I believe everyone has heard of salted eggs. It is a food that is made by pickling fresh local eggs to make the taste particularly unique. In this way, the pickled egg yolk is not only golden in color, but also rich in protein. It is as smooth and tender as tofu, and the egg yolk is not very salty and oily. It is loved by everyone. So if we pickle the salted eggs too much, we need to preserve them when we can’t finish them. How should we preserve them so that they don’t lose their original taste and don’t go bad? Next, I will introduce to you how to save it.

Method 1:

We can boil the salted eggs while they are still hot, put them into a plastic bag and seal them, and put them in the refrigerator to refrigerate. Be careful not to freeze them. Frozen eggs It doesn’t taste very good, so we usually just put it in the upper freezer of the refrigerator.

Method 2:

Salted eggs can also be stored in saturated salt water, and then placed in a cool and ventilated place. This will not only prevent the growth of bacteria and ensure that the salted eggs will not deteriorate if left for a long time, but will also not increase the salt content of the salted eggs and will not make the eggs saltier as they are left. It can be stored for at least 2 months if stored according to this method, but be sure to observe the changes in the salt water frequently and replace the salt water in time.

Method 3:

We can also vacuum-process the cooked salted eggs, which can ensure that the salted eggs can be stored for a longer period of time.

The above is the specific operation method of how to preserve salted eggs that have been pickled too much. I believe that everyone can quickly learn how to preserve them through the introduction and understanding of the above content.