Recipes for making preserved eggs with goose eggs & cold preserved egg salad 🥚

Century eggs made from farm-raised goose eggs are peeled, rinsed, and drained.

Cut in half

Cut it in half again and arrange it on a plate.

Cut a bell pepper

Place on the preserved egg

Prepare a dressing: Minced garlic, chopped red chili peppers, and litsea cubeba are heated in hot oil to release their aroma. Then, add soy sauce, balsamic vinegar, salt, chopped scallions, and purified water, and stir well.

Pour the dressing evenly over the preserved eggs.

Okay

A bite of this in the summer has a refreshing feel. If you don't like your eggs runny, you can let it sit for a while longer to allow the yolk to solidify.

Attached is homemade preserved egg made from goose eggs 🥚. Wash the goose eggs thoroughly and make sure the shells are completely dry.

Bring an appropriate amount of water to a boil in a pot, add a little black tea, and let it cool. You can omit the black tea if you don't have any.

Take one packet of preserved egg powder, about 140 grams. Any brand is fine.

Pour into a bowl

Wear disposable gloves to avoid direct skin contact with the preserved egg powder. Then, gradually pour the cooled black tea into the preserved egg powder in small amounts, stirring constantly. Continue stirring until it reaches a yogurt-like consistency, without any lumps, and has a very smooth, silky texture.

One by one, the goose eggs are rolled in the mixed preserved egg powder to ensure that every part of the egg is evenly coated with the egg skin, without any egg skin showing.

After you've finished everything at once, put it in a plastic bag.

Seal the bag tightly and store in a cool, dark place for about 40-50 days. Because goose eggs are large, the process will take longer to allow the egg white to solidify. Then open the bag, let it cool for a while to dissipate the lime smell, and it's ready to eat. If you don't like soft-boiled eggs, you can leave them a little longer to allow the yolk to solidify further.