Can stone eggs be made from goose eggs? How do you take a goose egg?

Stone eggs can be made with goose eggs, but they don't taste good, so it's best to make them with duck eggs, which will be very delicious.

1.First knock the raw egg shell into a hole with a diameter of about 2 cm, pour the egg liquid into a large bowl, put in water and alkali and stir, it is best to put some spicy powder, there is no one at my friend's house, so I put some spicy soup in the instant noodles on my own initiative, and the taste is also good.

2.Then pour these processed egg liquid back into the eggshell, I use a syringe to inject it inside, in fact, it is not necessary at all, you can use a small spoon to pour it back into the eggshell, the egg liquid should not be too full, otherwise it will expand out when it is steamed.

3.It is steamed in a pot and used for frying after steaming. When the barbecue stall is grilled, the egg skin is peeled off, everything is cut in half with a knife, brushed with barbecue sauce, and when we make it, it is cut into small pieces, stir-fried with oil and cumin, it is very fragrant, really fragrant!

This is possible, and the goose eggs can also be fried directly, taking care that the temperature of the stone must be heated high enough.

Real eggs can be made, and this goose egg can be busy, but the taste can be good.

Stone eggs can be made with goose eggs, because goose eggs are longer in time and are more protein-rich.

But can it be made with goose eggs? It is completely possible to use eggs, duck eggs, and nuclear bombs to make live ammunition.

In the era when solid eggs could not be made with goose eggs, if they were made with goose eggs, it was a bit too big, and solid eggs were best made with eggs.

Can stone eggs be made from goose eggs? You can go to the Internet and search for this question to see how it is on the Internet, or you can go to one and ask a food expert, and they will tell you, is it okay?

Stone eggs are made of stone and cannot be eaten, so why use goose eggs to make them.

In the production practice, the goose eggs are illuminated with lights.

Looking at the inside of the egg, the fertilized goose egg has opaque black spots, and the unfertilized one has no distinguishing features. At room temperature only after one week of incubation.

It is possible to distinguish between the pure and the remainder. When the goose eggs are taken to the light to take care of when they are incubated for a week, the fertilized goose eggs can see some shadows of the development of the first blank, and if there are no fertilized goose eggs, they cannot see anything and become transparent.

The first time the eggs are photographed during the incubation period is 5-6 days after hatching, and the fertilization rate and embryonic development of the eggs are mainly checked.

Circumstance. Under the illumination of the normally developed embryo, the embryo is faintly visible floating upwards and the yolk sac.

The vascular web expands like a spider's web. Weak embryonic blood vessels are slender and have a small dilated surface; The inside of the infertile egg is transparent, and the shadow of the yolk is faintly presented; Dead goblins appear as blood lines or blood rings, sometimes with small black dots sticking to the shell.

The second feast is 11 days after hatching. In a normally developed embryo, the allantois closes at the tip of the egg, surrounding the egg whites, and the tip of the egg is covered with blood vessels; Developmental delays.

The embryo has not yet closed the allantois, and the tip of the egg has no blood vessels; Dead embryonic eggs are non-vascular, translucent inside the eggs, and there are vague clumps in the eggs.

The third time is done 18-19 days after incubation. In a normally developed embryo, the air chamber is enlarged, the edge of the air cell is curved and oblique, the blood vessels are thick, and the embryo can occasionally be seen, that is, fetal movement, commonly known as turning and flashing. The hatchling that is about to emerge occupies the eggs; The air chambers of the stunted trouser embryo are enlarged, flat, the blood vessels are distinct, and the tip of the egg is shiny; The edge of the air chamber of the dead embryo egg is not curved or uncurved, the tip of the egg is shiny, the inside of the egg is dark, turbid, and there is no warmth to the touch.

Eggs lay in about 21 days, duck eggs in about 28 days, and goose eggs in about 31 days. Theoretically, temperature cultures can be combined, but this can only be combined if artificial cultures can be mixed. If it is hatched with a hen, although it is possible, it is a loss to let the hens hatch together.

