Everyone likes to let the oil out of pickled salted eggs, because the more oil out, the more fragrant and delicious the salted eggs will be. Today I will summarize the ultimate secret to making salted eggs produce oil. Pickling eggs this way is definitely the best way to produce the most oil, and it will take about 10 days to make salted eggs produce oil.

1. Pickling salted eggs with native eggs produces the most oil

The reason why salted eggs produce oil is because the yolk itself contains fat. The pickling process only removes the fat from the yolk. The grease is forced out. The oil content in free-range eggs is significantly higher than that of foreign eggs, so only by marinating with free-range eggs can more oil be produced.

2. Adding white wine or rice wine can quickly produce oil

When pickling salted eggs, you can add an appropriate amount of white wine or rice wine. The amount of wine does not need to be too much, but they can The key to making salted eggs produce oil quickly is because white wine and rice wine can accelerate the coagulation of protein, thereby squeezing out the oil from the egg yolk faster.

White wine or rice wine can also help the penetration of salt, which greatly shortens the pickling time. The pickling process can be completed in about 10 days.

3. Exposure to the sun is also the key to producing oil from salted eggs

After the salted eggs are marinated, you need to expose the salted eggs to the sun for half a day. This is also the key to making the salted eggs more oily. The key step to produce more oil from eggs.

It’s not clear exactly what effect exposure to the sun can have, but salted eggs that have been exposed to the sun can indeed produce more oil. It may be that some of the water in the eggs is removed by the sun, and at the same time, the temperature is used to make the yolks contain more oil. More grease comes out. This should be the same reason why our skin produces a lot of oil when we are exposed to the sun.

If you do all the above three key points, you are guaranteed to be able to easily pickle delicious and oily salted eggs.

Additional instructions: Just store the salted eggs in the refrigerator after being dried.

A simple and easy method to produce oil from pickled eggs, I hope it can help you:

Method 1. Mix 2 and a half kilograms of eggs with a kilogram of salt, and enough water to submerge all the eggs. The eggs should be used, and a little white wine is needed (it can make the eggs produce oil. If there is no white wine, it will be very salty to produce oil. It is easy to produce oil with white wine). Method: 1. Wash and dry the container to avoid it being dirty. To prevent dirt from getting into the eggs, boil the water and add salt and stir until all the salt is dissolved. Cool and set aside. The water must be boiled, not raw water, otherwise it will easily produce odor. 2. Wipe the eggs clean, put them in the jar, and pour cold salt water into the container until they are completely submerged. Add 20ML white wine to the surface and cover tightly. It can be eaten after about 20 days.

Method 2. In spring, when eggs are harvested, it is really the best time to pickle salted eggs. The specific preparation method is: wash the fresh eggs, dry them (do not dry them in the sun), and put them in Inside the jar. Then put an appropriate amount of ginger, star anise, and Sichuan peppercorns in the pot and boil them in the water at a ratio of four kilograms of water for every fifty eggs. After cooking, add one kilogram of coarse salt, a little sugar and 50 grams of white wine. After the brine is completely cooled, pour it into a jar with fresh eggs, so that the egg noodles are not covered. Cover the jar, seal it, and store it for about twenty days before unsealing it for consumption.

Note: Adding white wine is the key to producing more oil in the salted eggs, so don’t forget it. Because white wine can accelerate the coagulation of the protein in the egg, causing the oil in the egg yolk to be squeezed out.

Method 3. The simplest solution is: wash with water, soak in white wine for a while, sprinkle with salt, seal in a plastic bag, and eat after 20 days.

Method 4: Select 50 high-quality eggs, wipe them clean with a cloth, and put them into the jar (be careful not to soak them in cold water, otherwise the pickled salted egg hearts will easily turn black). In addition, take 10 chives and tie them into knots, 4 slices of ginger, and 25 grams of Sichuan peppercorns. Put them together in a pot, add 4 kilograms of water, and cook for a while. After the aroma comes out, add 1 kilogram of salt and continue to boil. When it cools to warm water (about 30°C), add 50 grams of good white wine, 25 grams of white sugar, and an appropriate amount of MSG. Cool and serve as the pickling water. Then pour the water into the jar filled with eggs and gently press it with a bamboo strip to prevent the eggs from floating. Finally, tie the mouth of the altar tightly with a plastic bag, seal it and store it indoors. It can be eaten after 30 days. The salted eggs pickled in this way are moderately salty, rich in oil and delicious, and are of good quality.

5. Ingredients: 100 eggs, 10 kilograms of water, 3 kilograms of coarse salt, star anise, pepper, sugar, ginger slices, white wine, 50 grams. Process: 1. Wash the fresh eggs and dry them (do not put them in the sun), put In the jar, 2. Put enough water, salt, pepper, star anise, sugar, and ginger slices into the water and boil, stir occasionally, boil, let cool, and add white wine. 3. Filter the water with gauze and pour it into the jar. , it is advisable to cover the egg noodles, cover the jar and seal it, store it for about 20 days, then it will be basically marinated and cooked.

Note: Adding white wine and sugar is the key to producing more oil in salted eggs. It can accelerate the coagulation of protein and squeeze out the oil in the yolk.