According to experience, 10g salt is relatively standard for an egg, and it is already seven or eight in terms of the size of an egg now. Generally speaking, a catty of salted eggs needs less than half a catty of salt. The more salt there is, the more salty it will be relative to the taste. The curing time will be relatively short. It is estimated that 10 kilograms should be 700 grams.

Proportion of salt for salted eggs

The amount of salt used for salted eggs varies with regions and customs. When using high concentration salt solution, the osmotic pressure is large, the water loss is fast, and the taste is too salty but not fresh; When the salt content is less than 7%, the anti-corrosion ability is poor, and the soaking time is prolonged, the maturity is delayed, and the nutritional value is reduced. In short, too much salt will hinder the flavor of the finished product, and too little salt will not achieve the purpose of preservation. According to the weight of eggs, the amount of salt used is generally around 10%, which can be adjusted according to local habits.

Method of pickling eggs

1, salted egg

When curing, salt should be dissolved in boiling water to reach saturation (that is, 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. Pickled eggs with white wine

When pickling, wash and dry the eggs one by one and soak them in Chinese liquor, then roll them with refined salt and put them in a container for about 30 days. This method is the simplest.

3. Spiced eggs

Take a proper amount of pepper, aniseed, garlic seed, 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.

Step 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, rice soup pickling

Add yellow mud or red mud to the soup made of rice soup or boiled rice noodles, and add 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.

Specific steps of pickling eggs

Ingredients: egg 100, water 10 kg, 3 kg of crude salt, anise pepper, sugar, ginger slices and 50 g of white wine.

Process:

1. Wash and dry fresh eggs and put them in a jar. {Don't put it in the sun}

2. Boil enough water, salt, pepper, star anise, sugar and ginger in water, stir from time to time, and add white wine after boiling.

3. Filter the water with gauze and pour it into the cylinder. It is advisable to use a jar without egg noodles. After being stored for about 20 days, it is basically cured.

Note: Putting white wine and sugar is the key to get more oil from salted eggs, which can accelerate the solidification of protein and squeeze out the oil from egg yolk.