How can duck eggs feel choking after being marinated for a long time?

After duck eggs are marinated for a long time, halophils will breed, and halophiles will decompose the protein of duck eggs, producing ammonia nitrogen decomposition products and gases, so there will be a choking smell, or a spicy eye feeling.

The length of marinating time of duck eggs will cause different changes in the yolk inside, the time is slightly longer, the yolk has oil, and the egg white is quite salty. After a little longer, the yolk will solidify, run out of oil, pale yellow, and be edible. If it takes a longer time, the egg whites and egg yolks basically can't be separated from the color, buy the same light yellow, very salty, it is better not to eat.

The choking taste you mentioned should be due to the lack of salt at the beginning of the production, the egg yolk will turn black and become stinky, which is the so-called stinky salted duck eggs, and some people love to eat them. However, it is not healthy, so it is better not to eat it!

If so, it means that the duck eggs have been marinated for too long, and the duck eggs have spoiled, so it is best not to eat them, and health comes first.

Duck eggs have been marinated for a long time, it may be that the nitrite concentration exceeds the standard, or the duck eggs have deteriorated, so it is recommended not to eat them.

That means you've been marinating for too long, and there's something moldy, so you feel like you've won.

The duck eggs will choke me after marinating for a long time, so it must be that you put less salt and are a little moldy.

The bacteria are contaminated and spoiled. Eat with caution.

It may not have been successfully marinated, so it is recommended that you do not eat it.

If you're choking, there's no way to eat it.

Wash the duck eggs with gauze dipped in liquor, wipe them clean and put them in a dry basin, pour them into high liquor and soak them for 20 to 30 minutes, evenly apply edible salt on the surface after soaking, and then wrap them in plastic wrap and expose them to the sun for a day. After one day, place in an airtight container in a cool and ventilated place. Seven days or so will be fine.

The cleaning ability of the steel wool ball is far greater than that of hand rubbing, and the protective layer on the surface of the duck egg can be brushed while brushing the duck egg, so as to ensure that the pores of the duck egg are in contact with salt and five-spice powder more evenly during the pickling process, so as to achieve the effect of faster pickling of duck eggs and higher success rate.

They should first wash their shells, then marinate them raw, and add an appropriate amount of salt, so that their oil will be very large and very tasty.

Prepare fresh duck eggs and wash them, prepare an airtight jar, coat the duck eggs with plant ash, add a small amount of salt, and then pour in some white wine and leave it in the jar for a few weeks.

We prepare fresh duck eggs, put the duck eggs into the pot and cook them, take them out and put them in the pickle vat to add the appropriate amount of condiments, and marinate it for about 3 5 days, so that the pickled eggs are ready, very delicious, and the oil is also very fast.

Wash the eggs and dry them dry. Place the duck eggs in the container you need to store. Bring the water to a boil, rinse the salt with boiling water, let it cool and pour it into the container where the duck eggs are stored. The bees can be eaten after about ten days.

First, wash the duck eggs with clean water, and then dry the water on the surface of the duck eggs with a napkin Second, soak the washed duck eggs in high-concentration liquor without water, and soak them for about 30 minutes Third, prepare half a bowl of oil and half a bowl of salt, and evenly coat the soaked duck eggs with a layer of oil Then wrap a layer of salt, and the salt can be wrapped a little thicker, so that you can quickly taste Fourth, put the duck eggs wrapped in salt in a fresh-keeping bag, tie the mouth of the bag, and then put them in the sun to the sun, one to two days later, and then put them in a cool and ventilated place, In a week or so, the salted duck eggs are marinated.

1. Soak the washed duck eggs in water, add some white vinegar to the water, 4:1 or 5:1 casually.

Soak for about 15 minutes, and use a sponge to wipe the duck eggs one by one. You will find that the duck eggshell has shed a layer of skin, and finally rinsed with water. 2. Dry the duck eggs and set them aside to dry for a while.

3. Find a bottle (the bottle used here can just pickle 21 duck eggs) and use the bottle to pick up half of the tap water, only less but not more, and pour all the tap water and spices into the pot to boil. After boiling, put salt, the salt has melted (saturated state), turn off the heat and let cool! 4. Wipe the bottle dry and put the duck eggs first!

Then pour in the salted water to cool, and pour in all the spices. Put a spoonful of liquor at the end! After waiting about 20 days, it is ready to be cooked.

The personal practice is to dry or dry the washed raw duck eggs, pour a bottle of high liquor and soak for 30 minutes. Then pour some salt into a small bowl and tumble the soaked duck eggs on top of the salt. The surface is evenly coated with salt, and finally the duck eggs are wrapped in plastic wrap and exposed to the sun for a day.

After exposure to the sun, put the duck eggs in a crisper bag. Marinate for seven days and you're good to go.

First of all, add the duck eggs to wash it, then put the duck eggs into some yellow mud, spread evenly, and then sprinkle a layer of salt, and then marinate for about ten days It is very delicious, and then it will flow oil.

Wash the duck eggs, then soak them in a city of white wine and wrap them in a layer of salt, and finally wrap them in plastic wrap and store them in a container, so that the pickling time is short and the oil comes out quickly.

First of all, we will brush the duck egg skin with a brush, and then put it into a sealed jar, add water, an appropriate amount of salt, seal the jar, and put it in a cool place.