Method for making two-type preserved eggs

The invention relates to a method for making two-type preserved eggs, which comprises the following steps of: selecting raw material eggs, cleaning and disinfecting the eggs, weighing the eggs, loading the eggs into a vat, preparing a soaking liquid, filling the vat with the soaking liquid, soaking the eggs, discharging the eggs out of the vat, flushing the eggs, air-drying the eggs, performing vacuum packaging, cooking the eggs, inspecting the eggs, loading the eggs into boxes, and putting the boxes in storage. The soaking liquid comprises the following components in mass ratio: 8.5-10.5% oftable salt, 3-4% of sodium hydroxide, 0.08-0.2% of zinc chloride, 0.08-0.2% of copper sulfate and the balance of tea leave juice. The product provided by the invention is rich in copper and zinc elements beneficial to the health, growth and development of human bodies, especially infants, is an instant food and is convenient to use. The product can be made from chicken/duck eggs with huge resources. The egg white is reddi