bad egg
Eggs are tapped just enough to crack the shell without breaking the membrane, then buried in layers of yellow wine lees. Over weeks the yolks turn creamy and boozy, a rare old-world treat.
Instructions
- 1
Huangjiu lees set aside for later use
- 2
Wash the eggs and drain the water
- 3
Tap both ends of the egg with the handle of a wooden spoon, first the large end, then the small end, so that the eggshell has slight cracks while the eggshell membrane remains intact.
- 4
Take an empty can and first lay a layer of distiller's grains at the bottom.
- 5
Place the eggs with the larger end facing up, leaving an appropriate distance between each egg.
- 6
Spread another layer of wine lees
- 7
Place the second layer of eggs
- 8
Spread another layer of distiller's grains, and repeat this process.
- 9
Until all the eggs are used up, spread the last layer of fermented rice
- 10
Sprinkle a layer of salt on the surface
- 11
Seal the jar tightly. Generally, after about 5 months, it will mature.
- 12
Borrow someone else's mature crappy egg picture
- 13
No need to cook, eat directly
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Egg37 piece
- yellow wine lees1 can
Seasonings
- table salt200 g