February 27, 2021, Revenue Business Department Samut Songkhram Education Center Suan Sunandha Rajabhat University by Mr. Jirayus Poolsawat, Acting Head of Business Department of the Center Has assigned a team of housewives Herbs, tom yum paste and fragrant pandan leaves were used to develop a pickle with duck eggs to get the salted egg yum and pandan. A great menu for those who love and love Thai herbal tastes by Mr. Jirayus Poolsawat recognizes the resources and ingredients in Samut Songkhram province. That are abundant Therefore the intention was to develop Build up or choose to present a point of sale. In order to generate turnover income Therefore has an idea to extend the shelf life of fresh eggs And has been transformed into salted eggs Which preserves food and also adds value to the eggs It also increases income for the center. From ordinary salted eggs Come as "Tom Yum Flavor Salted Eggs" and "Fragrant Pandanus Salted Eggs" In a mellow taste, scented with pandan leaves, crayon wrapped in egg Will help soften the egg whites Not stiff Which is considered to be the wisdom that is combined with the technology of the villagers that have been passed down for a long time Both raw materials used as ingredients Has a wide range of benefits Have different flavors Boiled salted eggs can be eaten straight away. Or it can be used as an ingredient of various foods such as salted egg salad, papaya salad, salted eggs, stewed salted eggs, stir-fried salted eggs Or made into various desserts such as puff pastry, mooncakes, dumplings and many other items, both sweet and savory

                                                                                                                                                                      Photo / News / Apinya Mukdathanaphong