1. Prepare eggs. The fresher the eggs, the cleaner the eggs. It is best not to wash dirty eggs with raw water. If they are, dry them.
2. Mix preserved egg powder. Stir the preserved egg powder in a ceramic or plastic container (it is forbidden to grasp it directly by hand, lime will hurt the skin). Mix 1 coated egg powder with 1 10~ 150 ml (for reference only) tea. After the tea leaves are brewed with boiling water, they are thoroughly cooled (about10g salt can be added) and sorted. The first 10 minute changes quickly. In case of solidification, add tea or cold boiled water to stir in time, and let it stand for more than 1~2 hours after stirring (keep the same consistency as the eight-treasure porridge during this time).
3. roll preserved egg powder. The preserved egg powder attached to the eggshell is a little thicker, so that the eggshell can't be seen. The thicker the preserved egg powder, the faster it matures, and the smaller the egg, the faster it matures. Different eggs should be separated as much as possible.
4. Seal and marinate. Tie it tightly with ordinary plastic bags or put it in a well-sealed container. Don't put it directly on the ground or touch it, and don't expose it to the sun.
5. Wash the preserved egg powder. If the egg white is jelly-like, it can be washed. Mature egg yolk is centered on sugar, so it can't be cured directly into solid. If it is not mature, continue to seal it. When it is ripe, wash the preserved egg powder and put it in a cool and ventilated place. Egg yolk will gradually harden and taste heavier when it is just ripe. It is best to keep it indoors (winter) or in the refrigerator (summer) at a low temperature for a while before eating.
The lowest temperature in winter is about 10 degrees, and the highest temperature is about 20 degrees. It is advisable to take heat preservation measures (such as sealing with plastic bags and then wrapping with cotton) and leave it indoors for about 5 days. When the lowest indoor temperature is about 5 degrees, it will mature in 8~ 10 days, and it will mature quickly and age quickly, so the curing time should not be too long. Indoor icing is not suitable for preserved eggs, and it is above 28 degrees in summer.