How to make preserved eggs

Preserved eggs are also called songhua eggs. There are many ways to make songhua preserved eggs. You can choose some preserved egg agents and buy them in the market. It is relatively simple to make preserved eggs because some ingredients for making them have already been mixed in the preserved egg agents. After pickling for 10 to 15 days, you can eat delicious preserved eggs. There is nothing wrong with eating a moderate amount, but not too much, as eating too much can easily lead to heavy metal poisoning.

How to make preserved eggs

1. Buy preserved egg agent. It is usually difficult to buy in urban vegetable markets and supermarkets. Go to Taobao, where it is cheap and has a wide variety of products.

2. To prepare the preserved egg agent, use a spoon of the following size, put two spoons (the amount for 40 preserved eggs, adjust according to your taste) of salt into a bowl, add half a bowl of warm water, and stir to dilute. Pour a pack of preserved eggs (depending on the packaging quantity, here one pack contains 40 eggs) into a bowl and stir to mix.

3. Put in chicken eggs or duck eggs, apply the preserved egg agent on the eggs, and choose eggs with thicker shells.

4. Package the eggs. Put the eggs coated with preserved egg agent into a plastic bag, seal it and place it in a basin of suitable size (preferably a plastic basin). Finally, place it in a slightly warmer corner, away from where heavy objects could fall.

5. To boil eggs, keep the indoor temperature below 15 degrees for about 10 to 15 days, or keep the indoor temperature above 20 degrees for about 7 to 10 days, then you can wash off the preserved egg agent on the eggshell and put it into the pot to cook. If you like strong flavor, you can leave it for a little longer before cooking. Some can be eaten directly without cooking, because they are placed at the bottom and the concentration of the preserved egg agent is high.

Precautions for eating preserved eggs

Preserved eggs contain a certain amount of lead, so if you consume too much, it will easily lead to anemia symptoms and may cause low immunity; if you eat preserved eggs for a long time, it can also lead to the body's weakened absorption of minerals, causing symptoms of lack of minerals such as calcium, iron, and zinc.

In summer, it is difficult for us to identify spoiled preserved eggs, because the production method of preserved eggs itself determines its unique flavor. Even if some of them are expired and spoiled, it is not easy to detect. Once you eat expired preserved eggs, the harm is very serious and may cause diarrhea, vomiting and other discomfort symptoms. Therefore, you must choose safe preserved eggs before eating.