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Century Egg Powder
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Although preserved eggs are not fermented foods, the process is the same as any fermented recipes I have made in the past. It is a process that is greatly affected by the external environment. Even the deviations of the same batch of eggs, size, weight, quality, preserving time, the paste thickness, and temperature fluctuates between day and night greatly affect the speed of processing. The changes of preserved eggs every day and every batch are different. If a success can be a fluke, if you want to make the same quality or the colour and taste every time, you need to understand the relationship between alkalization and temperature environment.
00:00 start
0:42 Egg selection
2:19 Make the paste
3:35 Marinating temperature 26-28°C
11:34 Marinating temperature 30°C
13:15 Marinating temperature 4-6°C
14:12 Termination of pickling/washing
15:10 storage/air drying
16:19 Songhua
17:09 How to Eat
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