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3步驟就學會》超實用的「雞蛋保鮮術」
Oct 3rd 2014, 17:46, by 台灣好食材編輯部

蛋類有豐富蛋白質，是提供我們蛋白質來源的最佳食材，無論是料理，甜點都少不了蛋，若做好事前保存，冷藏可放10天、冷凍即可放10週。

1.將洗好的蛋加鹽，浸泡片刻。

如果是買散裝雞蛋，需先除去蛋殼表面的髒汙再保存。

2.放在濾網裡晾乾，在放冰箱冷藏。

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