycerin. Excess glycerin is removed and a fragrance is added to the product, imitating the smell of a walnut.

Method for obtaining artificial oysters and others edible shellfish was proposed in 1999 by Denisenko. To do this, add 1.5-2.5% egg albumin, a small amount of citric acid to a 2-4% sodium alginate solution and emulsify 2-6% coconut oil And fish oil, as well as aromatic compositions (for example, fish broth, crab broth, cucumber extract and monosodium glutamate). The emulsion is placed in a mold having the size and shape of an oyster, the walls of which are impregnated with a calcium salt solution. The method of fixing the shape of the product, therefore, is similar to that used to obtain artificial berries, cereals and caviar.

Artificial chips, flavored and dyed in the desired color, are made on the basis of a mixture of vegetable protein hydrolyzate, wheat and oat flour, where salt, dye and flavoring and flavoring substances are added. The dough is rolled out, cut into slices, dried for 10 minutes. at 140-220° and then impregnated with vegetable oil.

Artificial fried potatoes prepared on the basis of protein-filled mixed jellies of alginate or calcium pectinate and starch. Such jellies are obtained by heating solutions of acidic polysaccharides containing dispersed starch, protein and calcium gluconate. The latter serves as a source of calcium ions released when the system is heated. The taste of artificial fried potatoes is almost indistinguishable from natural ones.

Artificial cereals are widely used as instant cereals, that is, they do not require long-term hydrothermal treatment, as well as to obtain small portions culinary products. To prevent loss nutrients and limiting the degree of swelling, it is proposed to boil artificial cereals in a smaller and strictly defined amount of water, so that the cereals absorb all the cooking water during swelling, or boil in milk, and in addition, use artificial cereals to imitate products such as semolina or as soup fillings

Ordinary food preparation artificial cereals difficult, because the disadvantages of artificial cereals are determined by their composition. They are usually granular starch jellies with a high protein content. Cooking of such cereals is accompanied by gelatinization and hydrolysis of starch, rapid and excessively high swelling of grains, their sticking together and destruction with the formation of a paste-like product.

In addition, cooking is accompanied by the diffusion of nutrients from the grains of artificial cereals into the cooking water. As a result, the organoleptic properties and the nutritional value culinary products from them can decline sharply. Particularly noticeable is the lack of stability of artificial cereals during prolonged hydrothermal treatment and hot storage. Under these conditions, complete digestion of artificial cereals is possible.

So try not to buy instant cereals and prepare your food only from the most original products bought raw and unprocessed.
Actually, this is the basic principle of good restaurant cuisine.
Therefore, in a decent restaurant, you will never be served juice from packs or industrial mayonnaise bought in a store.
Information from the site SuperCook.ru

They learned how to perfectly copy clothes and accessories, gadgets and paintings, architectural structures and entire cities. But if, thanks to the craving for fakes, artificial eggs appear on the market, you should think about your own safety.

The talent of the inhabitants of the Middle Kingdom in the field of counterfeit food is not at all new. You may have already read about unique food fakes, including luminous pork and cardboard buns.

It would seem that making an egg is much more difficult. But no! You can hardly distinguish artificial from chicken.

In real eggs, there is a whole storehouse of nutrients: fats, proteins, glucose, carbohydrates, minerals, many enzymes, as well as a set of vitamins (A, E, D, group B).

There is also cholesterol, which does not harm human health. That is why experts advise eating one egg a day, and in the children's menu this product is considered indispensable.

A fake egg is an absolute “dummy”, there is nothing useful in it. The shell is made from gypsum, calcium and paraffin. Protein and yolk are formed from a mixture of gelatin and calcium alginate, with the addition of pigments.

Enjoy such a work of art several times and the consequences can be unpredictable. Prolonged use adversely affects the nervous system. Children may experience excessive mobility, while mental development is inhibited.

How do they do it

They make fake eggs so skillfully that they even recreate the air membrane at the bottom of the shell. Don't hold back! Start with yolk. The chemical mixture is dyed yellow with pigments and dipped into a mold to become spherical.

