Eggs soaked in alkali taste better and have more q-bombs.
Method for prepare alkaline eggs: boile water, air-cooling, adding coarse salt, and that ratio of wat 10: salt 1. Then, put the eggs in a sealed container and keep them in a cool place. Don't open the lid often. It can be made into alkaline eggs in about 20 days. It should be noted that the longer the time, the heavier the salty taste. Alkaline egg is an egg product which is mainly processed by salt, alkali and other auxiliary materials while maintaining the original shape of the egg. It is a national specialty of our country, with low processing cost, unique flavor, convenient eating and rich nutrition, which is well received by consumers. Preserved eggs, also known as preserved eggs and preserved eggs, are egg processed foods invented by Han people in China. They are unique foods in China, with unique flavor and can stimulate appetite. Preserved eggs are not only delicious food, but also have certain medicinal value. Wang Shixiong's "Resting Diet Spectrum" said: "Preserved eggs, pungent, astringent, sweet and salty, can purge heat, sober up, purge large intestine fire, treat diarrhea and disperse astringency." Traditional Chinese medicine believes that preserved eggs are cool and can cure eye pain, toothache, hypertension, tinnitus and dizziness. Everyone can eat it: fire is the most suitable; Children, people with spleen-yang deficiency, people with cold-dampness diarrhea, patients with cardiovascular diseases and patients with liver and kidney diseases should eat less. Note: Preserved eggs should not be eaten with soft-shelled turtle, preserved plum and brown sugar. Usage and dosage: Jiang Mo and vinegar should be used to detoxify preserved eggs; Preserved eggs are best eaten after being cooked. Preserved eggs also contain lead, so children should eat less. It should not be stored in the refrigerator for a long time.