Pickled eggs a pound of eggs 100 grams of salt.

The ratio of salted water to salted eggs is 100ml of water and 40 grams of salt. On the Internet to see someone pickled eggs oily, very eye-catching, so try to do according to the recipe, but also really successful. Saturated brine is to add salt to the water, can not be dissolved, the egg into the brine is floating. Everyone pickled eggs before wiping the egg clean, with a high number of wine to give him a bath, meaning put the egg in a bowl filled with wine rolled down, and then picked up, placed in the salt roll, and so sticky salt and then wrapped in plastic wrap or bags, remember to wrap as much as possible when the salt evenly piled up around the egg. Put in the sun in the sun, the sun fierce point better. three hours at noon in April sun, after the sun in a tile jar to put a month, do not need to put in the refrigerator.

Seven ways to pickle salted eggs

1, brine pickled eggs:

Pickled salt first dissolved in boiling water to be saturated to the degree of (that is, brine is a little salty and bitter). To cool the brine, will be washed and dried eggs, one only into the brine, and in the brine poured into a small cup of white wine, seal the altar mouth, 30 days or so can be taken out of the altar to cook. This method of salted eggs, simple and quick, yolks out of oil, especially fragrant and delicious.

2, white wine dipping pickled eggs:

Dipping pickled eggs in white wine will be washed and dried one by one dip, and then rolled on the refined salt, into the container, about 30 days into. This method is the easiest.

3, five flavor eggs:

Take the appropriate amount of pepper, five spice anise, garlic, ginger, refined salt, and so on in the water to boil for 20 minutes, poured into the porcelain altar. Then the cleaned eggs into the bubble, seal the mouth of the altar, 40 days later that is. This pickled duck eggs, rich flavor, slightly salty and delicious.

4, grass ash pickling:

The grass ash and into the salt, water dipped in eggshells (sold on the market is more than this method of pickling)

5, rice soup pickling:

With rice soup or boiled rice noodles after the soup and into the yellow mud or red mud, and add salt (the amount of salt is not proportional to the amount of salts, according to their own requirements of salty, light to add), it is said that this pickled duck eggs, strong flavor, slightly salty and delicious. It is said that this kind of salted egg yolk produces the most oil. Salted eggs have naturally become one of the delicacies on the table, how to pickle salted eggs? How to make, out of oil, how to preserve, rotten eggs can eat? This series of production methods as well as questions, I believe that here you can find satisfactory answers.

6, pressure cooker to pickle:

As long as 3-4 hours can be pickled! Method is: first of all, with cold boiled water and salt prepared into a saturated salt solution, will be unbroken fresh eggs, into the pressure cooker, pour saturated salt solution, so that submerged eggs, eggs and salt solution accounted for no more than the volume of the total capacity of the pressure cooker three-fourths. Then the pressure cooker lid fitted with a rubber band, cover the pressure cooker, screw tight. Then take the pump will be connected to the air guide tube in the pressure cooker lid of the air outlet holes, to 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 fish out the eggs. As the eggs are immersed in saturated salt, under the action of air at high pressure, the salt solution quickly penetrates into the egg, so it is quickly pickled in a short period of time, and the pickled duck eggs are more evenly salted.

7, pickled salted eggs:

10 pounds of eggs, 2 pounds of salt, 1 two peppercorns, a little anise, cinnamon, fresh ginger, 1 two slices, eggs washed and cooled dry, to wipe, put the container, the rest of the ingredients put in a pot of water boiled and cooled, added to the container of the eggs, the water should be no more than the eggs, pickled for 50 days on the edible.