Preserved egg powder 100g, tea 90ml, salt 15g, eggs, duck eggs and quail eggs.
The main ingredients of preserved egg powder are plant ash, soda ash, quicklime, soil and so on.
1. You can prepare tea, black tea, green tea, oolong and Pu 'er, and you can also make preserved eggs with tea bags. The colors of preserved eggs made from different teas are slightly different, but the taste is not much different, so you can use the existing tea at home.
2. Clean the eggs before making preserved eggs, because there are many pores on the surface of the eggshell, and alkali can turn the eggs into preserved eggs through these pores, so there should be no stains on the surface of the eggshell. In addition, the eggs that make preserved eggs need to be as fresh as possible. If the eggs themselves are not so fresh, the process of making preserved eggs is also easy to fail.
When cleaning, you can also check the shell of the egg. For example, the quail egg shell is thin and fragile, and the quail egg floating on the water may have cracks, so it can't be preserved.
3. Make two cups of strong tea (that is, it tastes bitter). I used two kinds of tea, red and green, and the preserved eggs after that can show you a contrast.
4. Dry the washed eggs thoroughly.
5. After the tea is completely cooled, remove the tea leaves, filter out the tea, and mix the preserved egg powder with tea, which will help the preserved eggs to color and solidify.
Because preserved egg powder is strongly alkaline, it hurts your hands very much, so it is recommended that you wear gloves to operate it. In addition, it is best to use ceramics or glass as containers for preserved egg powder, not metal containers, because alkali will corrode metal utensils.
6. Add salt to preserved egg powder 100g 15g. The salt needs to be iodine-free, mix it a little, and then pour the cooled tea into the preserved egg powder. Because there is quicklime in the preserved egg powder, it will be a little hot when it meets water (please recall the chemistry experiment class in junior high school). This is a normal phenomenon, and once again emphasize that everyone must wear gloves.
7. The mixed preserved egg paste is thick and paste-like, and it looks like it is easy to stick to the surface of the eggshell. The freshly mixed preserved egg paste is still a little hot, so it needs to be put aside for cooling before use.
These two bowls are made of black tea and green tea respectively.
9. Then evenly wrap the eggs in preserved egg paste, and pay attention to carefully check whether there is any place where preserved egg paste is wrapped. After wrapping, put them in a fresh-keeping bag. In order to distinguish them, I marked the fresh-keeping bag.
100g preserved egg powder can probably pack 15-20 eggs/duck eggs, or 30-40 quail eggs.
10. After all the eggs are wrapped, prepare a dark container and put some idle cloth in it, old clothes or tablecloths will do. Because different eggs have different ripening times, you should also pay attention to sorting them well when placing them. Eggs and duck eggs are relatively late, so they can all be put together, and quail eggs can be put together separately.
Cloth is placed in the box to prevent the collision between eggs, and also to give the eggs a relatively constant temperature environment. The most suitable temperature for making preserved eggs is between 20 and 25 degrees, so the box containing preserved eggs can be placed in a cool and dark place. Remember to stay away from fire or heating. I put it in the cupboard.
There are many different versions of preserved egg powder on the market, such as this kind of muddy preserved egg powder. Although the shape is different, the principle is the same and the use method is similar.
At present, most of the preserved egg powders available are lead-free, of course, there are usually some metal salts such as copper or zinc, in order to improve the success rate of preserved egg production. As long as you don't eat too much preserved eggs, you don't have to worry too much.
The time and temperature of preserved eggs are closely related. Here is a table of time and temperature tested by me for your reference.
The following times are preserved eggs made with an average room temperature of 25 degrees as an example for your reference.
The curing time of quail eggs is about 5 days. After curing, it is necessary to clean the mud on the surface, dry the water and put it in a ventilated place. The preserved eggs just made will have a strong alkaline taste, and the alkaline taste will disperse after a few days of ventilation, and the taste will be better.
Eggs pickled with black tea and green tea can see some differences in color, but the state and taste inside are similar.
The best pickling time of eggs is 12 days. The egg white of preserved eggs just salted is completely solidified and looks a little soft. When peeled off, you can see that the yolk inside has a very attractive heart, which is just the state of goose skin eggs. Just as the preserved eggs are washed, the water on the eggshell surface is dried. After a few days of drying in a cool and ventilated place, the chicken skin eggs will lose some water and become a little harder.
The best curing time of duck eggs is 14 days. Duck eggs have the largest volume, so the curing time needs to be extended.