Method of making preserved egg powder

When making preserved eggs, some special ingredients are needed, these ingredients are mainly quicklime, sugar, tea leaves, water and so on. For home-made preserved egg preparation, you can go directly to the market to buy the preserved egg agent. The preserved egg agent is already prepared and you don’t need to prepare it yourself. You can make preserved eggs after buying it home. Generally, after about ten days to half a month, the preserved eggs can be prepared and you can eat more delicious preserved eggs.

Method of making preserved egg powder

1. Materials: 1 jin of lime, 3.5 liang of alkali, 3 qian of tea leaves, and 1.8 jin of water. The above ingredients can be converted into 60 eggs. 2. Preparation process: First pour clean water into the pot, and add tea leaves, alkali, and salt. After the water boils, cook for ten minutes, then pour it into the pot or basin containing lime. After the lime is dissolved, use a small stick to stir it evenly into a thin lime paste. Remove the lime residue and cool it for later use.

3. Operation process: Put the fresh eggs into a pot or basin filled with lime paste. After the eggs are evenly coated with the lime, take them out and roll them in rice bran or sawdust. Then put them into a jar and seal it with a lid. Generally speaking, it takes about 7 days in spring and autumn, and 4 days in summer. When the period expires, samples should be taken at any time for identification. If the egg yolk and egg white have coagulated into one, it means that it has become and should be taken out of the tank and aired immediately. If the egg yolk and egg white are still watery, it means they have not yet hardened and need to continue to harden for one to two days. If the egg yolk has solidified and the egg white has become watery, it means that it was taken out of the jar too late and has become old and soupy.

4. Cool and dry: After the eggs are cooked, they should be taken out of the tank and cooled and dried immediately. There are two methods: one is drying and the other is sun drying. If the eggs become too tender, it is best to use the ventilation and cool drying method (out of the sun). This way the surface lime mud dries slowly and can continue to work, making the eggs more suitable. If the eggs have become suitable in the jar, use the sun drying method (do not expose them to the sun in summer) to make the surface lime mud dry quickly. However, sun-dried ones cannot be stored as long as cool-dried ones.

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