How to cook preserved eggs without cracking or bursting Why do preserved eggs break easily?

We all know that Songhua eggs are a common type of egg food. Most of them are made from pickled duck eggs. There are many ways to eat them. They are delicious and tasty, and are very popular among people. Many people know how to cook Songhua eggs. So how can you cook Songhua eggs without breaking them? Let's take a closer look!

Reasons for cracked Songhua eggs

Many friends buy preserved eggs and directly peel and cut them into pieces without boiling them. They will find that it is not easy to peel the shells and they are easy to stick together. So generally, we will boil the preserved eggs first after buying them (the boiled preserved eggs will taste better and will be easier to peel and cut). However, when boiling preserved eggs, some friends will find that the eggshells are easily cracked. The main reason is that the temperature continues to rise during the cooking process, and when the temperature rises too quickly, the eggshells cannot withstand the cracking.

How to cook preserved eggs so they don't break easily

Cold water pot

Since the eggshell will crack due to rapid heating, we have to allow the preserved eggs to adapt during the cooking process. The main thing is not to use hot water directly to cook them. It is recommended to use cold water. In this way, the preserved eggs will be heated together with the cold water during the cooking process, and will not easily crack.

Control the heat

Control the heat when cooking the preserved eggs. It is recommended to boil them over high heat and then turn to medium-low heat and simmer for a few minutes. Do not take them out immediately after turning off the heat, as this may easily cause the shell to crack. You can turn off the heat and wait for them to cool naturally for a while before taking them out.

Piercing

When boiling preserved eggs, the eggshell often cracks and the egg white spills out. This is because the air in the eggshell expands and cannot quickly pass through the pores at the large end of the eggshell when it is heated suddenly. In this case, you can use a needle to pierce a small hole at the large end of the eggshell. When the preserved egg is heated, the air will escape from the needle hole to prevent the eggshell from cracking. Then heat it in cold water and add some salt to the water to prevent the egg white from spilling out. This is because the dissolved salt can accelerate the coagulation of the cracks and seal the cracks.

Add vinegar

Add some vinegar and a little salt to the water for cooking preserved eggs. Vinegar can soften the eggshell, and salt can increase the pressure in the water. This will protect the preserved eggs from a smaller pressure difference between the inside and outside, greatly reducing the possibility of cracking.

How to cook preserved eggs without making them sticky

When cooking preserved eggs, there may be insufficient time or too many preserved eggs cooked at one time, which may cause the pale yellow color of some preserved eggs to not completely solidify or the degree of solidification to be insufficient. When we cut them, the preserved eggs may become sticky and may be all over the knife blade and chopping board, which looks ugly.

1. Cook and simmer for five minutes

After the preserved eggs are cooked, simmer them uncovered for five minutes to allow the temperature and air pressure to slowly penetrate into the innermost part of the egg, preheating it until it is cooked.

2. Preheat the blade

If someone likes to eat softer preserved egg yolks, they can heat the blade with boiling water before cutting it, and then the preserved egg will not stick to the pan.

3. Cut with a thin wire. Place a thin wire on the edge of the bowl, then press the preserved egg shell down on the thin wire. This will separate the preserved egg, which is very convenient.

Tips for cooking preserved eggs

1. When boiling preserved eggs, the eggshell often cracks and the egg white spills out. This is because the air in the eggshell expands and cannot quickly pass through the pores at the large end of the eggshell when it is heated suddenly. If you use a needle to pierce a small hole at the large end, the air will escape through the pinhole when the preserved egg is heated, which can prevent the eggshell from cracking.

2. Preserved eggs should be heated in cold water and cooked.

3. Adding some salt to the water can also prevent protein from overflowing, because the dissolved salt can accelerate the coagulation of the cracks and seal the cracks.