(1) Sticker method: Stick the broken part with 1 piece of elastic paper and cook it in a pot to prevent the egg liquid from flowing out.

(2) Salt adding method: When boiling preserved eggs, put some salt in the water, so that the crevasse will not expand and the protein will solidify in the eggs without flowing out. This is because salt can solidify protein.

(3) Vinegar method: When boiled preserved eggs, if you put some vinegar in the water, protein will not flow out.