Because: in the process of incubating eggs, hens will turn eggs from time to time, when turning eggs, because the size of the eggs and the weight of the chicken's loose eggs are not the same, resulting in some eggs being damaged by small touches.

Because the time of the eggs is different days, after the hen hatches the chicks, if the chicks are removed first, the hen may feel uncomfortable with hatching, and finally, maybe before the duck eggs and goose eggs come out of the nest, it will jump out. So, if you're hatching with one hen, try not to use a mixture of three eggs. If it is artificial incubation, as long as you control the constant temperature incubation, and at the same time master the general basis of incubation, it is completely okay to mix incubation with three eggs or four eggs to mix incubation.

Eggs, duck eggs, and goose eggs can hatch together, but it's best not to hatch them together. Eggs hatch at slightly higher temperatures than duck and goose eggs, and duck and goose hatchability rates are very low at degrees Celsius.

In artificial incubation, I control the temperature of the hatching eggs to the degree, and the temperature of the hatching duck eggs and goose eggs to the degree. I used these two sets of interval temperature values to hatch chicken, duck and goose eggs, and the shell rate was high and the effect was good. In rural areas, hens can also be used to hatch chickens, ducks, geese and eggs.

But be careful not to stir too much, and be aware that goose eggs will crush eggs and duck eggs. It is better to hatch separately, because the incubation cycle of eggs, duck eggs, and goose eggs is different.

It takes about 21 days for chickens, 28 days for ducks, and 31 days for geese, and the incubation time should be adjusted to achieve the purpose of the pups from the same time. The principle is the same. Centennial eggs take advantage of the properties of Shanxiang's eggs in alkaline solutions, which can form protein gels, making them elastic solids.

However, if the recipe for preserved egg production is not well controlled, the protein will be hydrolyzed in an alkaline solution and the protein will be denatured into protein and cannot be eaten. Cracks or improperly formulated eggshells can also cause the hydrogen sulfide inside the eggshell to spill out and turn golden. Normal hundred-year-old eggs are dark green in color, with loose flowers and elasticity.

OK. It should be noted that in this process, the correct way and method should be adopted, after the goose eggs are cleaned, one end needs to be broken, the goose eggs are beaten into the bowl and stirred quickly, and then put in the alkaline surface, and then the pin is stirred, filtered with a strainer, and the following floating or grinding foam can be lost after the clump branch can be made for production.

Yes, you need to pay attention to the method of production, understand the specific production steps, and also pay attention to the production of the bucket hole than the letter dry example, when making, it is necessary to clean the goose egg to avoid dirty things on the surface of the goose egg, affecting the process of production, so that there is a rot situation.

Of course, it can be done, but the taste is not particularly good, the duck in the forest brother eggs have a fishy smell of spring, not particularly delicious, we must pay attention to the surface of the cleaning work, pay attention to cleanliness and hygiene.

Goose egg roast. Material.

1 goose egg, 1 tablespoon chopped green onion, a pinch of salt.

Method. 1.Beat the eggs, add chopped green onions and a pinch of salt and mix well.

2.Brush the bottom of the pot with a thin layer of oil, scoop in 2 tablespoons of egg mixture, and gently shake the pot so that the egg mixture is evenly spread on the bottom of the pot. Turn on low heat again and fry until the egg is half set.

Roll up from the side with a spatula. Pour the egg liquid first, wait until the egg liquid is evenly spread, and then heat it, otherwise the egg liquid will solidify as soon as it is dipped in the hot pan and is not easy to flow.

3.Once the first quiche is rolled up, push it to one end of the pan. Scoop in another 2 tablespoons of the egg wash to the empty space of the pan.

4.When half-set, start rolling from the first rolled quiche.

5.Repeat until the egg mixture is exhausted. Fry the rolled quiche for 2-3 minutes until the surface is slightly browned.

