What to do if the egg doesn't change properly?

Every spring is the season for preserved eggs. During this period, many people will make them at home. This way, the quality of preserved eggs can be guaranteed. However, due to incorrect methods or other reasons, it is often easy for the preserved eggs to not be well preserved. It is a pity to discard them directly at this time. However, if you eat them, you may be afraid that it will be harmful to your health. So what should you do if the preserved eggs are not well preserved? How to deal with the preserved eggs?

First, what should I do if the eggs haven't been cooked yet? Temperature affects time. If the yolk and egg white are still watery, it means they haven't been cooked yet and need to continue to be cooked 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. In fact, it is edible! First, remove the lime on the surface. Don't break it. Soak it in water for half an hour and then steam it.

Second, preserved eggs are a traditional specialty of China and are deeply loved by people. The use of zinc salts instead of lead oxide and coating technology instead of mud bran coating in the production of preserved eggs eliminates the harm of lead to the human body, supplements the zinc element that is essential to the human body, and is convenient and hygienic to eat, so it has broad development prospects.

Third, the liquid preparation formula (based on 200 duck eggs): 1.55kg pure alkali, 4.4kg quicklime, 0.77kg salt, 50g black tea powder, 28.4g zinc chloride, and 22kg water. Preparation method: First put pure alkali and black tea powder into the bottom of the vat, then pour boiling water into the vat, stir to dissolve it completely, then add quicklime in portions, and stir evenly after it dissolves. Take a small amount of the upper solution in a mortar, add zinc chloride and grind it thoroughly to dissolve it, then pour it into the solution, and add salt after 3 to 4 hours. After leaving it for 24 to 48 hours, stir it evenly and remove the residue. Raw egg inspection: Raw eggs should be inspected by sensory inspection and light inspection, be basically the same size, and the eggshell should not stand upright. The top layer of eggs should be about 10 cm away from the mouth of the cylinder to facilitate sealing. After the eggs are loaded, place bamboo strips on the surface of the tank to press it down to prevent the eggs from floating up when the liquid is poured in. Then pour the liquid cooled to below 20℃ into the tank while stirring until the raw eggs are submerged, and then cover it.

What to do if the eggs don’t turn out well? What to do if the eggs don’t turn out well? This situation is mainly caused by improper preparation methods. At this time, you can choose other ways to eat them, such as steaming and so on.