Ingredients: eggs, vinegar, honey.

1, first wash the eggs, dry them, disinfect them with glass, and dry them.

2. Pour the vinegar into the cup and add the eggs to make the cup just full. Cover the cup and wait for 24 hours.

3.24 hours later, poke the softened eggshell with clean chopsticks, stir the eggs evenly, cover the cup and wait for 24 hours.

4. Add the right amount of honey and the vinegar egg liquid will be finished.

Matters needing attention in making vinegar egg liquid

1, use high-concentration high-quality rice vinegar (preferably 9 degrees). The acetic degree of ordinary rice is only 3-4 degrees, so the eggshell is not easy to soften and the yolk is not easy to melt when soaked.

2. Fresh eggs, especially the deep red eggshells of Tian She chickens, are nutritious, so it is best to wash them when soaking.

3, if you are afraid of acid, you can appropriately increase the amount of honey and warm water, so that the sweet and sour taste can be taken in the morning or after meals or before going to bed at night.

4. The container can be a teacup or a milk bottle. The diameter is too large for the egg to sink. Prepare two bottles, and make one bottle every three or four days.

5. When taking it in summer, because the weather temperature is too high, you can put the prepared vinegar eggs in the refrigerator at night for later use.