What to do if the preserved egg has too strong lime flavor

The production method of preserved eggs uses some ingredients such as quicklime, so the prepared preserved eggs may have the taste of lime. If this taste is strong, it will affect the taste. At this time, you can add appropriate amount of ginger and vinegar to mix it, which can offset the strong taste of lime. You can also squeeze in some lemon juice, or steam the preserved eggs in a steamer, so that the taste of lime will be reduced a lot.

What to do if the preserved egg has too strong lime flavor

1. Add ginger and vinegar and mix well.

After mixing the minced ginger with vinegar, pour it over the sliced ​​preserved eggs and add a little sesame oil. Vinegar neutralizes the alkaline taste of preserved eggs and produces a special preserved egg aroma.

2. Take 2 preserved eggs and cut them into petals for later use;

5 grams of chopped coriander, 10 grams of chopped garlic, 10 grams of crushed peanuts, 1 tablespoon of chili oil, 1 tablespoon of white vinegar, 2 teaspoons of soy sauce, and 1 tablespoon of fine sugar are mixed evenly to make seasoning; 3. Mix the chopped garlic and all the seasonings, pour it on the preserved egg made in step 1, and then sprinkle with chopped coriander and crushed peanuts.

3. Lemon juice/vinegar soak:

Before eating, cut into pieces, add lemon juice or vinegar, and soak in water for about 5 to 10 minutes.

4. Deodorize with tea and salt water:

Add water to boil the tea leaves and salt in a ratio of 1:10, filter out the tea residue, wash the preserved eggs with clean water, and soak them in the tea and salt water for 10 to 30 days. The soaked preserved eggs are brighter in color and taste better.

5. Steaming method:

After peeling the preserved egg, place it in a container and steam it over high heat for 2 to 3 minutes to reduce the smell.

6. Blanching method:

Add preserved eggs in shell to water, add a few drops of vinegar and bring to a boil. After cooling, peel and season.

The most important thing to remove the odor of preserved eggs is to use vinegar to neutralize the lime smell during the production process. It is recommended not to eat too much when eating, as it is bad for your health.

How to choose preserved eggs : Those with grayish white skin, no black spots, no cracks, and intact eggshells are good quality preserved eggs; eggs with cracks will have a spicy and strange smell or stink.

Hold the preserved egg in your hand and shake it next to your ear. Good preserved eggs will make no sound; inferior ones will make sound.

Place the preserved egg in the palm of your hand and weigh it gently. If it vibrates a lot, it is of good quality; if it does not vibrate, it is of poor quality.

When viewed through light, eggs that are mostly black or dark brown with a small portion being yellow or light red are high-quality eggs; eggs that are mostly yellowish brown and transparent are immature preserved eggs.