Stir-fried beef with goose eggs.

Material. Beef, wine, sesame oil, pepper, cornstarch, light soy sauce, cucumber strips, baking soda, goose eggs, green onions, salt, fish sauce.

Method. 1.Half a pound of beef is mixed with wine, light soy sauce, corn starch, pepper and sesame oil and marinated for ten minutes. If you buy it in the morning and eat it in the evening, you can also cut it and marinate it in the refrigerator.

2.If you are arguing that your beef is not beef meat. Cucumber strips. It is recommended that you better add some baking soda before frying. It can make the beef more tender. Remember not to overdo it.

3.Beat a source of goose eggs (three eggs), add salt, mix well, add some chopped green onions, mix well, and mix well.

4.Heat the oil pan. Add the oil, and the oil is a little warm when the beef is underneath. (Warm oil in the pan can make the meat crack and tender).When the beef is half cooked, pour in the egg mixture and stir-fry. If you like the taste of fish sauce, add some fish sauce.

1. Fried poached goose eggs.

Method: Beat the goose eggs into a bowl, heat the wok, put in half a bowl of oil, slightly hot, put in the goose eggs to regret pure fire frying, according to individual preferences, you can fry until half-cooked, or fully cooked, or golden on both sides, put up the oil, put it on the dish and sprinkle some soy sauce. When frying eggs, you may sprinkle some pepper and fine salt.

Efficacy: Deep-fried poached goose eggs can increase appetite and improve people's appetite.

2. Boiled goose eggs.

Method: Put salt in water, bring to a boil, after the water boils, put the eggs in the water with a spoon and boil. If the eggshell is cracked, add some vinegar to make the egg whites solidify and prevent them from flowing out, and put them in ice water immediately after cooking, so that the eggshells will be easier to peel.

Efficacy: Boiled goose eggs have a unique taste, and regular consumption can improve resistance and enhance physical fitness.

3. Boiled poached goose eggs.

Method: Add salt to water and boil, add vinegar, beat the eggs into the bowl, pour the eggs into the water over low heat, when the eggs are naturally formed, scoop them up and put them in ice water, and then trim the surrounding of the eggs, and then put them in the water for three minutes and pick them up.

Efficacy: Edible water boiled poached goose eggs can nourish the spleen and stomach, promote appetite, and also have the effect of beauty and beauty.

4. Vegetable eggs.

Method: Beat the goose eggs into a bowl and beat them, soak the vegetables in water, grasp them with your hands, remove the water and squeeze them dry. Heat the wok, put in half a bowl of oil, stir-fry the cabbage slightly hot, add the minced garlic, fry until the cabbage is dry and fragrant, slowly put the goose eggs into the wok, and slowly fry them over low heat until golden brown on both sides.

Efficacy: This recipe is delicious and fragrant, making it perfect for those with a lost appetite.

1. Melt two teaspoons of edible alkali with a little warm boiled water.

2. Crack the eggs into a bowl or small basin and beat with a little alkaline water. Add it slowly many times, so that you can see the color while adding alkaline water, and the egg liquid can become dark and light red. The foam on the egg wash is skimmed out with a spoon so that the surface of the steamed stone egg is smooth.

Steam in the pot for 15 minutes, and the sedan car must be steamed with a very small fire, and there will be honeycomb eyes when the fire is big.

3. Steam until it turns green, slide it around the steaming bowl with a knife, get it out, and cut it into thick slices. Heat the oil, add the stone eggs and stir-fry for two minutes, add the garlic hot sauce, cumin, and chili noodles, and stir well to get out of the pot.

The method of stone eggs is very simple, that is, stir the eggs into the appropriate amount of alkali, which is an edible alkali, and can not be put too much, nor can it be put less, and it will change the taste. Then put it into the empty egg shell with a small hole to make a model, and then put it in the pot to steam it thoroughly and it will be a stone egg.