Homemade eggs
By VicentaLakin
In a few days it will be a midday festival, which is a Chinese tradition to eat salty eggs and leather eggs. Do you want to make delicious eggs at home? Although it is also known that eggs are not a healthy food, the habit of eating them from an early age cannot be changed, especially when they are colored and yellow. They were used to many times in Sichuan, and Sichuan was also called eggs, but they were never bought in Wuhan, two years after they tried to buy them online, but they felt a little trouble, they were prone to damage during transport, and they found materials such as powder that they could make them themselves, they were not bought at first sight, and it was only during the previous period that they had been seen by their own mothers with their own powder that they were determined to make them. It's not really lead-free, but I don't know, but the homemade food contest has the pleasure of doing it, so it's possible. The home temperature is about 23 degrees when the skin eggs are made, and the quail eggs are ready for five days, and they feel happy when they are opened, and the colour is beautiful, and the yellow is my favorite, but they haven't got any pine flowers, but they're a little longer, but they're a little bit more anxious, and they don't want to wait for about 10 days, and now they're getting hotter and shorter. The production process is very simple and requires very little raw material。
Recipe Recommendations
- quail eggs appropriate amount
- duck eggs appropriate amount
- Preserved egg powder 200 grams
- strong tea water 190 grams
- salt 30 grams
Steps for Homemade eggs
1
quail eggs wash dry water。
2
Duck eggs also wash dry water。
3
Get ready for tea and cool。
4
Put egg powder in the big bowl。
5
Pour it into tea water, add salt, mix it and set it to 10 minutes。
6
Smash it, put the eggs in a dice。
7
Put it in the bag。
8
Tighten the bag。
9
Seal off。
10
The duck eggs too. Seal it。
11
It's perfect
12
Like candy
13
Now the duck eggs are ready。
14
Open it。Homemade eggs Make Tips
Ingredients: Quail eggs, fresh duck eggs, tea powder (preserved egg powder) 200g (1 bag), concentrated tea water 190g, salt 30g.
1. According to the instructions, one bag of tea powder uses 180g of tea water, but I felt it was too dry after pouring 180g, so I added a little more, about 190g. Therefore, you still need to adjust the amount of water slightly yourself.
2. If picking up the eggs coated in the tea powder by hand, be sure to wear gloves to avoid hurting your hands.
3. With one bag of powder, I made 38 duck eggs. I forgot how many quail eggs, but estimated it was around 30. The quantity isn't fixed.
4. Freshly made preserved eggs have a strong alkaline taste; this isn't very noticeable in quail eggs but is more so in duck eggs. Rinse off the mud and let them sit in a cool, well-ventilated place for a week to taste better.
5. According to the seller, for duck eggs: 10–15°C for 15–18 days, 16–20°C for about 10 days, 20–25°C for 7–8 days, 26–30°C for 5–7 days. Above 30°C, the time is very short, generally 2–5 days. The higher the temperature, the shorter the time. It is not recommended above 40°C as it is difficult to gauge the time. For quail eggs, halve the time.