Preserved eggs are also called preserved eggs, preserved eggs and colored eggs. Named after the pattern on the eggshell, it has a mellow fragrance and is a traditional flavor egg product in China. Its preparation method is to mix soda ash, sodium chloride, quicklime, plant ash, boiled water, rice bran and rice husk to make sticky ash, then wrap it on eggs and leave it for 30 to 40 days.
Preserved eggs have a special flavor because the original thioamino acids are decomposed by strong alkali to produce hydrogen sulfide and ammonia, which, together with the smell of ingredients in the impregnation solution, produces a unique flavor. The color of preserved eggs is due to the fact that under the action of strong alkali, the protein part of protein will be reddish brown or dark brown, and the yolk will be dark green or orange red.
Homemade preserved eggs
Ingredients: 30 duck eggs, preserved egg powder 1 bag, proper amount of tea and a little salt.
Prepare the raw materials, wash and drain the fresh duck eggs, add the soaked tea to the preserved egg powder, mix well with salt and let stand for about 5 minutes. Then take a duck egg and roll it around in the preserved egg paste to cover the surface with a layer of preserved egg paste. Put the duck eggs wrapped in paste into a fresh-keeping bag, tightly seal the bag mouth, and then put them into a carton for warm sealing. It takes about 30 days.
Note: be sure to choose fresh duck eggs, and put the fresh-keeping bag on your hand when you pack cream before operation, so as not to fool your hands with preserved eggs and hurt your skin. The ripening time of preserved eggs is affected by temperature, and the higher the temperature, the easier it is to succeed.