How to cut preserved eggs without them getting rotten

When we usually use preserved eggs to make some cold dishes, we find that when we cut the preserved eggs with a knife, if we don’t cut them well, the preserved eggs will be cut into pieces, especially some preserved eggs are soft-core preserved eggs, which will be more troublesome to cut. In fact, at this time, as long as you master certain skills, there will be no problem. First, pour some boiling water on the back of the knife to heat the knife a little, and then cut. On the one hand, the preserved egg is not easy to break, and it can also ensure that the egg yolk does not stick to the knife.

How to cut the preserved egg without making it rotten Method 1: If you want to eat soft preserved eggs: You need to prepare: a small knife, boiling water. Method: 1. Peel the shell of the preserved egg first. 2. Pour boiling water over the knife. 3. Use the back of a warm knife to cut the preserved egg, and the egg yolk will not stick. It is worth noting that in order to cut the preserved egg beautifully, you need to pour boiling water on the back of the knife again after cutting a few times. Method 2: If you don’t have any requirements for the yolk of the preserved egg: 1. Peel the preserved egg. 2. Soak the preserved egg directly in boiling water for 1 minute. 3. Use a knife to cut it into pieces. The egg yolk will solidify due to the heat and will not fall apart when cutting. How to cut preserved eggs without sticking to the knife Tips for cutting preserved eggs without sticking to the knife

How is preserved egg made?

1. Materials for making lead-free preserved eggs : 40 duck eggs, 360kg quicklime, 140g pure alkali, 160g table salt, 20g black tea powder, and 10g ferrous chloride. Boil 0.5kg of water and 20g of black tea powder and filter them, and put the filtrate in a container; add quicklime, pure alkali, salt, ferrous chloride and 1.9kg of water to the filtrate, stir it properly, and filter it after it is fully reacted. Take the filtrate for later use; gently put qualified fresh duck eggs into the filtrate to soak, cover the egg surface or press it with a heavy object to prevent the egg from being exposed to the liquid surface, take it out after pickling for about two weeks, air-dry it, and store it at room temperature for two weeks, it will mature into a preserved egg with good flavor. 2. Materials for making egg preserved eggs : 5kg eggs, 150g edible alkali, 200g quicklime, 500g wood ash, 300g coarse salt, 500g loess, 150g black tea leaves, and 1200g water. Boil tea leaves into tea water, pour it into a basin with quicklime, alkali and salt while it is still hot, wait until the temperature drops below 30℃, add loess and stir evenly, finally add wood ash to make a paste of suitable consistency for later use; put qualified fresh eggs into the paste and turn them with a wire spoon to make the eggs stick to the paste about 3 mm thick, put them into rice bran or sawdust, roll them, and after a layer of bran is stuck to them, put them into a jar one by one and seal it tightly; it will mature in an environment of about 25℃ for 15 to 20 days. It is best to inspect the fruits 2 to 4 days in advance before opening the tank. If they are ripe, take them out, dry them and store them. How to cut preserved eggs without sticking to the knife Tips for cutting preserved eggs without sticking to the knife