2. Soak the eggs in white wine. When pickling, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left for about 30 days. This method is the simplest.
3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious.
4. Marinate in plant ash. Add plant ash and salt, and dip the eggshells in water (most of them are preserved in this way).
5. Braised rice soup, with rice soup or boiled rice noodles and Tonga yellow mud or red mud, add salt (the amount of salt is disproportionate, add it according to your own requirements). It is said that this salted egg yolk is the most oily.
In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and inject air into the pot. Then remove the pump, cover the high-pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform.
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You said salted eggs, 10 kg eggs, 2 kg salt, 1 2 peppers, a little star anise, cinnamon and fresh ginger. Wash and dry the eggs, wipe them clean, put them in a container, put the rest of the ingredients in a pot, boil and cool them, and put them in a container for eggs. Do not let the water exceed the eggs, and marinate for 50 days.
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1. Wash the eggs and dry them with a cloth.
2. dip a layer of yellow sauce on the egg skin and roll a layer of salt.
3. Find a clean and leak-proof plastic bag, put the coated eggs in, squeeze out the air and tie the bag tightly.
4. Finally, put it in the refrigerator 10 days, take it out, wash the egg skin and cook it.
Features: It will not stink after a long time like the traditional egg beating, and it will leave oil after flooding, which is very fragrant.
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If you don't want to bother, the easiest way is to wash the eggs, dip them in salt and seal them with fresh-keeping bags. You can eat it in half a month. That's how my eggs turn salty! You try!
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Put some white wine when pickling eggs, which can make the yolk oily and delicious.
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Salted eggs are not complicated.
First, wash the eggs to be pickled with the colloid protective film on the skin (the eggs can be soaked in water for one hour in advance), and then take them out and dry them for later use; Boil salt water according to the ratio of one catty of eggs to two ounces of salt, and add appropriate amount of pepper when boiling. After the boiled salt water cools, you can put the washed eggs in (salted eggs are best put in a jar). You can cook the salted eggs in a month.
Salted eggs can't be cured. Egg yolks don't produce oil. If you put too much salt, egg yolks and protein will have loose bowels and taste bad. You can check it at any time, take out one and try to cook it. You can't see the heat.
In addition, salted eggs are a good way to preserve eggs when they are cheap.
It should be noted that when you pickle the second round of eggs again, the brine after the first pickling still needs to be boiled again, otherwise the salted eggs will stink, because there will be some impurities in the undercooked brine.
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Read what others taught you online, try it yourself. Do the experiment with a catty of eggs.
Wash raw eggs and let them cool ... >>
Question 2: How to pickle spiced salted eggs? Add appropriate amount of pepper, spiced star anise, garlic seeds, ginger and refined salt to spiced eggs, boil for 20 minutes, and pour into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious. Braised rice soup, yellow mud or red mud made from rice soup or boiled rice noodles, with salt (the amount of salt is out of proportion, so add it according to your own requirements). It is said that this salted egg yolk is the most oily. In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and inject air into the pot. Then remove the pump, cover the high-pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform. You said salted eggs, 10 kg eggs, 2 kg salt, 1 2 peppers, a little star anise, cinnamon and fresh ginger. Wash and dry the eggs, wipe them clean, put them in a container, put the rest of the ingredients in a pot, boil and cool them, and put them in a container for eggs. Do not let the water exceed the eggs, and marinate for 50 days. First, wash the eggs to be pickled with the colloid protective film on the skin (the eggs can be soaked in water for one hour in advance), and then take them out and dry them for later use; Boil salt water according to the ratio of one catty of eggs to two ounces of salt, and add appropriate amount of pepper when boiling. After the boiled salt water cools, you can put the washed eggs in (salted eggs are best put in a jar). You can cook the salted eggs in a month. Salted eggs can't be cured. Egg yolks don't produce oil. If you put too much salt, egg yolks and protein will have loose bowels and taste bad. You can check it at any time, take out one and try to cook it. You can't see the heat. In addition, salted eggs are a good way to preserve eggs when they are cheap. It should be noted that when you pickle the second round of eggs again, the brine after the first pickling still needs to be boiled again, otherwise the salted eggs will stink, because there will be some impurities in the undercooked brine.
