Salted eggs have been circulated among the people for many years and are the most popular delicacies on the table. Salted egg yolk is not only tender, smooth and delicate, but also slightly golden in oil. Can be used as a side dish, but also can make all kinds of cakes, which is memorable. How to pickle salted eggs?

Selection of raw materials:

Choose fresh eggs with even heads and smooth eggshells without cracks. Such eggs are not easy to break after salting and are not easy to deteriorate during salting.

Pickling material:

500 grams of clean water

Salt150g

* 50g wood ash (if there is no * wood ash, edible alkali can be used instead).

Zanthoxylum bungeanum 10g

Octagonal 5

Cinnamon 1 tablet

3 fragrant leaves

Steps:

Making salt water: pour 500g of clean water into a pot, add150g of salt and stir until the salt is completely dissolved.

Adding spices: put pepper, star anise, cinnamon and fragrant leaves into salt water, turn off the fire after boiling, and let it cool for later use.

Coating wood ash: evenly coating wood ash or edible alkali on the surface of eggs can effectively remove bacteria on the surface of eggs and prevent deterioration during pickling.

Put in salt water: put the eggs in cold salt water and make sure they are all soaked in salt water.

Sealing maintenance: seal the container with plastic wrap or cover and maintain it in a cool and ventilated place. The curing time is generally 20-30 days, and the specific time can be adjusted according to your own taste.

Secrets of oil production:

Choose high-fat egg yolk: Egg yolk has high fat content and relatively high oil yield.

Sufficient curing time: the curing time is too short, and the fat in the egg yolk cannot be fully precipitated.

Control brine concentration: too high brine concentration will dehydrate too much, which will affect the oil yield.

Adding spices: Pepper, star anise and other spices can promote fat precipitation and increase the flavor of salted eggs.

Slow curing at low temperature: keeping the temperature low during curing can make the fat slowly separate out and form fine grease particles.

Precautions:

During the curing process, observe the state of eggs regularly, and take them out in time if they are damaged or deteriorated.

Salted eggs can be stored in cold storage, and the shelf life is generally 1-2 months.

Salted eggs are boiled or steamed before eating.