Salted egg, commonly known as salted egg, is a simple food that people in urban and rural areas love to eat, but its pickling method is very particular, and its flavor is better if it is pickled properly.

First of all, the farmer salted eggs

Ingredients: egg 10 salt 220g water 550ml pepper, cinnamon, star anise and white wine.

Production method:

1. Make saturated brine first: take a clean pot, add salt, water and spices, boil it and let it cool for later use.

2. Soak the eggs evenly in the white wine, and then put them in the bottle.

3. Pour cold saturated salt water into the bottle containing eggs and fill it completely.

4. Seal the bottle and indicate the production time.

After waiting for 38 days, the salted egg will be ready. Open the bottle, take out an egg and cook it in the pot until the yolk shines.

Secondly, salted eggs pickled with earth eggs produce the most oil.

The reason why salted eggs produce oil is because the yolk itself contains fat, and the pickling process just squeezes out the oil in the yolk. The oil content of earth eggs is obviously higher than that of foreign eggs, so only by pickling them can more oil be produced.

Third, adding white wine or yellow wine can quickly produce oil.

When pickling salted eggs, you can add a proper amount of white wine or yellow wine. The amount of wine does not need to be too much, but they are the key to make salted eggs oil quickly, because white wine and yellow wine can accelerate the solidification of protein, thus squeezing oil out of egg yolk faster. At the same time, white wine or yellow wine can also help salt infiltration, thus greatly shortening the curing time, and the curing process can be completed in about 10 day.

Fourth, exposure is also the key to salted eggs.

After salted eggs are cured, they need to be exposed to the sun for half a day, which is also a key step to make salted eggs produce more oil. At present, it is not clear what role exposure can play, but salted eggs exposed to the sun can indeed produce more oil, which may be that some water in the eggs is dried by the sun, and at the same time, the temperature is used to let more oil in the yolk escape. This should be the same as when we are in the sun. Our skin will produce a lot of oil.

If you do the above three key points, you can easily pickle oily and delicious salted eggs.

Five, spiced salted eggs

Ingredients: raw egg 10 star anise, cinnamon, pepper, fragrant leaves, fennel and white wine.

Necessary utensils: bottles, cans, jars, ceramics, glass, mud and containers that can hold the eggs you want to pickle can be used. Wash and dry for later use.

1. Add water to the pot (the amount of water should not exceed the eggs in the container). After boiling, add star anise, cinnamon, pepper, geranium and fennel and cook for 20 minutes.

2. Add salt to the water and dissolve it slowly until the salt water is saturated. Turn off the fire and cool, then pour into the container. Wash and dry raw eggs, and then gently put them into a container filled with water. Drop a dozen drops of white wine (for sterilization) before covering the lid. After pouring the good wine, cover the lid tightly (pay attention to the tightness).

If you don't want to eat too salty, you can eat it in about 20 days. If you like salty and oily, it will take about 30 to 40 days. After pickling, you can take it out and cook it (by the way, you can use it next time, and cook it before using it). This kind of egg is rich in flavor and slightly salty and delicious.

Six, the pressure cooker quickly pickled eggs

Ingredients: egg 65438+ salt 220g, water 550g.

Production method:

1. First, prepare saturated salt solution with cold boiled water and salt. Put the undamaged fresh eggs into the pressure cooker, and pour saturated salt solution to immerse them in the eggs. The volume of eggs and salt solution shall not exceed three-quarters of the total capacity of the pressure cooker.

2. Then install the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump, connect its air duct to the air outlet of the high-pressure pot cover, and inject air into the pot. Then remove the pump, cover the high pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs.

3. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so they are cured quickly in a short time, and the salted duck eggs are more uniform.

Seven, digression: making farm eggs

Ingredients: egg 10, soy sauce 10 ml (half soy sauce), 30g sugar, salt for cinnamon and fragrant leaves10g.

1. Boil the egg half-cooked, the egg white will solidify, because it saves fire, and then peel off the egg skin.

2, put a little water in the pot, add sugar and stir-fry the color (even if it is not fried well), just open the saccharification.

3, marinated eggs: stir-fry the sugar color, add the eggs, let the eggs be wrapped in sugar, then add soy sauce, water, cinnamon, fragrant leaves, and cook for ten minutes. Don't put salt in soy sauce, because there is salt in it.

4, juice collection: after the taste, open the fire, collect the juice, so that the marinade does not pass the whole egg, and the farmer's egg is ready. Delicious marinated eggs are ready and can be eaten in the refrigerator for three days.