Saturated salt solution curing method:

The amount of water and salt depends on the number of eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. You can open the jar and cook the eggs in about 25 days. Salted eggs marinated in this way have a lot of oil in the yolk and taste particularly fragrant.

Extended data

When curing, the curing time is different with different temperatures. You can usually eat it for half a month. If you like salty food, you can marinate it for a longer time. Egg butter is long and delicious when pickled, but the disadvantage is that it is long and the eggs are salty.

After half a month, you can set aside a few days to do a test. If your appetite is right, you can take the eggs out and keep them safely in the refrigerator.

Eggs: Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Its protein is the best protein in nature, which can repair liver tissue damage; At the same time, it is rich in dha, lecithin and yolk protein, which is beneficial to the development of nervous system and body, can strengthen brain and intelligence, and promote the regeneration of liver cells;

Eggs contain more trace elements such as vitamin B, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects; Eggs are sweet and flat; Has the effects of nourishing heart, calming nerves, nourishing blood, nourishing yin and moistening dryness.

Refer to Baidu Encyclopedia-Pickled Eggs