Question 3: How to pickle salted eggs? 1. Salted eggs, when salted, first dissolve the salt in boiling water, and take the saturated state as the degree (that is, the salt water is a little salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious. 2. Soak the eggs in white wine. When pickling, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left for about 30 days. This method is the simplest. 3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious. 4. Marinate in plant ash. Plant ash is mixed with salt, and the eggshell is stained with water (most products sold in the market are pickled in this way). 5. Marinate with rice soup, rice soup or soup cooked with rice noodles and yellow mud or red mud, and add salt (the amount of salt is disproportionate, so add it according to your own requirements). It is said that this salted egg yolk is the most oily. In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and inject air into the pot. Then remove the pump, cover the high-pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform.
Question 4: How to make salted eggs delicious and not bad? Wash the eggs in 20 minutes and dry them. Be careful, be sure to dry them!
Soak in white wine for 20 seconds or 30 seconds.
Then roll a layer of salt.
Wrap it with plastic wrap so that the salt won't fall off when it dries.
The wrapped eggs are put in a big fresh-keeping bag and exposed to the sun all afternoon. It is said that this is the key to oil production. Before I pickled eggs, I specially checked the weather forecast, found a super sunny weather to cook, exposed to the sun for an afternoon, and then put it in the shade for 30 days.
After 30 days, pull out the plastic wrap, rinse the salt particles and cook them in water when eating. After boiling, boil for 10 minute. If you feel salty, soak the eggs in water for a few days and then take them out to cook.
Question 5: Home-cooked methods of salted eggs Core tip: There are many ways to pickle salted eggs, a home-cooked convenience dish. Various curing methods, such as raw curing, cooked curing, mud curing, dry curing and paper curing, have their own advantages and disadvantages. This time, the dry pickling method was adopted, and the liquor was mixed with salt, with a cycle of about one month. Salted eggs are preserved foods. Although delicious, it is not as good as fresh eggs in terms of nutritional value, but it can be eaten occasionally. When salted, especially oily egg yolk, it is very delicious. Salted eggs are home-cooked recipes, and the main raw material is eggs; Process pickling, simple production. Ingredients of salted eggs: ingredients of salted eggs: white wine and plastic wrap. Salted egg seasoning: Salted egg pickling method: 1. Choose eggs, clean them without cracks, and dry them. 3. Pour some high-alcohol liquor into the bowl, preferably above 50-60 degrees (direct election is not expensive), which is convenient for salt infiltration and reduces the influence of water (too much water will have a musty taste). Soak the eggs in China white wine to make them even. 4, put salt in the bowl, turn the wet eggs in the salt for a few laps, and evenly sprinkle a layer of salt powder. 5. Wrap it in plastic wrap and find a plastic wrap box to sort it out in turn. 6, write the date, so as not to forget the time, don't have too many eggs, add salt when eating. The lid of the crisper is sealed in a ventilated and cool place, and the middle is opened. 7. After15 days, the cooked salted egg yolk began to change. After 8 or 20 days, there is oil in the salted egg yolk, not too much, and the egg white is not too salty to eat. After 9 or 30 days, the yolk is oily. Eat quickly, eat quickly. It is best to cook it, so that there will be no reaction. [NextPage] Tips: The advantages of dry-cured liquor with refined salt are clean, simple and not too salty, and it can also be made in batches by writing the date. Of course, I still eat it occasionally. Eat healthy: 1. The nutritional value of salted eggs is lower than that of eggs, because some nutritional components of salted eggs are lost and transformed during castration. 2, often eating salted eggs or preserved eggs is not good for the body, eat up to 2 eggs a day, eat too much is not good for the body, digestion does not move. Food taboo: 1, eggs are very similar to rabbit meat. Rabbit meat tastes sweet, sour and cold, while eggs taste sweet and slightly cold. Both of them have some bioactive substances. If fried together, it is easy to produce gastrointestinal substances and cause diarrhea, so it is not suitable to eat together. 2. Eggs and raw onions, garlic, onions and garlic are all spicy products. Onions and garlic have a special smell, because they contain volatile substances, which are * * * and can dilate local blood vessels, so they are hot. Eggs are sweet and slightly cold, and have the effect of nourishing yin and calming the nerves. Onions, garlic and eggs are incompatible in taste and function. 3. Eggs and soybean milk taste similar to soybean milk, containing protein, fat, carbohydrates, vitamins (B 1, B2, PP) and minerals (potassium, sodium, calcium, phosphorus, iron, etc.). ), saponins, trypsin, etc. When these ingredients meet some bioactive substances in eggs, they will react, such as ovalbumin in egg white. 4. Eggs and sweet potatoes are indigestible foods. Eating them together is even more difficult to digest, which will cause great pressure on the stomach, leading to gastrointestinal diseases, especially abdominal pain. Eating eggs and monosodium glutamate together will cause excessive intake of glutamic acid, which is not good for digestion and nervous system. 6. Eggs and beans are similar. Mucin in eggs is easy to combine with trypsin in soybeans, producing a substance that the human body cannot absorb, which greatly reduces the absorption of nutrients by the human body.
