Salt wine pickled eggs need to be sunny. Bursting into the sun is to make the cavity of the egg shell expand to allow the salt to penetrate as quickly as possible, and the yolks are more likely to be oily in the sunlight. The water condensation inside the container under sun exposure can also help the salt melt and seep in. Alcohol will stray to wherever it can burrow during evaporation, and if your bag or altar is closed well, the alcohol will burrow inside the egg, not only sterilizing it, but also reacting the egg's tissues, and the whites will tenderize.

Main Ingredients

Eggs a number of, salt a packet;

Methods/Steps

1, the eggs cleaned, put until dry on the surface of the water.

2, prepare a clean small pot or slightly larger bowl, does not contain water.

3, prepare the required wine, pour the wine into the prepared small pot.

4. Put the clean eggs into the small pot of wine to soak for 30 seconds.

5, in the salt on a flat plastic bag, the wine soaked eggs, rolled in the salt bar.

6, the plastic wrap pulled flat, the eggs rolled a circle of salt on the plastic wrap.

7. Place ten well-salted eggs rolled in salt on the plastic wrap and arrange them in rows.

8, arrange the rows of eggs wrapped in plastic wrap, is a packet of made of pickled eggs.

9, put the packaged eggs into a food bag, placed in the sun for half a day, in the shade for a month can be. (Eggs are made is fragrant out of oil eggs)

Note

Pickling with wine can be sterilized, can make the eggs will not be ruined and out of oil key