Samples of preserved egg were gathered from a commercial
facility in Taiwan with over a decade of experience in preserved
egg production. A sample of 30 gelled preserved eggs, labeled the
V set, was selected. The shells of eggs in the V set were marked
with a ‘‘W’’ sign and the eggs numbered from 1 to 30. A further
sample of 30 non-gelled preserved eggs, labeled the X set, was also
obtained. The shells of eggs in the X set were marked with an ‘‘’’
sign, and the eggs were numbered from 1 to 30. Finally, a further
60 preserved eggs were used to verify the accuracy of the experimental
results. All preserved eggs were manufactured using the
immersion method.