Eating too many preserved eggs may lead to symptoms of poisoning. Pi eggs, also known as puffballs, are usually processed using pickled duck eggs. The principle of its production is to utilize the characteristics of the egg in alkaline solution can make protein gel, so as to form the elastic body of the egg. Eggs are rich in protein (14.2g/100g), fat (10.7g/100g), and a variety of minerals and amino acids. Moderate consumption of preserved eggs is helpful in replenishing the nutrients needed by the human body. However, the alkaline substances used in the pickling process may have residues and may contain heavy metals, so excessive consumption of leather eggs may lead to poisoning. It is recommended to consume eggs in moderation, and if symptoms such as dizziness, nausea and diarrhea occur, seek medical attention.