Precautions for brewing preserved eggs in winter: The indoor temperature must be controlled during the brewing period. It is generally required to be between 20 and 24°C. During the first two weeks after filling the soup, the egg cylinder must not be moved to avoid Affects egg coagulation. After installing the tank, the first quality inspection should be carried out after 6 to 7 days in summer and 9 to 11 days in winter. The sampled eggs were examined under light and found to be basically black and covered with skin, indicating that they were normal. If everything turns black, it means the liquid is too thick and needs to be diluted with cold tea. The second inspection can be carried out about 20 days after the tank is removed.

You can eat salted preserved eggs in winter without putting them in the refrigerator. Some preserved eggs can last for more than 100 days. But it’s better to eat it as soon as possible. You can make some and taste it first, and then eat it if it’s not bad.