Skinned eggs are made from eggs or duck eggs.

Definition: Pi eggs, also known as loose eggs, changed eggs, etc., is China's traditional flavor of egg products, in the domestic by the majority of consumers, also enjoys a reputation in the international market.

Efficacy: Skin eggs are not only a delicacy, but also have some medicinal value. Wang Shixiong's "with the rest of the house diet" said: "skin eggs, taste pungent, astringent, sweet, salty, can diarrhea, sober, go to the large intestine fire, treatment of diarrhea and dysentery, can be dispersed and convergence." Chinese medicine believes that the skin egg is cool in nature, can cure eye pain, toothache, high blood pressure, tinnitus and vertigo and other diseases.

Consumption of crowd : the most suitable for those who have a strong fire; children, spleen yang insufficiency, cold and wet dysentery, cardiovascular disease, liver and kidney disease patients eat less. The loose eggs also contain lead, children are best eaten sparingly.

Eating matters: pine eggs should not be eaten with turtle, plums, brown sugar.

Use: Eating loose eggs should be accompanied by ginger and vinegar to detoxify; loose eggs are best eaten after steaming

Preservation: Pi eggs should not be kept for a long time, and should not be kept in the refrigerator. The eggs are made with alkaline substances, the eggs are full of water, if stored in the refrigerator, if the temperature is too low, the water will gradually freeze, thus changing the original flavor of the eggs. Moreover, the low temperature will also affect the color of the eggs, easy to make the eggs become yellow. Therefore, the refrigerator should not store eggs.

Method of Preparation

Preparation of Ingredients:

Main Ingredients:

The main ingredients:

Earth Eggs: 50 pcs. or Earth Duck Eggs: 50 pcs. (The number of pcs. is for reference only)

Accessories. 150g salt; 400g lime powder; 100g soda ash; 1300g grass ash; 2000g water; 60g yellow clay; 1000g chaff; moderate amount of sesame oil; moderate amount of chili oil; 5g ginger juice; 15g vinegar; 5g soy sauce; 200g mint .

Making Steps

Find an old pot, mix lime powder, soda ash, grass ash, water, yellow mud and salt according to the ratio above.

Place the egg or duck egg in the basin so that the mixture coats the surface evenly.

Place in the chaff and coat evenly.

Gently place the finished egg or duck egg into the jar and store. They usually mature out of the jar after two months.

Wash the surface, peel it and cut it into pieces. This is the duck egg after ripening.

This is a ripe egg.

Plate and season with mint.

Add soy sauce and vinegar, drizzle with sesame oil and chili oil.

Tips

1. If the yolks of matured eggs have a greenish color, it proves that the chickens or ducks have consumed artificial feeds (as shown in the picture of the eggs), and if they are yellow, it proves that the chickens or ducks have grown up consuming pure grains, which is the experience of the elders.

2. When making skin eggs, wear gloves because lime burns the skin on contact for a long time

3. Skin eggs made from duck eggs have a little better texture and are chewier than those made from eggs.