How to pickle preserved eggs at home

In addition to being eaten outside, you can also make it yourself at home. The method is very simple, but many people only know how to cook duck eggs, but don’t know how to pickle duck eggs into preserved eggs, so they usually buy a few preserved eggs outside and take them home to eat. In fact, preserved eggs can be pickled by yourself at home, so what is the method of pickling preserved eggs at home?

Songhua eggs, also known as preserved eggs, changed eggs, gray-wrapped eggs, and wrapped eggs, are a traditional Chinese egg product. The main raw material is duck eggs, which have a fresh, smooth and slightly salty taste, and are unique in color, aroma and taste. Preserved eggs are not only loved by domestic consumers, but also enjoy a high reputation in the international market.

After special processing, the preserved eggs will become dark and shiny, with white patterns on them. When you smell them, you can smell a special fragrance. It is one of the favorite delicacies of the people.

The main chemical component of protein is protein. If poultry eggs are left for a long time, some of the protein in the egg white will break down into amino acids. The chemical structure of amino acids consists of a basic amino group - NH2 and an acidic carboxyl group - COOH, so they can react with both acidic and alkaline substances. Therefore, when people were making preserved eggs, they deliberately added some alkaline substances to the mud, such as lime, potassium carbonate, sodium carbonate, etc. They will pass through the tiny pores in the eggshell and combine with amino acids to form amino acid salts. These amino acid salts are insoluble in protein, so they crystallize in certain geometric shapes to form beautiful pine flowers.

Prepare ingredients: 10 kg duck eggs, 10 kg water, 500-600 g alkali, 200 g black tea powder, 400 g salt

Pickling method: 1. Prepare a large pot, pour in the black tea powder, add 3 kg of water, cook over high heat until the tea juice turns dark brown, then filter out the tea leaves and set aside.

2. Prepare a jar, put in alkali, add 7 kg of water, stir slowly until completely dissolved, pour in tea and salt and stir evenly.

3. Put the duck eggs in, press them under the liquid surface with a tool, cover and seal, place in a place with a temperature of 20 degrees Celsius, and marinate for about 13 days.

4. When the time is up, open the egg, take out the shell and check. If the egg white inside is coagulated and transparent, proceed to the next step.

5. Prepare 50% of the liquid and add 50% of cold boiled water to the mixture and soak it for 10-15 days, then you can make preserved eggs.