Your Ad Here

Friday, 1 February 2008

SHARE THIS INFO # 6 : Egg Piracy??? -MUST READ-

There's a rumors saying that some of the "mamak" stalls using pirated eggs when preparing orders of 'roti chanai with telor'. Shocking, isn't it??!!! Following was a article taken from one of the magazine in China :-

During a recent raid on a wholesale centre in Guangzhou city, the capital of China’s Guangdong province, a large quantity of fake eggs was seized.

Their wholesale price is 0.15 yuan (S$0.03) each - half the price of a real egg.

Consumers have a hard time telling a genuine egg from a fake one. This is good news for unscrupulous entrepreneurs, who are even conducting three-day courses in the production of artificial eggs for less than S$150.

A reporter with Hong Kong-based Chinese magazine East Week enrolled in one such course.

To create egg white, the instructor - a woman in her 20s - used assorted ingredients such as gelatin, an unknown powder, benzoic acid, coagulating material and even alum, which is normally used for industrial processes.

For egg yolk, some lemon-yellow colouring powder is mixed to a liquid and the concoction stirred. The liquid is then poured into a round-shaped plastic mould and mixed with so-called ‘magic water’, which contains calcium chloride.

This gives the ‘yolk’ a thin outer membrane, firming it up. The egg is then shaped with a mould. The shell is not forgotten. Paraffin wax and an unidentified white liquid are poured onto the fake egg, which is then left to dry.

The artificial egg can be fried sunny-side up or steamed. Although bubbles appear on the white of the egg, those who have tasted it say the fake stuff tastes very much like the real thing.

But experts warn of the danger of eating fake eggs. Not only do they not contain any nutrients, a Hong Kong Chinese University professor warned that long-term consumption of alum could cause dementia.


Some of the steps :

To make the egg white, various ingredients, including a powder and alum, are mixed together.


The ‘yolk’ is shaped in the round mould. ‘Magic water’ containing calcium chloride is used.


Hardy shells are formed by pouring paraffin wax and a liquid onto the egg, which are then left to dry.

But to say, even this article is quite a shock, I still wonder how they make it.....I just don't get it.They make the egg white liquid? The egg yolk?The egg shell?How they put all in one piece like real egg???

.

3 comments:

waliz said...

cant believe wht i read! i should see my self how the mamak and other stall operators prepare their dishes next time! yuckyyy!

sHa| said...

erk.... betui ka ni? shall we stop visiting mamak then?

A Z R A said...

egg piracy????? isk isk.......

Changing LINKS