Botanical eggs are a nutritious dish. In addition to their attractive aroma, herbal eggs are also known for their healthy properties. So how to make, preserve and process herbal eggs at home? Let’s find out together!
Botanical egg, is an egg dish of Chinese origin. This egg dish is made from duck eggs, incubated in a special mud mixture for weeks, or months. Therefore, they have a characteristic black color, often used with soups, porridge, … in addition to the delicious taste, there are many nutrients that are good for health. Let’s go to the kitchen to find out how to make as well as how to preserve and process herbal eggs at home right now!
firstHow to make 100% successful herbal eggs
30 duck eggs
1/2 teaspoon of brimstone powder
1 teaspoon cloves
50g of romantic tea
1 bunch of spiny amaranth
40 eucalyptus leaves
3 teaspoons alum
200g of rice husks
Step 1: Wash and soak eggs
Duck eggs bought, washed, dried, then soaked with 1 liter of water mixed with alum for 3 days to be taken out. During these 3 days, the egg white will turn transparent like jelly.
Note: If you want to determine what is a good duck egg to make a botanical egg, put the egg in salt water, if the egg sinks, it is a good egg, and the egg does not sink, it is not suitable for making a botanical egg.
Step 2: Prepare the mud mixture
Yellow star cloves, finely chopped. Bo Loc is grilled and burned into charcoal and then pounded or pureed like a powder. Brew the tea with about 700ml of boiling water, squeeze out the remaining water and discard the residue. Spinach amaranth is dried, burned for ashes (if there is no amaranth, it can be replaced with rice husk). The leaves are pounded and mixed with cinnamon powder and sulfur powder. Mix all of the above, we will get a mud mixture ready for the next step.
Step 3: Sweep the mud mixture and roll the egg husks
Sweep the mud to cover each egg, rolling it over the thin rice husk so that it’s even. Put the pointed end of the egg down, put it in an airtight jar or jar, buried in the ground for about 3 months (or longer). In 3 months time, the outer layer of mud will dry and we have completed the way to make botanical duck eggs.
Botanical duck eggs finished product
Botanical duck eggs can be processed into many different dishes, even eaten raw. For children, you can use botanical eggs to cook porridge, very delicious and nutritious. I wish you success in making botanical duck eggs!
2How to preserve botanical eggs?
Botanical duck eggs can be kept for a long time during incubation and use, When leaving the outer shell to incubate, you can keep the eggs for about 6 months depending on storage conditions.
With easy-to-find ingredients such as rice husks, vegetable oil, and salt, you can use them to store eggs fresh and long in the following ways:
– Apply a layer of vegetable oil such as canola oil, sesame oil…, eggs can be kept up to 36 days. This method is suitable for temperatures of 25-32 degrees Celsius.
– To put new eggs (eggs must be healthy, not broken) into a clean dry jar or jar, pour lime water with a concentration of 2-3% into the jar, the water must be 20-25 cm higher than the egg, with This way we can keep eggs for 3-4 months. When storing, the following conditions must be met:
+ In the summer, it is not allowed to leave the jar or the egg container in the place where the sun shines on, but it must be in a shady, ventilated place.
+ In winter, do not leave the place too cold, but also ensure cool. It is also possible to put eggs in lime water with a concentration of about 5%, soak for half an hour, then take them out and dry them before putting them in a jar or jar for storage, so you can preserve eggs for a long time.
– Spread a layer of dry, clean rice husks on the bottom of the container, spread a layer of egg on each layer of rice husk until the crate is full, finally seal the box with cardboard, leave the barrel in a shady place, so that you can preserve the eggs. For several months. In case there is no rice husk, we can replace it with wood sawdust or ash. Check the eggs every 20 days.
3What can be made into a herb egg?
After being peeled, the botanical duck eggs can be eaten immediately without complicated processing. It is like a cold appetizer and is popular in many places such as:
Cantonese people often wrap each slice of Bach Thao egg with slices of sliced ginger.
Shanghainese people mix Bach Thao eggs with tofu. In Taiwan, people cut Bach Thao eggs into slices, then cover with cold tofu eggs with Katsuobushi sauce and sesame oil, similar to Japanese Hiyayakko.
In Vietnam, it is often used with palanquin, or crab soup, porridge, or as a simple but delicious dish of dried shrimps, and is an indispensable part of the Tet feast.
The dish helps you to save more time in preparing dishes to display on the tray or treat friends, if prepared with botanical duck eggs, it will become a real New Year’s drink.
Recently, it is also famous for its super chewy fish and egg rolls. Watch the video on how to make this dish here.
Botanical duck eggs can be processed into many rich and diverse dishes, even eaten raw in white porridge, hot soup.
For small children in the family, you can use botanical eggs to cook porridge, very delicious and nutritious and when the eggs are cooked, it will be good for the baby’s digestive system.
So, I have shown you how to make herbal eggs as well as how to preserve and process this egg dish. Botanical eggs are a very nutritious and favorite dish of Vietnamese people, with this egg dish, we hope that you will help your family meal more complete.