Pickled eggs

Ingredients: eggs, white vinegar, salt, a high degree of white wine.

Practice:

1, first of all, to prepare the right amount of eggs, can be appropriate to pickle some more, you can slowly eat later, choose the eggs must choose complete without cracks in the eggs, which is conducive to the preservation of non-perishable.

2, the preparation of the eggs are put into a large container filled with water, pour a small bowl of white vinegar, white vinegar can be cleaned eggshells, and can also give it sterilization, soak not down the dirty things gently scrub clean with your hands, do not shake back and forth, otherwise shaking loose yolks and whites of the words, the salted eggs will be greatly discounted in texture.

3, put the rubbing clean eggs in the water to soak for about 12 minutes, which can give the eggshell sterilization. After the time is up, take the eggs out one by one and wipe all the water on the top of the shell with a paper towel, the eggshell can not stick with raw water, otherwise it will be easy to deteriorate.

4, next we prepare a bowl of salt and a bowl of high degree of white wine, and then prepare a roll of plastic wrap, dry eggs first into the white wine rolled, fully wrapped in a layer of white wine, which can be sterilized, preserved for a longer period of time, but also make the taste of salted eggs to become more tasty, faster out of the oil.

5, wrapped in white wine after the eggs, and then put into the salt inside a layer of salt evenly wrapped, try to wrap the eggshell all over, leaving no gaps, and then take a small piece of plastic wrap to wrap the eggs.

6, all the eggs are wrapped up, can be put into a sealed bag, can also be put into a waterless oil-free sealed jar, pickling about 40 days, the eggs are not only flavored, but also out of the oil, every ten days to take the eggs out of the sun, so that the eggs can make the better outflow of oil, but also to make them not easy to deteriorate, so that the operation, the eggs will eat more! flavorful.

Pickled eggs out of the oil important two steps is, first to the eggs wrapped in a layer of white wine, not only to give it sterilization, but also to make it save a little longer, and finally can make the eggs out of the oil faster, the flavor will be more fragrant. There is an important step is the process of pickling, every ten days to take the eggs out of the sun, this step is also a key step to promote the eggs quickly out of the oil, so these two steps we do not want to omit Oh, or pickled eggs will not be the yolk of the oil!