The curing time of marinated eggs in summer is about two days in summer. Winter lasts for three to five days, but it is best to eat it as soon as possible. Because whether it's salted eggs or other dishes, it's best to eat fresh ones. It is easy to produce toxic substances such as nitrite after a long time, and long-term accumulation is not good for the health. If you want to prolong the storage time of your marinated eggs, it is recommended to keep them sealed. Vacuum packaging can be kept for about a week. Keep them in a cool and dry place, and don't break the vacuum bag. If you have a refrigerator, you can put it in a food box with a sealed cover after heating and cooling. Just heat and sterilize it every time you eat it.

Second, how to make marinated eggs?

1. preparation of marinade: first, put the seasoning into a gauze bag and tie the bag mouth tightly. If monascus is used, it should be soaked in boiling water twice, and then put into a gauze bag. Then put the gauze bag into water to boil, and then add other auxiliary materials to boil until the soup is red and fragrant.

2. Wash fresh eggs, put them in salted water (1 teaspoon) and cook for 6-8 minutes. After protein is solidified, it is taken out and immersed in cold water for cooling to separate the eggshell from protein, and then it is taken out and peeled off. In order to speed up the infiltration of pot-stewed flavor into eggs, a few cracks can be lightly scratched on the surface of protein with a knife;

3. Put the shelled eggs into the marinade and marinate with slow fire15 ~ 25min. When the aroma of the marinade permeates into the egg, the egg white turns into a sauce color, and the yolk solidifies. After turning off the fire, stew it for 10 minutes to get the marinated egg, which can be cut in half before eating.