I saw someone’s pickled eggs on the Internet being oily, and I was jealous, so I tried making them according to the recipe, and it was really successful. You know, I marinated it for two months before, and the yolk still looked like a boiled egg. The secret is saturated salt water and white wine.
What is saturated brine?
Saturated brine means that if you add salt to the water, it will no longer dissolve. Eggs will float when placed in salt water.
I have gained experience after doing this once. The recipe of others is 100ml water and 60g salt. When I make this ratio, the salt is a bit large. I estimate that 40g salt is enough.
In order to post this recipe, I checked the concentration of saturated salt water online. Usually, 100 grams of water can dissolve about 36.5 grams at room temperature.
It is said that white wine is the key to increasing flavor and producing oil. If you are interested, you can try the difference between adding it and not adding it.
There is also a saying about eating salted eggs at the beginning of summer. This is something I just heard from Dou Qin. Yesterday, May 5th, was the Beginning of Summer, but that doesn’t mean it’s only eaten on this day. Salted eggs are an appetizer all summer long. I'll bring it to you quickly! (Collapse)
Ingredients
Main ingredients
Eggs
9 pieces
Salt
220g
Water
550ml
Accessories
Zanthoxylum bungeanum
2g
Cinnamon
1 piece
Aniseed
1 piece
White wine
1 tablespoon
Steps
1. Prepare the ingredients: 9 eggs, 220 grams of salt, 550ml of water, cinnamon, aniseed, pepper and wine.
2. Boil saturated salt water: Put salt, water and spices into a pot, bring to a boil and wait until cool.
3. Dip the eggs one by one in white wine and put them into the bottle.
4. Pour cool saturated salt water into the bottle and fill it completely.
5. Close the bottle, write a label, and indicate the production time and amount of materials.
6. Place the label on the bottle and wait for the results after 35 days.
7. On the 38th day, open the bottle, take out an egg, and cook it in the pot.
8. The most exciting moment has arrived, wow! A lot of oil came out!
Tips
1. This is my first time making it. The amount of ingredients on the label on the bottle is the amount used at that time. After a trial taste, I thought the salt content was a bit too high. I can make it according to the ratio of 100 ml of water and 40 grams of salt.
2． The bottle must be sealed and placed in a cool place.
3. It is said that adding white wine is the key to adding flavor and producing oil, as long as it covers the surface of the eggshell