Pickled 10 pounds of eggs put 2 pounds of salt.

Pickled eggs, also known as salted eggs, is a countryside people very much like to eat simple food cuisine, generally pickled a week to eat, the yolk of the golden, but also sand flow of oil, salty, aftertaste. The process is very simple, as long as you master the proportion of water and salt, pickled eggs that are all golden oil, salty and savory.

Pour 10 pounds of water into the pot, add 2 pounds of salt, pickled eggs are best to use the concentration of 20% of the brine (i.e., the ratio of salt and water 1:5), so that the salinity of the pickled eggs out of the just good, but also out of the oil. At the same time, it should be noted that the concentration of salt should not be less than 10%, the eggs do not agree to become salty, too much salt, the eggs are not yet out of the oil, it is already very salty.

Pickled eggs notes

1, clean the eggs when attention needs to be cleaned with cool water, this step is very important, don't forget, because if you use raw water to clean the eggs are very easy to deteriorate, not good for preservation, the eggs cleaned up after a lot of people will be put directly into the salt for pickling, in fact, this is not right, we have to need to put the salt in the eggs to make sure that the egg is not salty. Not right, we have to need to dry the water on the surface of the egg, dry and then pickled eggs, will be preserved for a longer period of time.

2, in the pickled eggs when we use all the containers are best to use no water and no oil, so that pickled eggs out of the preservation of time will be longer, pickled eggs used in the white wine must be used to more than 50 degrees of high white wine, so that the effect of the oil will be the best.

3, do salted eggs, be sure to use the fresher eggs, if you put a longer egg do not use, and check the surface of the egg has no cracks.