How to make preserved eggs:

1. Wash the duck eggs and set aside.

2. Put soda ash and table salt into a small porcelain jar, pour in boiling water, and after the two are fully dissolved, add quicklime and firewood ash in batches. When all the quicklime "melts", the material The ash is ready, or you can directly purchase the egg-converting powder.

3. Apply the ash (you can add some rice husk or wheat bran) or egg powder evenly on the fresh eggs.

4. It should be stored sealed for about 25 days in spring and autumn, about 15 days in summer, and about 30 days in winter.

Preserved eggs, also known as preserved eggs, preserved eggs, colored eggs, etc., are named after the patterns on the eggshells. They have a mellow aroma and are a traditional Chinese flavored egg product. The shell of the prepared preserved eggs is easy to peel off. The egg whites are solidified and appear as light green brown or brown translucent jelly. There are pine needle-like white crystals or patterns in the brown egg whites. The egg yolks are semi-solidified and can be clearly seen. They are divided into different colors such as dark green, earthy yellow, gray green, orange and so on. There is a soup center in the yolk.