Home-made preserved eggs

Materials

Raw eggs: 1 duck eggs (eggs and quail eggs are also acceptable)

Edible salt: 3 liang

Quicklime: 3 liang

Pure alkali: 3 liang

Red tea: a little

plant ash: seven portions.

(2) Sprinkle the massive lime, break it into powder and sieve it for later use.

③ Boil water, black tea and salt in a pot, then pour them into a jar with quicklime, soda ash and plant ash, stir them evenly to make them paste, and then wrap eggs with them. It should be noted that gloves must be worn during operation to prevent strong alkali from damaging the skin.

④ The wrapped eggs are rolled back and forth on the rice husk, and put into another jar after being covered with rice husk.

⑤ After the cylinder is full, it is sealed with yellow mud and mud mixed with salt and water.

Generally, preserved eggs can be turned into preserved eggs after 25 days in spring and autumn, 2 days in summer and 3 days in winter. This method is simple and easy to use, no matter how many eggs are used, and it is very suitable for families.