Many people only know that alkali is needed to make a real egg, but they really don't know what alkali is needed. In fact, real eggs are mainly eggs made by mixing the beaten egg liquid with edible alkali and pouring it into preserved egg embryos for solidification, because only edible alkali can solidify eggs, ensuring smooth surface and better taste of raw eggs.

Baking soda is not recommended for real eggs.

Some people say that baking soda can be used to make real eggs, but it is actually wrong, because real eggs are eggs made of egg liquid and edible alkali, which are poured into preserved egg embryos and solidified.

Second, the early solid eggs were dead eggs with germs without fetal movement during hatching. If there are chickens in the eggs, they are hairy eggs. Later, because solid eggs were welcomed by people, artificial solid eggs appeared, that is, eggs were steamed with alkali and put into eggshells. Edible alkali and baking soda are usually used to prevent solid eggs from forming.

What can replace slaked lime to make alkali-free solid eggs?

You know, a real egg is what people often say in life. If there is no edible alkali when cooking real eggs, you can eat hydrated lime instead. It is relatively simple to eat hydrated lime instead of edible alkali. Just put the eggs in lime water. The heat generated by lime water can help to make real eggs, but it will take some time.

How much alkali does the real egg put? The ratio of egg to edible alkali is 4: 1.

When making real eggs, the ratio of eggs to edible alkali is very important, because putting too much edible alkali will not easily affect the taste of real eggs, which will lead to bitter taste of real eggs. If the amount of edible alkali is small, it will easily lead to the formation of real eggs, so the general ratio of eggs to edible alkali is 4: 1.