All pickled foods may contain the threat of sodium nitrite, and salted eggs are not an exception. However, when consuming salted duck eggs, there is no need to worry about the presence of sodium nitrite. Since the salted eggs have been marinated for more than a month, there is basically very little or no sodium nitrite at this time. The real danger is when they are only marinated for two to three days to more than ten days. Therefore, if the salted eggs have been pickled for more than 20 days, it will be fine to eat them now.

How many days do you need to marinate pickled eggs before you can eat them?

You can eat raw eggs pickled at home in 15 days! Generally, there are two ways to pickle eggs. One is to use plastic bags and put them in the refrigerator, which can be eaten in about a week. The other is the traditional pickling method, which can be eaten in about 20-30 days. The traditional method is the first, choose raw salt or refined salt, it seems that raw salt is not as good. For boiling salt water, the amount of boiling water is determined based on the amount of eggs. Add salt until it is saturated. The salt will no longer dissolve in the water. You can also put eggs or duck eggs in the salted water after it cools down. I like it. If you like to eat Zhao Yunyan, the yolk of the pickled salted egg is black and the protein is white. It can be cooked in hot salted water and then soaked for fifteen days. , no need to roll the eggs. It’s ready to be taken!

Time and method of pickling eggs

Soaking method in saturated salt water: 35~40 days

Wash the fresh eggs and pour appropriate warm water into the basin , add salt to the warm water, and stir until the salt is no longer dissolved. The saturated salt water is ready. After the saturated salt water is cooled, pour it into the pickle jar, then put the duck eggs in, seal and pickle. Let the vegetable jar sit for 35 to 40 days. Analysis: This is the laziest way to pickle salted eggs. This method requires few raw materials and the operation is simple and clear, but it takes a long time. The pickled salted eggs will not be oily; the pickled vegetable jar can be used with a sturdy Bag replacement.

Yellow mud pickled salted eggs: 30 days

Wash 50 raw eggs and dry them for later use. Boil 25 grams of tea leaves and 850 grams of salt to form a slurry (about 250 ml). After cooling, add 75 grams of rice wine. Pour a certain amount of loess into the loess layer to form yellow mud. Apply the yellow mud evenly to each duck egg and pack it. It can be made after being sealed in the jar for 30 days. Analysis: It takes a long time to pickle salted eggs with yellow mud, and the preparation of raw materials is more laborious. The production process and the process of picking up salted eggs can easily cause stains, but this method is better than pickling salted eggs with oil, and The salt is well-balanced.

Brine salt method: 20 days

Wash 50 raw eggs, dry them with a hair dryer, soak them in high-concentration white wine for 3 minutes and put them in a jar; this method is similar to The difference of the salt water method is that after boiling the water, add salt, pepper, star anise and other condiments, boil and cool, then pour it into a jar, just enough to cover the eggs, seal the mouth of the jar, and marinate for 20 You can eat as soon as the day comes. Analysis: This method has a shorter pickling time and is relatively simple to operate. The addition of seasonings makes the salted eggs taste better.

Fresh-keeping bag salt pickling method: 8 days

Take 10 fresh eggs, soak them in water with pure grain wine for 5 minutes and then start cleaning, this will give the eggs Sterilize and sterilize. After cleaning, first wipe the water on the surface of the eggs with toilet paper, and then use a hair dryer to dry the water. This can prevent harmful bacteria from growing during the pickling process of the eggs; dry eggs with higher concentrations Soak it in pure white wine for 25 minutes. After taking it off, roll it in a bowl of salt, wrap it with a layer of handkerchief, dip it in pure white wine, and then dip it in more salt to spread the eggs evenly on the surface. Full of salt. Then wrap the eggs one by one in a plastic bag to prevent them from being exposed to the sun for a day, seal them in the bag, and place them in a cool and cool place to marinate for 7 days. The salted eggs that are all oily will be ready. Analysis: This method is completely sterilizing, requires a short time, and the salted duck egg oil has a high density. The actual operation is very simple and can be used for daily cleaning.