How to make preserved eggs yourself using traditional methods

There are many ways to make preserved eggs. You can also make them at home. You can prepare an appropriate amount of fresh duck eggs, and then prepare some other materials, such as quicklime, salt, pure alkali, wood ash, etc. These materials must be mixed in a certain proportion, and it is relatively troublesome to make. You can also buy preserved egg agent, which is a material specially used for making preserved eggs. It is already prepared and will be easier to make.

How to make preserved eggs using traditional methods

Raw materials: fresh duck eggs, pure alkali, quicklime, salt, tea leaves, wood ash, pine and cypress branches. Pickling method: according to certain proportion requirements (for example: 80 fresh duck eggs, weighing about 6 kg, 5 kg of water, 330g of pure alkali (sodium carbonate), 1400g of quicklime, 800g of wood ash, 200g of salt, 100g of tea leaves, 25g of cypress branches), put the prepared salt, tea leaves and cypress branches in a pot, add water and boil, slowly pour it into the vat where quicklime, wood ash, pure alkali and other auxiliary materials have been placed while it is hot, and stir constantly with a wooden stick. After all the auxiliary materials are dissolved, the liquid is formed and it is set aside after cooling. Put the selected fresh duck eggs into a clean tank. Put bamboo and wooden strips 15 cm from the edge of the jar to prevent the duck eggs from floating up during pickling. Stir the liquid into the tank, submerge the egg surface, and then seal it with plastic cloth.

The maturity period of preserved eggs is about 35 to 45 days. The sign of maturity is that when the egg is peeled and inspected, the egg white is transparent, does not stick to the shell, is well coagulated, and the yolk is green-brown with a maltose-like core. When the above standards are reached, they should be taken out of the tank immediately to avoid aging.

3. After being taken out of the jar, the preserved eggs will be wrapped with mud and a layer of rice husk to facilitate storage and transportation.

4.The last picture of the finished product with shell.

5. Here is a picture of the peeled preserved egg. Isn’t the pine cone very pretty? The yolk also has a sweet core! What are you waiting for? Start making it yourself! You can also eat nutritious and healthy preserved eggs!

Introduction to raw materials 1. Mainly duck eggs. To process pine eggs, you must use high-quality fresh duck eggs to meet the quality standards of high-quality products. 2. Quicklime can denature and solidify the egg whites of duck eggs into a jelly-like state. In addition, in order to ensure the concentration of the alkaline solution, the quicklime used must not be exposed to moisture or left outdoors for a long time.

3. Pure alkali, also known as sodium carbonate, is generally available in pharmacies or supermarkets. 4. Salt. It can improve the flavor of preserved eggs, inhibit the activity and reproduction of harmful microorganisms, and promote the formation of a sweet core in the egg yolk. However, the amount of salt should not be too much, as too much salt will weaken the coagulation of the egg white and make the yolk hard. 5. Tea leaves. Tea contains tannins, which help the coagulation of egg whites, improve the color of preserved eggs, and also alleviate the spicy taste. 6. Pine and cypress branches. Contains resins and aromatic substances with special smells, which help improve the flavor of preserved eggs.