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How to make preserved eggs at home simply?
Preserved eggs look very delicious, although the color and nutritional value of preserved eggs are questionable to many people, it does not affect the majority’s love for them. The nutritional value of preserved eggs is actually quite high, rich in vitamins and trace elements, and moderate consumption can help regulate the health of the body. Moreover, preserved eggs can be made into various delicious dishes, making people’s diet life more colorful and varied. Preserved eggs are not only delicious but can also be made at home with a very simple method. Let’s take a look at the introduction of how to make preserved eggs at home simply below. Hope everyone can understand.
Pickling method:
1. According to certain proportion requirements (for example
80 fresh duck eggs weighing about 6 kilograms, 5 kilograms of water, 330g of soda ash (sodium carbonate), 1400g of quicklime, 800 grams of plant ash, 200g of salt, 100g of tea powder, 25 grams of cypress branches. Place the prepared salt, tea powder, and cypress branches in the pot, add water and bring to a boil, then pour it into the tank that has been pre-filled with quicklime, plant ash, soda ash, and other auxiliary materials while hot. Stir continuously with a wooden stick. After all the auxiliary materials are dissolved, it becomes the liquid, which is then cooled and reserved. Place the selected fresh duck eggs in a clean tank. Put bamboo or wooden strips to hold them at a height of 15 centimeters from the rim of the tank to prevent the duck eggs from floating to the surface during the pickling process. Stir the liquid and pour it into the tank to submerge the egg surface, then cover and seal with plastic film.
2. The maturation period of preserved eggs is about 35-45 days. The sign of maturity is that when the egg shell is peeled, the egg white appears as a tea-colored transparent state, does not stick to the shell, coagulates well, and the yolk is greenish-brown with a syrup-like core. When the above standards are met, it should be taken out of the tank immediately to avoid aging.
3. After the preserved egg shell is out of the tank, mud packaging and a layer of rice husk wrapping are carried out on the outside of the preserved egg to facilitate storage and transportation.
Introduction of raw materials:
1. Mainly duck eggs, high-quality fresh duck eggs must be used for processing preserved eggs to meet the quality standards of high-quality products.
2. Quicklime can make the egg white of duck eggs denature and coagulate into a jelly-like state. In addition, to ensure the concentration of the alkali solution, the quicklime used must not be dampened or not placed outdoors for a long time.
3. Soda ash, also known as sodium carbonate, is generally available in pharmacies or supermarkets.