Question 6: How to preserve salted eggs so as not to be too salty and fragrant? Baidu search, how to pickle salted eggs? A search found that water and salt are proportional!
Question 7: How to pickle salted duck eggs is delicious. The pickling method of salted duck eggs is very particular. Pickled properly, it is more delicious. Here are four simple pickling methods and detailed steps to teach you how to make salted duck eggs at home. Not much to say, let's start making.
First, select some fresh duck eggs, remove the scattered yellow eggs and cracked eggs, then wash the duck eggs, dry them with a clean towel and dry them. Then scrub and disinfect each duck egg with gauze or cotton balls dipped in 60-degree white wine. (Pickled eggs with white wine do not need this step).
1. Preserved eggs with white wine: 60% white wine 1 kg and refined salt 1 kg for every 5 kg of duck eggs. Put the wine in a small bowl and the salt in a small plate. Dip the duck eggs in white wine, then roll them with refined salt and put them in a container (porcelain jar, glass bottle, plastic fresh-keeping box, etc. ). If there is no container, use 6-8 fresh-keeping boxes for each bag, then seal it and put it in a dry, cool and ventilated place for about 30 days. Glass bottles, plastic fresh-keeping boxes and fresh-keeping bags should be put in cartons or covered with black plastic bags to avoid light.
2. Pickling of spicy and salty eggs: take thick spicy sauce and white wine, mix them evenly according to the ratio of 8: 2, put the duck eggs one by one, dip them evenly, and then roll them into refined salt. Then put them into porcelain jars one by one and seal them tightly. Marinate for 60-70 days. This salted duck egg is spicy and red, full of wine, slightly spicy in salt and delicious.
3. Salting of spiced salted duck eggs: 50 duck eggs, take 30g pepper, 60g cinnamon, 35g fennel, 750g ginger and refined salt, and boil them with the same amount of water for 20min. The amount of water and salt depends on the number of duck eggs, and the salt should be saturated. After completely cooling, pour into a jar (preferably just submerged fresh eggs), soak the washed duck eggs one by one, and then add appropriate amount of yellow wine and white wine (50 duck eggs100g wine, and add wine to get more oil. ), seal the jar mouth and cook it after 30-40 days. This method is simple and quick, the duck eggs are rich in flavor, the egg butter is moist and slightly salty, and it tastes delicious.
4. Curing with straw ash: burning dry straw into ash and grinding. Appropriate amount of rice soup (add more water when cooking porridge, and skim the rice soup when it is thick). Dip duck eggs in rice soup, roll them in refined salt (only the big head with light taste is stained with salt), then roll them in grass ash, put the small head vertically in a porcelain jar, spray a little white wine and seal the jar mouth. Can be eaten after 40-50 days. The yolk of this salted duck egg is orange-red, refreshing and delicious, not too salty. This is an original method of Leng Yue. When my son was a child, I pickled duck eggs and eggs in this way every year, but it has been useless for many years now.