All this chemical mess is immersed in potassium carbonate, so a protective film is formed and in the future the artificial yolk will not spread. In another form, the yolk is wrapped in protein.

They cover the workpiece with an artificial shell, dipping it several times in a solution of paraffin, potassium carbonate and gypsum powder.

Dried up and done! Outwardly, an egg made by a craftsman is no different from that produced by a chicken.

The meaning of fake

If someone is willing to spend time painstakingly manipulating chemicals, look for a benefit. The counterfeiting of chicken eggs in the Celestial Empire has long outgrown amateur experiments and turned into a very profitable business.

It turns out that the cost of making a fake does not exceed 25% of the price of a real egg. You can put them up for sale a little cheaper than the market value and make great money!

So, of course, they do. Visitors to markets in Beijing, Shanghai, Guangzhou and other major Chinese cities in any case risk buying a dozen or two "chemical" eggs.

Do you think it's not worth worrying, let the Chinese worry? In vain. Fake eggs are already being sold not only in the border cities of Russia, they are successfully disguised in the markets in Siberia, appear in the Perm Territory and reach the central regions.

How to recognize

A tired buyer after a hard day's work will definitely not notice anything suspicious. Unless the price can pleasantly surprise, but this is not a reason to accuse someone of falsification. However, if you carefully compare two eggs, fake and natural, you can still find some differences.

Have you noticed that a hard-boiled egg that has lain in the refrigerator for about 6 hours has a slightly blue yolk? So with the "chemical" this will not happen. The yolk will not crumble, but will become more jelly-like, but the protein will turn slightly yellow and may crack into pieces.

When frying, you will not see the differences and the dish will not have a strange aftertaste. Especially if in China you are served an omelette generously seasoned with spices.

The sale of surrogate food products is prohibited, but this does not stop entrepreneurs who want to make money. There are a lot of people in the Middle Kingdom who have to save on food, so there will always be a demand for cheap eggs. It is sad that such products safely seep across the border and may end up on our table. Well, let's be careful.

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The Chinese are great masters of imitation. They learned how to perfectly copy clothes and accessories, gadgets and paintings, architectural structures and entire cities. But if, thanks to the craving for fakes, artificial eggs appear on the market, you should think about your own safety.

The talent of the inhabitants of the Middle Kingdom in the field of counterfeit food is not at all new. You may have already read about unique food fakes, including glowing pork and cardboard buns. It would seem that making an egg is much more difficult. But no! Artificial you can hardly distinguish from chicken.

In real eggs, there is a whole storehouse of nutrients: fats, proteins, glucose, carbohydrates, minerals, many enzymes, as well as a set of vitamins (A, E, D, group B). There is also cholesterol, which does not harm human health. That is why experts advise eating one egg a day, and in the children's menu this product is considered indispensable.

A fake egg is an absolute “dummy”, there is nothing useful in it. The shell is made from gypsum, calcium and paraffin. Protein and yolk are formed from a mixture of gelatin and calcium alginate, with the addition of pigments.

Enjoy such a work of art several times and the consequences can be unpredictable.

Prolonged use adversely affects the nervous system. Children may experience excessive mobility, while mental development is inhibited.

How do they do it

They make fake eggs so skillfully that they even recreate the air membrane at the bottom of the shell. Don't hold back!

Start with yolk. The chemical mixture is dyed yellow with pigments and dipped into a mold to become spherical.

All this chemical mess is immersed in potassium carbonate, so a protective film is formed and in the future the artificial yolk will not spread. In another form, the yolk is wrapped in protein.

They cover the workpiece with an artificial shell, dipping it several times in a solution of paraffin, potassium carbonate and gypsum powder.

Dried up and done! Outwardly, an egg made by a craftsman is no different from that produced by a chicken.

The meaning of fake

If someone is willing to spend time painstakingly manipulating chemicals, look for a benefit. The counterfeiting of chicken eggs in the Celestial Empire has long outgrown amateur experiments and turned into a very profitable business.

