How to store braised eggs for a long time? Teach you the correct storage method

Braised eggs are cooked eggs processed with various seasonings or meat broth. Braised eggs are a popular food among the poultry egg products sold in deli shops, and are generally welcomed by people. So how should braised eggs be stored?

1. How to store braised eggs?

The storage time for braised eggs in summer is about two days. In winter it ranges from three to 5 days, but it is best to eat them as soon as possible. This is because whether it is braised eggs or other dishes, it is best to eat them fresh; over time they tend to produce toxic substances such as nitrites, and long-term accumulation is not good for the body. If you want to extend the storage time of your braised eggs, it is recommended to seal them; vacuum packaging can keep them for about a week, and they should be placed in a cool, dry place, and the vacuum bag must never be punctured. If you have a refrigerator, after heating and then cooling, put them in a food container with a sealed lid and place it in the refrigerator; just be sure to heat and sterilize them every time before eating.

2. How to make braised eggs?

1. Preparation of the braising liquid: First put the spices into a gauze bag and tie the opening tightly. If using red yeast rice, first soak the red yeast rice twice in boiling water, then also put it into a gauze bag. Then put the gauze bag into water and bring to a boil, add the other auxiliary ingredients, and boil until the liquid turns sauce-red and gives off a fragrant aroma; it is then ready;

2. Wash the fresh eggs, put them into clean water with salt added (1 small teaspoon), and boil for 6 to 8 minutes. After the egg white has solidified, scoop them out and immerse them in cold water to cool, so that the eggshell separates from the egg white, then scoop them out and peel off the shells. To speed up the penetration of the braising spices' aroma into the eggs during braising, you can lightly score a few cracks on the surface of the egg white with a small knife;

3. Then put the shelled eggs into the braising liquid and braise over low heat for 15 to 25 minutes. After the aroma of the braising liquid has penetrated into the eggs, the egg white has turned sauce-colored, and the egg yolk has solidified, turn off the heat and let them sit for 10 minutes; the braised eggs are then ready. Cut them in half before eating.

Although braised eggs are a food loved by the public, they should not be left for too long; it is best to finish them the same day they are made, to ensure freshness.