Salty salted duck: the yolk is red and tender, oily and shiny, the protein is like jade, the flavor is delicious, crisp and refreshing, and the nutrition is rich. Eating salted duck eggs often can stimulate appetite and moisturize the skin.
Duck eggs smell heavier than eggs and are not suitable for eating like eggs. However, it is delicious and nutritious after pickling. The best season for salting salted eggs is around Tomb-Sweeping Day.
Finally, if the salty taste is just right after 30 days, and the situation of turning over sand and flowing oil is also good, it should be washed with clear water immediately, dried and stored in the refrigerator, so that the salted duck eggs eaten in summer are all the same taste and will not be very salty.
nutritive value
1, duck eggs contain protein, phospholipids, vitamin A, vitamin B2, vitamin B 1, vitamin D, calcium, potassium, iron, phosphorus and other nutrients;
2. The protein content of duck eggs is the same as that of eggs, which has the function of strengthening the body;
3. The total amount of various minerals in duck eggs is much more than that in eggs, especially salted duck eggs are rich in iron and calcium urgently needed by human body, which is beneficial to bone development and can prevent anemia;
4. Duck eggs contain more vitamin B2, which is one of the ideal foods to supplement B vitamins.
Question 8: How to make salted eggs? How to make them more oily and delicious? 30 minutes ago, it took more than a month for the salted eggs at home to get oily. I just learned a new method, which is very simple. It only takes half a month to eat delicious salted eggs.
1. Prepare salt and spirit Erguotou wine.
2. Put the eggs in the wine and soak them in the wine.
3. Put the eggs wrapped in wine into the salt and roll them to make them all wrapped in salt.
4. Put the salted eggs into a fresh-keeping bag and tie them tightly, being careful not to leak.
5. Store in a warm place for 15 days.
Question 9: How to pickle salted eggs? There are many ways to marinate eggs, and one I often use is the method of marinating spiced salted eggs.
I'm generally not very strict about materials: take a pinch of pepper, two or three star anises, two pieces of cinnamon, cut a few pieces of ginger, and sometimes put a few fragrant leaves on it, then put it in water, boil it with low fire for more than ten minutes, and finally stir it with a spoon while adding salt until it is almost saturated. You can also taste a little with chopsticks. It feels a little salty and bitter, and then turn off the fire and let it cool.
Wash and dry the eggs, find a clean container to put them in, then pour the cold salt water into it and cover it.
Note: salt water must be cooled, otherwise some eggs will crack, so don't eat water. Eggs must be dry, otherwise they will go bad easily, and so will containers for eggs, which must be clean and dry. It will be better if you pour some eggs marinated in white wine into the salt water. You'd better eat the bottom first when you eat. I think the bottom is salty.
1. Salted eggs, when salted, first dissolve the salt in boiling water, and take the saturated state as the degree (that is, the salt water is a little salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious.
2. Soak the eggs in white wine. When pickling, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left for about 30 days. This method is the simplest.
3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious.
4. Marinate in plant ash. Add plant ash and salt, and dip the eggshells in water (most of them are preserved in this way).
5. Braised rice soup, with rice soup or boiled rice noodles and Tonga yellow mud or red mud, add salt (the amount of salt is disproportionate, add it according to your own requirements). It is said that this salted egg yolk is the most oily.
In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and inject air into the pot. Then remove the pump, cover the high-pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform.
Question 10: How to eat salted eggs well? How to eat French salted eggs?
1. Wash the eggs, dry them, and soak them in Chinese liquor for 30 minutes, so that the eggs are evenly coated with Chinese liquor.
2. Prepare a clean bowl without water, put salt in the bowl, and roll the eggs dipped in white wine in the salt to ensure that the eggs are evenly coated with salt.
3. Wrap the eggs in plastic wrap with salt, put them in a fresh-keeping box and put them in a cool and ventilated place.
About 4.20 days, take out the eggs, open the plastic wrap, wash off the salt, and put them in water to cook for 10 minute.