The issue of the dried egg skin being hard, made by the egg skin machine, can be resolved by the following methods:

Adjusting the Egg Mixture Formula: When making the egg skin, adjusting the formula of the egg mixture can improve the texture of the skin. For instance, you can add a moderate amount of starch and water to the mixture, stir well, which will result in a flatter and more elastic skin. The addition of starch can enhance the toughness of the skin, reducing dry and hard conditions.

Temperature Control: During the production process, it is crucial to regulate the machine's temperature. The temperature should not be too high to prevent the egg white from solidifying too quickly, which can lead to a dry surface on the eggshell. Appropriate low temperatures allow the egg white to flow evenly, resulting in a moister eggshell.

Control Time: The frying time should not be too long, about 3 seconds is sufficient. Excessive frying time can lead to excessive evaporation of the eggshell moisture, making it dry and hard.

Add cooking wine to remove fishiness: Adding a moderate amount of cooking wine to the egg mixture not only helps eliminate the fishy smell of the eggs but also, to some extent, increases the moisture content of the eggshell, reducing the occurrence of dry and hard textures.

Adjustments to the aforementioned methods effectively address the issue of dry and hard eggshell produced by the eggshell machine, resulting in a more flexible and smooth texture, with a smooth and even surface, enhancing the eating experience.