Salted eggs, also called pickled eggs, are a favorite food of urban and rural people, but the pickling method is very particular. If they are pickled properly, the flavor will be better.
1. Yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, and appropriate amount of water. When pickling, first pour the yellow sand into a basin, add refined salt, essential oil and water, stir it into a paste, then put the washed and dried fresh eggs into the mud one by one, take them out after the eggs are evenly coated with the sand, and put them in the mud. Put it into a food bag or other container and take it out after 3 weeks to wash off the sediment and cook it. If there is no yellow sand, other sand can be used instead. If the sand is not sticky, a small amount of clay can be added. 2. Pickling method with saturated salt water. The amount of water and salt used depends on the number of eggs. When pickling, first dissolve the salt in boiling water to reach saturation (concentration is about 20). After the salt water has cooled, pour it into the jar, put the washed and dried eggs into the salt water one by one, and add a little strong-flavored white wine. Seal the mouth of the jar and place it in a ventilated place. You can open the jar to take out eggs and cook them in about 25 days. The salted eggs pickled in this way have a lot of oil in the yolk and are particularly fragrant. Pickled eggs
3. Batter pickling method. Take an appropriate amount of flour, use hot water to make a paste, add a little five-spice powder and white wine and mix well. Then roll the washed and dried eggs into the batter one by one, then roll on a layer of salt, put them into the jar, and seal the mouth of the jar. The salt and batter are melted together, allowing the salt to penetrate into the eggs. They can be taken out and cooked after 25 days. Pickled eggs
4. White wine soaking method. Prepare ingredients for every 5 kilograms of eggs, 1 kilogram of 60-degree white wine, and 0.5 kilograms of refined salt. When dipping, first dip the dried eggs in white wine one by one, then roll in refined salt, put them in a container, seal them in a dry, cool, and ventilated place, and take them out for cooking in about 30 days. 5. Pickling of spicy salted eggs. Prepare a bowl of chili sauce and refined salt, and several washed fresh eggs. When marinating, wash the porcelain jar with clean water, scald it with boiling water and wipe it dry. Dip the eggs evenly in the chili sauce one by one, and then roll them in the refined salt. , then put it gently into a porcelain jar, sprinkle a little refined salt on the top layer, cover it and seal it tightly with kraft paper, place it in a cool and ventilated place, and you can open the jar for cooking after 30-40 days.
Marining method (9 photos) 6. Pickling of spicy salty wine-flavored eggs. Take thick chili sauce and white wine and mix them evenly in a ratio of 8:2. Put the washed and dried eggs one by one into a rolling bowl and dip them evenly. Then roll them in refined salt, then put them into a porcelain jar, seal tightly, and marinate. It will be ready in 70-90 days. This kind of pickled eggs is spicy red in color, full of wine aroma, salty and slightly spicy, and delicious. 7. Pickling of spiced salted eggs. Ingredients: raw eggs, star anise, cinnamon, pepper, bay leaves, cumin, white wine. Required utensils: bottles, jars, jars, jars, ceramics, glass, clay, any container that can hold the eggs you want to pickle. Wash and dry them and set aside. Homemade oil-pickled eggs
Method: Make water in a pot (the amount of water should cover the eggs in the container). After the water boils, add star anise, cinnamon, pepper, bay leaves, and fennel and simmer for 20 minute. Add salt to the water and slowly dissolve it until the salt water is saturated. Turn off the heat and let it cool and pour it into a container. Wash and dry the raw eggs or air-dry them and gently put them into a container with cooking water. Add a dozen drops of white wine (for sterilization) before closing the lid. After pouring the wine, close the lid tightly (be careful to seal it). If not If you are willing to eat something that is too salty, it can be eaten in about 20 days. If you like salty and oily food, it is estimated to take thirty or forty days. After marinating, take it out and cook it before eating (by the way, keep the water for next time It can also be used (just boil it before use). This kind of egg has a rich aroma, is slightly salty and delicious. [1] Salted eggs, also called pickled eggs, are a favorite food of urban and rural people, but the pickling method is very particular. If they are pickled properly, the flavor will be better.
1. Yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, and appropriate amount of water. When pickling, first pour the yellow sand into a basin, add refined salt, essential oil and water, stir it into a paste, then put the washed and dried fresh eggs into the mud one by one, take them out after the eggs are evenly coated with the sand, and put them in the mud. Put it into a food bag or other container and take it out after 3 weeks to wash off the sediment and cook it. If there is no yellow sand, other sand can be used instead. If the sand is not sticky, a small amount of clay can be added. 2. Pickling method with saturated salt water. The amount of water and salt used depends on the number of eggs.
When pickling, first dissolve the salt in boiling water to reach saturation (concentration is about 20). After the salt water has cooled, pour it into the jar, put the washed and dried eggs into the salt water one by one, and add a little strong-flavored white wine. Seal the mouth of the jar and place it in a ventilated place. You can open the jar to take out eggs and cook them in about 25 days. The salted eggs pickled in this way have a lot of oil in the yolk and are particularly fragrant. Pickled eggs
3. Batter pickling method. Take an appropriate amount of flour, use hot water to make a paste, add a little five-spice powder and white wine and mix well. Then roll the washed and dried eggs into the batter one by one, then roll on a layer of salt, put them into the jar, and seal the mouth of the jar. The salt and batter are melted together, allowing the salt to penetrate into the eggs. They can be taken out and cooked after 25 days. Pickled eggs
4. White wine soaking method. Prepare ingredients for every 5 kilograms of eggs, 1 kilogram of 60-degree white wine, and 0.5 kilograms of refined salt. When dipping, first dip the dried eggs in white wine one by one, then roll in refined salt, put them in a container, seal them in a dry, cool, and ventilated place, and take them out for cooking in about 30 days. 5. Pickling of spicy salted eggs. Prepare a bowl of chili sauce and refined salt, and several washed fresh eggs. When marinating, wash the porcelain jar with clean water, scald it with boiling water and wipe it dry. Dip the eggs evenly in the chili sauce one by one, and then roll them in the refined salt. , then put it gently into a porcelain jar, sprinkle a little refined salt on the top layer, cover it and seal it tightly with kraft paper, place it in a cool and ventilated place, and you can open the jar for cooking after 30-40 days.
Marining method (9 photos) 6. Pickling of spicy salty wine-flavored eggs. Take thick chili sauce and white wine and mix them evenly in a ratio of 8:2. Put the washed and dried eggs one by one into a rolling bowl and dip them evenly. Then roll them in refined salt, then put them into a porcelain jar, seal tightly, and marinate. It will be ready in 70-90 days. This kind of pickled eggs is spicy red in color, full of wine aroma, salty and slightly spicy, and delicious. 7. Pickling of spiced salted eggs. Ingredients: raw eggs, star anise, cinnamon, pepper, bay leaves, cumin, white wine. Required utensils: bottles, jars, jars, jars, ceramics, glass, clay, any container that can hold the eggs you want to pickle. Wash and dry them and set aside. Homemade oil-pickled eggs
Method: Make water in a pot (the amount of water should cover the eggs in the container). After the water boils, add star anise, cinnamon, pepper, bay leaves, and fennel and simmer for 20 minute. Add salt to the water and slowly dissolve it until the salt water is saturated. Turn off the heat and let it cool and pour it into a container. Wash and dry the raw eggs or air-dry them and gently put them into a container with cooking water. Add a dozen drops of white wine (for sterilization) before closing the lid. After pouring the wine, close the lid tightly (be careful to seal it). If not If you are willing to eat something that is too salty, it can be eaten in about 20 days. If you like salty and oily food, it is estimated to take thirty or forty days. After marinating, take it out and cook it before eating (by the way, keep the water for next time It can also be used (just boil it before use). This kind of egg has a rich aroma, is slightly salty and delicious. [1]