Material selection:
Pickled eggs need to be fresh and undamaged, which can ensure that the pickled eggs taste good and are undamaged. The choice of pickling materials is also very important. Traditional pickling materials include salt, pepper, star anise, cinnamon and other spices. You can also add other spices according to your own preferences, such as pepper and fragrant leaves.
Cleaning treatment:
Clean fresh earth eggs and soak them in clear water for about 30 minutes to remove dirt and bacteria on the surface. After soaking, take out the eggs and drain the water to prepare for the subsequent pickling.
Preparation of brine:
The preparation of brine is the key to curing local eggs, and the concentration of brine directly affects the saltiness and flavor of eggs. Usually, 500 ml of clean water is needed for every 500 g of earth eggs, and 50 g of salt, 10 g of pepper, 5 g of star anise, 5 g of cinnamon and other spices are added. Boil the brine and stir it evenly until the brine is cooled to room temperature.
Pickling process:
Put the processed earth eggs into a clean and waterless container, and pour in the cooled brine to ensure that the brine does not pass the eggs at all. Cover the container and keep it sealed. The temperature and time of curing will affect the taste and flavor of eggs. Under normal circumstances, it can be cured at room temperature for 3-7 days.
Flip eggs:
In the process of pickling, it is necessary to turn the eggs once a day to ensure that the eggs are evenly tasted. When turning, be careful not to cut the egg shell, so as to avoid brine infiltrating into the egg.
Eat out of the jar:
After the curing time is over, take out the eggs, drain the brine, and rinse with clear water to eat. Salted earth eggs can be eaten directly, or cooked by frying, boiling and stewing, with unique flavor and endless aftertaste.
Intimate tips:
When pickling earth eggs, you can adjust the concentration of brine and the types of spices according to your own taste.
Salted earth eggs can be stored in cold storage for about 2 months, which is convenient and fast.
If there are a large number of eggs in the brine, they can be taken out and eaten in batches, and the uneaten eggs will continue to be marinated in the brine, with the same flavor.
Salts in brine will penetrate into the eggs when they are preserved, so the preserved eggs will be more salty than fresh eggs, and can be adjusted according to their own tastes when they are eaten.