Appropriate amount of coarse-grained pickling salt (medium salt)

Seven eggs.

-Steps-

1. Preparation materials: pickled salt, eggs and plastic boxes containing preserved eggs, no oil and no water, one radish and one pit. I remember when I took the materials, my seven eggs and the big box were already being made, and the small box was just for meaning.

2. Separate the egg yolk from the egg white, and control the egg yolk as clean as possible.

3. Sprinkle a proper amount of salt particles in each pit, not too much, to ensure that the surface of egg yolk can be stained with salt particles. Then gently pour in the separated egg yolk.

4. As shown in the picture, spread out all the yolks you want to use. (Ignore the extra two grids of salt)

5. Then sprinkle salt grains evenly on each egg yolk. Leave it in the shade for at least 24 hours, about 30 hours. Because other people's recipes on beans and fruits usually say 48 hours, but some critics say it is too salty, so I put it directly for 36 hours for the first time, but the finished product still feels a little salty, so I put it for 30 hours this time. It depends on your personal taste. You won't just do it once, will you?

6. When the time comes, dig it out with a small spoon and remove the salt particles on the surface by hand. Part of it will be embedded in the egg yolk, carefully dug out and washed with water. After washing, the yolk is as crystal clear as a gem. It is said that collecting seven pieces can summon the dragon ~

7. Preheat the oven 180 degrees, put it in the middle layer and bake for 10 minutes. It's full of oil, fragrant yolk and full of happiness. . .

-Hint-

65438+ My request for salted egg yolk is to marinate it with salt, not too salty, so 30 hours is my suitable time, and I can add more time according to my personal taste.