Pickling method 1

1, usually when pickling goose eggs, you can prepare 30 grams of goose eggs, edible salt 1 kg, and appropriate amount of water, and then prepare a clean jar.

2. Wash the prepared fresh goose eggs with clear water and dry them. Put the cup on the surface of the water in a clean jar, put the prepared water in a pot, and cook the edible salt together in the pot. After all the edible salt is melted, turn off the fire and cool down and pour it directly into the tank, so that the salt water will not completely pass through the goose eggs. Seal the jar mouth, and the goose eggs inside will be marinated in about a month.

3. When curing goose eggs, you can also add a proper amount of pepper and aniseed when cooking salt water, which will make the cured goose eggs rich in aroma and taste particularly good.

Pickling method 2

1. When pickling goose eggs, you can also use high-alcohol liquor at home. Fresh goose eggs, high-alcohol liquor and edible salt need to be prepared when curing.

2. After cleaning the goose eggs, dry the water on the surface, then pour the prepared white wine into a clean basin, soak it in high-alcohol liquor for 30 seconds, take it out and roll it in edible salt for a week to make its surface covered with edible salt, and then wrap it with plastic wrap.

3. Put the wrapped goose eggs on a plate, expose them to the sun for a noon, and then move them to a cool and ventilated environment for pickling for 40 to 50 days. At this time, remove the plastic wrap and edible salt and cook in a pot. It tastes just right, and the egg butter is particularly attractive.