Authentic pickling method of rotten eggs

1. Wash the eggs with water first, and then soak the towel with warm water. When the water on the surface of the freshly washed egg is not dry, cover the egg with a towel for about 10 minutes;

2. Then, mix the salt water into salt water. Usually salted eggs must be saturated salt water. Salted eggs don't need saturated salt water, because if the salt water is saturated, the protein in the eggs will solidify faster and the eggs won't stink.

3. Just put less salt than usual, which is about 3/5 of normal salted eggs. Don't burn salt water, use cold salt water. Finally, put the above-mentioned heated eggs into a jar and pour in salt water. Leave the jar in the sun for 2 to 3 days. Then you can put it away. After 5 days, open the jar and enjoy the rotten eggs.

Rotten eggs refer to the process that the bactericide originally existed in egg white gradually dies out, various microorganisms gradually invade the growth and reproduction of eggs, and finally the ingredients in eggs completely disintegrate and become rotten and smelly. The process of fresh eggs turning into rotten eggs is a process of constantly decomposing and consuming their own nutrients, and it is also a process in which the original bactericidal elements in egg white gradually die out, various microorganisms gradually invade the eggs to grow and reproduce, and finally the ingredients in the eggs completely disintegrate and become rotten and smelly.