Can you make Preserved eggs with eggs

Generally, eggs cannot be directly made into Preserved eggs. The traditional raw material for Preserved eggs is duck eggs. Preserved eggs is a special flavor food formed by the chemical reaction between egg shell and protein through the penetration of alkaline substances. The protein structure and thickness of egg shell are different from those of duck eggs. It is difficult to achieve ideal results by using traditional technology directly. The eggshell pores of duck eggs are larger and the protein viscosity is higher, which is more conducive to the penetration of alkaline substances and the formation of Songhua shaped crystals. In the traditional production of Preserved eggs, duck eggs need to be soaked in a mixture of sodium hydroxide, tea, salt, etc., and then slowly react for several weeks to form gel like protein and dark green egg yolk. Egg protein is relatively thin, and alkaline penetration can easily cause the protein to liquefy rather than solidify, resulting in unformed or abnormal flavor in the finished product.

Some improved processes try to use eggs to produce products similar to Preserved eggs, and the concentration of lye and soaking time need to be adjusted. This method may add food grade coagulant to assist molding, but the finished product is still significantly different from the traditional Preserved eggs in texture and flavor. Some experimental products use vacuum infiltration technology to process eggs, but standardized production processes have not yet been established. If you want to try making at home, it is recommended to prioritize fresh duck eggs and strictly control the ratio of alkali solution. Eggs are more suitable for making traditional egg products such as Soy egg and Tea egg. They contain high quality protein and lecithin, and can be cooked directly with soy sauce and spices. Regardless of which egg processing method is chosen, attention should be paid to the freshness of raw materials and processing hygiene conditions to avoid microbial contamination.