Tips for pickling rotten eggs

The first step is to destroy the fortifications. Scrubbing with rice washing water and soaking for 3 hours.

The second step is to urge the rescue forces to enter the inactivated bacteria. Take out the soaked eggs and drain them. Prepare 1 a bowl full of salt, then first put the eggs in the bowl, roll the salt and put them in the jar.

The third step is to continue to break the internal fortifications of the bad guys. There is also an outer yolk membrane inside the egg, which is the last line of defense. Shake the jar for a few minutes every day for the first three days, and don't break the eggs inside. This will lead to the collapse of the egg defense system. To be on the safe side, you can enjoy it within 20 days.

Pickling rotten eggs and rotten duck eggs, just like mobilizing troops to fight, is carried out in a planned and step-by-step manner, and can't be chaotic at all:

Wash off the protective film of the eggshell, let the bacteria enter → the bacteria enter protein, and begin to multiply extremely → roll salt, and start rescue forces to follow up and inactivate the bacteria → the bacteria inside and outside the eggshell are destroyed by salt, and the bacteria entering the deep place continue to approach the egg yolk, and it stinks everywhere → the salt is further inactivated. In this way, when the salt completely enters the core, all bacteria become corpses, and protein digested and decomposed by bacteria becomes rotten eggs. Delicious rotten eggs are nutritious and safe.

Finally, share rotten eggs.

The practices and steps are as follows:

Wash the eggs first, the purpose is to wash off the protective film of the eggshell, which is convenient for bacterial infection.

Soak rice in water for 2 days to facilitate the infection of eggs by anaerobic bacteria, thus reducing the infection of miscellaneous bacteria. Because yeast is more active in the environment of rice washing water.

Take out the eggs, roll the salt and put them in the jar.

Seven days before curing, gently shake the jar 10 times a day, in order to shake the yolk out and stink quickly. Be careful not to break the eggs.

It will be marinated in 20 days.