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 in 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, and put the washed and dried eggs into the salt water one by one. Seal the mouth of the jar and place it in a ventilated place. The jar can be opened to take out eggs for cooking in about 25 days. The salted eggs pickled in this way have a lot of oil in the yolk and are particularly fragrant.
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.
4. Liquor 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.
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. Take peppercorns, cinnamon, fennel, ginger and refined salt, boil the same amount of water for 20 minutes, pour it into a porcelain jar, soak the washed eggs in it, seal the mouth of the jar tightly, and it can be cooked after 40 days. This egg has a strong aroma, is slightly salty and delicious.