How to peel off the lime on the preserved egg

Many people like to eat preserved eggs, also known as songhua eggs. They are an egg food made from special materials. When the preserved eggs are just made, they are covered with lime. If you want to completely peel off the lime on the outside, the method is relatively simple. You can put the preserved eggs in water and soak them for about half an hour. The mud on the surface will be softened, and then you can rub it off with your hands gently. Avoid peeling it directly with your hands, which may easily break the eggshell.

How to peel off the lime on the outside of the preserved egg : 1. Put the preserved egg in water and soak it for 30 minutes. 2. After 30 minutes, take out the preserved eggs. The mud has been basically softened by water and can be rinsed directly with water and rubbed with your fingers appropriately. 3. If it still feels a little hard, you can scrape it with a knife, rinse it with water while scraping, and it will be fine in a while. 4. When scraping with a knife, be sure to hold the knife and the preserved egg at an angle of 30-45 degrees, and scrape down along the eggshell. This way, it is not easy to break the preserved egg. How to peel a preserved egg: 1. Wash the shell of the preserved egg, and peel an opening on the big end that is almost the same size as the egg's diameter. Do the same with the small opening of the preserved egg. Be careful to peel the egg gently and don't crack other parts of the shell. If it cracks and leaks, it will be difficult to blow. 2. After the preparation work is completed, put your mouth towards the small opening, making sure to seal the entire opening in your mouth, and then blow hard, so that the entire preserved egg will come out of the shell intact.

How to peel a Songhua egg? Songhua preserved eggs, also known as preserved eggs, changed eggs, and gray-wrapped eggs, are a traditional Han flavor egg product. The taste is fresh, smooth and refreshing, and the color, aroma and taste are unique. The main raw materials for making preserved eggs are quicklime, pure alkali, salt, black tea and plant ash. Preserved eggs may have evolved from the salted duck eggs recorded in the "Qimin Yaoshu" of the Northern Wei Dynasty. The book that clearly records preserved eggs is Zhuyushanfang Miscellaneous Works, which was compiled in the 17th year of Emperor Xiaozong of the Ming Dynasty (1504). Preserved eggs are not only loved by domestic consumers, but also enjoy a high reputation in the international market. After special processing, the preserved eggs will become dark and shiny, with white patterns on them, and a special fragrance will come out when you smell it. After historical evolution, preserved eggs and salted duck eggs have become the most popular flavor eggs in my country, and the custom of eating two eggs on the Dragon Boat Festival has gradually formed. Every time the Dragon Boat Festival comes, in addition to traditional rice dumplings, salted duck eggs and preserved eggs have become good gifts for relatives and friends!

How to choose preserved eggs: The color of the preserved egg shell is best in off-white. The darker the color, the worse the quality. Hold the preserved egg in your hand and weigh it. If you can feel the vibration, that’s good. Pinch the two ends with your fingers and shake it near your ears. If there is no sound, that’s good. Good quality preserved eggs will not stick to the knife when cut and the cut surface will be smooth. The yolk is a gradient green, while the egg white is a translucent tea-green color. Share with everyone all the information on how to peel preserved eggs.