Salted eggs, also known as salted eggs, are the favorite food for people in urban and rural areas.

There are 2 photos of salted eggs, but their pickling methods are very particular, and they have a better flavor.

how to pickle salted eggs in this paragraph

1. Method of pickling eggs with yellow sand

Prepare 5g of yellow sand, 1g of refined salt, 5g of essential oil and appropriate amount of water. When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into paste. Then, put the washed and dried fresh eggs into sticky mud one by one, take them out after the eggs are evenly stuck with sediment, put them into food bags or other containers, and take them out after 3 weeks to wash off the sediment and cook. If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added.

2. salting with saturated salt solution

the amount of water and salt depends on the number of eggs. When salting, salt is dissolved in boiling water to reach saturation (concentration is about 2%). After the salt water cools, pour it into the jar, put the washed and dried eggs into the salt water one by one, seal the jar mouth and place it in a ventilated place. After about 25 days, you can open the jar and take eggs for cooking. Salted eggs cured by this method have a lot of oil in the yolk and a particularly fragrant taste.

photos of how to eat salted eggs (13 photos) 3. Method of curing batter

Take a proper amount of flour, mix it with hot water, add a little spiced powder and white wine and mix well. Then wrap the washed and dried eggs in batter one by one, then roll a layer of salt, put them in the jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out for cooking after 25 days.

4. Liquor soaking method

Prepare materials according to 5 kg of eggs, 1 kg of 6-degree liquor and .5 kg of refined salt. When pickling, the dried eggs are dipped in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out for cooking in about 3 days.

5. Pickling of spicy salted eggs

Prepare a bowl of spicy sauce and refined salt, and several washed fresh eggs. When pickling, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the eggs one by one evenly in the spicy sauce, roll it in the refined salt again, and then gently put it into the porcelain jar. Sprinkle a little refined salt on the top and upper layers, cover it and tightly seal it with kraft paper, and place it in a cool and ventilated place for 3-4 days.

6. Pickling of spicy, salty and alcoholic eggs

Take thick spicy sauce and white wine, mix them evenly according to the ratio of 8:2, put the washed and dried eggs into a uniform roll dip one by one, then roll them in refined salt, then put them into a porcelain jar, tightly seal them and marinate them for 7-9 days. This kind of pickled egg is spicy red, full of wine, slightly spicy in salt and delicious.

7. Pickling spiced salted eggs

Take pepper, cinnamon, fennel, ginger and refined salt, boil them with the same amount of water for 2 minutes, pour them into a porcelain jar, soak the cleaned eggs, seal the jar, and cook them 4 days later. This kind of egg is rich in flavor and slightly salty and delicious.

please adopt if you are satisfied.