The salting method of salted eggs varies from region to region. The most commonly used method in the north is saltwater immersion. That is, put the salt into a container, pour boiling water to dissolve the salt, and when it is cooled to about 20℃, put in eggs for soaking. The appropriate concentration of salt water is 25% (i.e.1000g salt and 4000g boiled water), and the concentration of salt water can be slightly increased in summer.

Preserved goose eggs can be kept for more than 20 days.

Matters needing attention

1, suitable for people

Generally everyone can eat it. It is an ideal nutritious food for the elderly, children, people with physical weakness and anemia. Not suitable for patients with visceral injuries.

2, unfavorable crowd

Low fever, arteriosclerosis and qi stagnation are not suitable. Eating goose eggs with low fever for a long time will aggravate the condition. Fracture is not suitable for eating goose eggs, because it has stagnation effect, which is not conducive to fracture healing. Goose eggs contain an alkaline substance which is harmful to internal organs. Don't eat more than three eggs a day to avoid damaging internal organs.

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