It turns out that the cost of making a fake does not exceed 25% of the price of a real egg. You can put them up for sale a little cheaper than the market value and make great money!

So, of course, they do. Visitors to markets in Beijing, Shanghai, Guangzhou and other major Chinese cities in any case risk buying a dozen or two "chemical" eggs.
Do you think it's not worth worrying, let the Chinese worry? In vain. Fake eggs have long been sold around the world.

How to recognize

A tired buyer after a hard day's work will definitely not notice anything suspicious. Unless the price can pleasantly surprise, but this is not a reason to accuse someone of falsification. However, if you carefully compare two eggs, fake and natural, you can still find some differences.

The artificial shell glistens more, but this is a moot point. Break such an egg and leave it in a container for a while, gradually the yolk and protein will mix into one mass, because they are made of similar materials.

Have you noticed that a hard-boiled egg that has lain in the refrigerator for about 6 hours has a slightly blue yolk? So with the "chemical" this will not happen. The yolk will not crumble, but will become more jelly-like, but the protein will turn slightly yellow and may crack into pieces.

When frying, you will not see the differences and the dish will not have a strange aftertaste.

The sale of surrogate food products is prohibited, but this does not stop entrepreneurs who want to make money. There are a lot of people in the Middle Kingdom who have to save on food, so there will always be a demand for cheap eggs. It is sad that such products safely seep across the border and may end up on our table. Well, let's be careful.

Today, artificial eggs in the Middle Kingdom, where, in fact, they thought of producing them, are sold everywhere. No wonder, because their price is twelve times less than the real ones! Due to the huge number of the general population, a lot of people live below the poverty line in China. cheap artificial products for them - the opportunity not to die of hunger. In principle, it is impossible to get poisoned by them, but artificial eggs do not bring any benefits to the body.

Naturally, China, which supplies our country with a lot of goods, including products, has long been “treating” us with this “delicacy”. Perhaps you are already "lucky" to eat them, and you know how to distinguish it from the real one. If not, then following tips will help not to buy chemistry in the shell, especially since it costs us the same as normal chicken eggs.

So, what should you pay attention to first of all? Of course, on the shell. In artificial eggs, it is more shiny and rough. However, on this basis, it is possible to determine a fake product only after repeated practice. It is much easier to recognize Chinese artificial eggs by their internal contents.

Their protein and yolk are made of the same material (which one - read below). Therefore, between them there is no air chamber separating one from the other. If a broken fake egg stands in any dish for more than an hour, its protein and yolk will completely dissolve into each other. Artificial eggs cannot be the beginning of life new chicken. That is, the yolk does not contain a speck of the germ.

Many consumers who managed to get acquainted with the next product of the Chinese chemical industry personally say that if you make fried eggs from an artificial egg, then during the frying process you are guaranteed to “enjoy” the persistent smell of incomprehensible chemicals. However, this is not quite true.

The fact is that artificial eggs from China cannot smell of anything, because they are made from chemicals that have an absolutely neutral smell. Their shell is created on the basis of calcium carbonate, and the yolk and protein are made from potassium alginate, potassium alum, calcium chloride and yellow coloring pigment. In principle, the production process is so simple that it can be easily organized in an ordinary city apartment.

The protein-like mass is obtained from potassium alginate dissolved in warm water. Then it is mixed with gelatin and alum. That's it - the fake protein is ready. By adding to this mixture citric acid and pigment, we get raw materials for the production of yolk. It is poured into a special form, which is easy to create on your own, and placed in a solution of potassium carbonate. He will cover the artificial yolk with a film so that it does not dissolve in the protein. It will dry out in an hour, and it can be placed in another form, where the protein will be poured. Then the egg (still without the shell) is again placed in a solution of potassium carbonate so that it does not spread. The hard surface of the product is formed by placing it in a solution of gypsum powder, paraffin and calcium carbonate.

In general, creating artificial eggs is a simple matter, you can indulge at your leisure. But you don't need to buy them! As, however, it is.