The most important thing about walnut shell boiled eggs is not the walnut shell, but the wooden membrane in the walnut shell, also called distraction wood, nutcracker, etc.

The wooden diaphragms are in the shape of thin sheets, often bent, broken and irregular. The surface is light brown to tan, or brown-black, slightly shiny. It is brittle and easy to break, has a slight odor and a slightly bitter taste.

If you want better results, you can boil the walnut shells in water for a few hours in advance, and then add the eggs, or don’t throw away the walnut shell water from the last time you boiled the eggs, and store it in the refrigerator. The longer the walnut shells are cooked, the more effective they will be.

Operation steps for boiling eggs in walnut shells:

Walnuts must be soaked for a day in advance to remove dirt on the surface, then use a small brush to clean the gaps in the walnuts, and then use a lot of water Rinse several times.

Crush the walnuts and remove the walnut kernels, which can be eaten separately. Then rinse the walnut shells a few more times to remove the debris inside. Then put the eggs and walnut shells into cold water and cook the eggs over low heat.

Cook for about 10 minutes until the eggs are completely solidified. Use a spoon to crack the egg shells. The cracks in the egg shells make it easier to taste. Then soak the eggs in the soup overnight to fully absorb the flavor of the walnut shells and seasonings. Finally, take it out to drain the water and you can eat it directly.