Ingredients:500 grams of eggs, appropriate amount of white wine, appropriate amount of salt.

Working method

1.Wash and dry the eggs.

2. Pour white wine into a small bowl, salt into a small bowl.

3. Stir the eggs in the white wine.

4. Roll them in salt to coat evenly.

5. Wrap in plastic wrap.

6. Put it in an airtight container.

Notes:

Principle of pickling

1. Salted eggs are mainly pickled with salt. When fresh eggs are pickled, the salt in the salt paste or salt solution on the outside of the egg seeps into the egg through the egg shell, shell membrane, and yolk membrane, and the water inside the egg continues to seep out. When the egg is cooked and mature, the salt concentration in the egg is basically similar to that in the paste or salt solution. Hypertonic salt causes water to be stripped from the cell body, thus inhibiting bacterial life activity. At the same time, salt reduces the activity of proteases in eggs and the ability of bacteria to produce proteases, thus slowing the spoilage of eggs. The penetration of salt and the exudation of water change the original characteristics and flavor of the egg.

The amount of salt used in salted eggs varies according to region and custom. When using a high concentration of salt solution, the osmotic pressure is high, the water loss is fast, the flavor is too salty, the taste is not fresh; when the salt content is less than 7%, the corrosion resistance is poor. At the same time, soaking time is prolonged, maturity is delayed, and nutritional value is reduced. In short, too much salt will hinder the flavor of the finished product, too little salt and can not achieve the purpose of preservation. If the amount of salt used is generally about 10% of the weight of the egg, it can be adjusted appropriately according to local customs.

2. Changes in the pickling process With the extension of the pickling time, the salt content in the protein increases significantly, but the salt content in the yolk does not increase much; the water content of the yolk decreases significantly, but the water content of the protein does not decrease significantly. The viscosity of the egg white gradually became thinner and watery, while the concentration of the yolk increased to become thicker and solidified; the pH value of the protein did not change significantly; the oil content in the yolk rose quickly, especially after 10 days of salting, and then rose slowly. The oil content of the yolk is important for the flavor formation of salted eggs. Due to the loss of water, the weight of salted eggs decreased slightly during the curing process.