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Eggs are rich in nutrients and can be eaten in many ways, such as: boiled eggs, scrambled eggs, fried eggs, and today we are going to talk about pickled eggs. Everyone has eaten pickled eggs. It tastes very fragrant, especially the yolk of the pickled eggs, which is fragrant and oily. But not everyone can soak eggs well. Some people's drowned eggs are delicious and oily, while some people's eggs are only salty and taste bad but not oily. If they are not soaked well, they will smell bad. This makes them particularly troubled. In fact, there are certain methods and tips to make pickled eggs both oily and delicious. Today I will show you this knowledge.

Method 1

1. Wash the prepared eggs with clean water in advance, place them in a cool place, and dry the moisture on the surface (do not dry them in the sun). Put it into the jar.

2. Then put an appropriate amount of ginger, star anise, and Sichuan peppercorns in the pot and boil them in the water at a ratio of four kilograms of water for every fifty eggs. After cooking, add one kilogram of coarse salt, a little sugar and 50 grams of white wine. After all the salt has dissolved, turn off the heat and let it cool down naturally.

3. After the brine is completely cooled, pour it into a jar with fresh eggs, so that the egg noodles are not covered, then add the prepared white wine and mix thoroughly, seal the mouth of the jar, and marinate for 40 After a few days, take it out and cook it. At this time, the salted eggs have the right texture and are especially delicious.

Among them: adding white wine is the key to producing more oil in salted eggs, so don’t forget it. Because white wine can accelerate the coagulation of the protein in the egg, causing the oil in the egg yolk to be squeezed out.

Method 2

1. Wash the eggs before pickling. Mix 2 and a half pounds of eggs with one pound of salt. The amount of water should be enough to immerse all the eggs. You also need a little white wine (it can make the eggs produce oil. If there is no white wine, it will be very salty to produce oil. Add white wine to produce oil. Very easy) remove the water, then put an appropriate amount of table salt in a clean bowl and an appropriate amount of white wine in another bowl.

2. Soak the eggs after removing the moisture for 30 seconds in white wine. After taking them out, roll them in edible salt. Wait until the surface is full for 15 years, then take them out and wrap them in plastic wrap. Okay, finally put the peeled eggs in the sun, expose them to the sun for 2 to 3 days, collect them, put them in a cool place, continue to marinate for 30 days, then take out the eggs and cook them, and the yolks will come out. oil, the taste will be particularly good.

Method 4

Choose 50 high-quality eggs, wipe them clean with a cloth, and put them into the jar (be careful not to soak them in cold water, otherwise the pickled salted egg hearts will easily turn black) . In addition, take 10 chives and tie them into knots, 4 slices of ginger, and 25 grams of Sichuan peppercorns. Put them together in a pot, add 4 kilograms of water, and cook for a while. After the aroma comes out, add 1 kilogram of salt and continue to boil. When it is cooled to warm water (about 30°C), add 50 grams of good white wine, 25 grams of white sugar, and an appropriate amount of MSG. Cool and serve as the pickling water. Then pour the water into the jar filled with eggs and gently press it with a bamboo strip to prevent the eggs from floating. Finally, tie the mouth of the altar tightly with a plastic bag, seal it and store it indoors. It can be eaten after 30 days. The salted eggs pickled in this way are moderately salty, rich in oil, tasty, and of good quality. Method 5

Ingredients: 100 eggs, 10 pounds of water, 3 pounds of coarse salt, star anise, pepper, white sugar, ginger slices, white wine, 50 grams

Process:

1. Wash the fresh eggs, dry them and put them in the jar. {Do not leave it in the sun}

2. Put enough water, salt, pepper, star anise, sugar and ginger slices into the water and boil, stir occasionally, boil and let cool and add white wine.

3. Use gauze to filter the water and pour it into the jar. It is better to cover the egg noodles. Cover the jar and seal it. Store it for about 20 days and it will be basically marinated and cooked.

Note: Adding white wine and sugar is the key to producing more oil in salted eggs. It can accelerate the coagulation of protein and squeeze out the oil in the egg yolk. Tips:

1. Pickle salted eggs with native eggs to produce the most oil

The reason why salted eggs produce oil is because the egg yolk itself contains fat, and the pickling process only The fat in the egg yolk is forced out. The oil content in free-range eggs is significantly higher than that of foreign eggs, so only by marinating with free-range eggs can more oil be produced.

2. Adding white wine or rice wine can quickly produce oil

When pickling salted eggs, you can add an appropriate amount of white wine or rice wine. The amount of wine does not need to be too much, but they can The key to making salted eggs produce oil quickly is because white wine and rice wine can accelerate the coagulation of protein, thereby squeezing out the oil from the egg yolk faster.

White wine or rice wine can also help the penetration of salt, which greatly shortens the pickling time. The pickling process can be completed in about 10 days.

3. Exposure to the sun is also the key to producing oil from salted eggs

After the salted eggs are marinated, you need to expose the salted eggs to the sun for half a day. This is also the key to making the salted eggs more oily. The key step to produce more oil from eggs.

It’s not clear exactly what effect exposure to the sun can have, but salted eggs that have been exposed to the sun can indeed produce more oil. It may be that some of the water in the eggs is removed by the sun, and at the same time, the temperature is used to make the yolks contain more oil. More grease comes out. This should be the same reason why our skin produces a lot of oil when we are exposed to the sun.

If you do all the above three key points, you are guaranteed to be able to easily pickle delicious and oily salted eggs.