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Next month is the Dragon Boat Festival. As a traditional Chinese festival, each place has different customs. But every Dragon Boat Festival, drinking rice wine, eating cigarette bombs and rice dumplings are the same. So now a large number of merchants have begun to stock salt eggs, rice dumplings and other ingredients. In fact, home-cooked pickled eggs are a relatively common food. It is not troublesome to make and the ingredients are convenient, so it has always been popular. However, pickled eggs are also an ingredient in many of our recipes, such as golden sand corn and other specialties. Since every family eats it during the Dragon Boat Festival, why don’t we learn how to make it early and make some safe food for our families?

Pickled eggs are a very unique food, but they are not only eaten during the Dragon Boat Festival. My family always has it on hand because everyone in the family prefers to eat golden sand corn. It can also be used directly as a side dish for rice porridge when you are lazy. Pickled eggs taste evenly thick, smooth inside, fragrant and delicious. They are a must-have home-cooked food. Today Chu Bo Yi will share the specific method of making pickled eggs. Homemade pickled eggs

Ingredients: eggs

Accessories: white wine, salt

How to make pickled eggs:

1. Wash the fresh free-range eggs or purchased free-range eggs with clean water, and then dry them under the sun to control the moisture or wipe off the external moisture with a rag.

2. Put the dried eggs into the white wine and roll them thoroughly, soaking the entire surface. This can both sterilize and remove the oil from the eggs (the white wine must be above 65 degrees at best). good).

3. Pour the salt into a bowl or a suitable container (preferably a larger container). This will make it easier for us to evenly coat the surface of the eggs with salt.

4. Put the salt-coated eggs into a sealed bag or jar and keep them tightly sealed.

5. It can be eaten after being sealed and stored for about 20 days (if you don’t want it to be too salty, it can be eaten after being sealed for about 15 days).

As soon as the sealing time is up, you can enjoy delicious homemade pickled eggs. After I share this, I believe everyone will be able to make pickled eggs! There aren’t many steps and the materials are easy to get, so it’s easy to get started.

Cooking instrument reminder:

1. It is best to use farm eggs for pickling, because the oil content of local eggs is higher than that of feed eggs, so it is easy to pickle oil and the eggs are delicate. Some;

2. Using high-concentration white wine can quickly make eggs produce oil and kill bacteria on the surface of eggs;

3. If the pickled eggs have less oil, We can also improve the taste by exposing it to the sun to produce oil.

Are you full of appetite after seeing this? I believe you will also like this delicious dish, go and try it now! Guaranteed to whet your appetite and double your food intake.

Which is better, salt eggs or duck eggs?

Everyone knows that there are many ways to eat eggs, and they are most commonly used in life. Because eggs are delicious when fried, and egg soup is also very delicious. However, duck eggs are not suitable for frying or making soup. They have a fishy smell, and boiling poached eggs directly is not as delicious as eggs. So many salted eggs on the market are pickled with duck eggs. For comparison, use a salted duck egg and a salted egg to compare. The yolk of a salted duck egg is very oily, while a salted egg is not so oily. The egg tastes more delicate, while the duck egg tastes thicker.

When is the best time to pickle pickled eggs?

But pickled eggs or pickled duck eggs are best when the weather is warm. Moreover, fresh eggs are not easy to preserve at this time, so people choose to preserve them after pickling. Therefore, around the Dragon Boat Festival has become the best time to make salt eggs.

What are the types of salt eggs?

According to the method of pickling eggs, they are divided into: pickled eggs in salt water, pickled eggs soaked in white wine, spiced eggs, pickled eggs in plant ash, pickled eggs in rice soup, etc.

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