Prepare a container (cylinder or deep-bottomed basin) to mix these raw materials evenly in proportion, then put the duck eggs into the basin and roll them so that the surface is evenly coated with these mixtures; Gently put the prepared duck eggs into the jar and store them. It can be taken out of the can in about 30 days, and the mixture on the surface can be dried to solidify it. One is soaking method, and the other is mud wrapping method. Preserved eggs made by general soaking method are yellow, and preserved eggs made by mud wrapping method are black.

If the formula is not well controlled, protein will be hydrolyzed in alkaline solution instead, and protein will be denatured into protein and inedible. If the eggshell cracks or the formula is not well controlled, the hydrogen sulfide in the egg will overflow and turn golden yellow. Normal preserved eggs are dark green, pine-flowered and elastic. Yellow preserved eggs are made by mixing edible alkali, quicklime and water in a certain proportion, adding eggs, wrapping them evenly, pasting a layer of sawdust, and finally sealing them for a period of time. Many places are also called changed eggs. The main difference between yellow preserved eggs and black preserved eggs lies in the production process. Preserved eggs are mostly black or dark brown, and a few are yellow or light red, which are high-quality eggs. If most of them are yellow-brown transparent body, they are immature preserved eggs.

Black preserved eggs are made of duck eggs, which are big and have stronger flavor. In addition, duck eggs and eggs also have differences in taste, so there are some differences between the two kinds of preserved eggs. Black preserved eggs are more common in Shandong. The color of preserved eggs is related to animal inheritance! There are other things related to the intake of trace elements! The food you eat and genetic factors, so a good preserved egg must have a good water source! Good feed! Good seed!

1 The first reason is that the recipe and technique are different, and the second reason is that the types of eggs used are different. Therefore, when making preserved eggs, the most important thing is to use quicklime, plant ash salt, yellow mud and clear water to make a paste and apply it to the eggs. Looking at rouge, the color effect of preserved eggs made by this method is still relatively small.