Salt egg method 1,

Materials

"3 eggs", "a little pepper", "a little rose rock salt"

Method

1: Wash the eggs with water, then put the eggs in the pot, add water, cover the eggs with water, cover them and cook over medium heat until the water boils. Once the water boils, turn off the heat. Therefore, you should always pay attention to the water in the pot and turn off the heat after boiling. Simmer the boiled eggs for 7 minutes. Take them out as soon as 7 minutes are up to prevent the egg yolks from being overcooked. Soak the eggs in running cold water to cool the eggshells. It is better to peel the egg shell and avoid the egg yolk from continuing to mature. Use an egg cutter to cut the hard-boiled egg into flat pieces

2: Sprinkle with pepper and rock salt

3: Such water The boiled egg yolk will not be overcooked, which will cause you to choke if it is too dry, nor will it be too raw, which is unhygienic or friends who are afraid of half-cooked eggs can also give it a try!

Method 2,

Materials

5 duck eggs, 500ml water, 100g salt, 30ml strong liquor

Method

1. Wash the duck eggs and dry the surface water (or dry them)

2. Put 500ml of water in the pot and bring to a boil, pour in 100g of salt and boil to dissolve. After cooling completely, add 30ml high-strength white wine and mix well

3. Pour boiled salt water into a sealable container, gently crack the eggshell a little with the duck eggs (you can use a small iron spoon to knock it or hold it with your hands) Knock it out on a cutting board), soak in salt water, and seal. When the temperature is high in spring and summer, it can usually be done in a week in a cool place. The temperature is low in autumn and winter like now. If you store it indoors, it usually takes about two weeks to get the flavor and oil.

Method 3,

Materials

A few duck eggs ( (your preference), appropriate amount of white wine, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of yellow mud

Method

1. Wash the duck eggs and dry them

2. Prepare For the yellow mud, make it into a thick paste with water (this step is optional, leave the yellow mud for longer)

3. Mix the five-spice powder and salt

4. Roll the duck eggs in the mud, then dip the big end in wine, a mixture of five-spice powder and salt, and put it in a plastic bag.

5. Tie the plastic bag tightly, seal it and store it for about 30 days (depending on the weather)

6. Take it out and cook it

Method 4:

Ingredients

Raw duck eggs, white wine, salt

Method

1. First of all, of course you have to buy back raw duck eggs! The shell is very dirty. No? Don’t wash it, don’t wash it with water, I wiped it with white wine

2. There is no thick plastic bag, so I used a casserole to soak it, and first put a layer of salt on the bottom of the casserole

3. Put the duck eggs rubbed with white wine in again

4. Sprinkle a layer of salt on top to cover the duck eggs

5. Pour in cold boiled water and a small amount of white wine (Xiaojun I often soak in wine, so I often use Jiujiang double steaming at home (about 30 degrees), soaked duck eggs, saturated salt water + an appropriate amount of white wine are the necessary conditions for successful pickling of salted eggs! The salt water must reach a saturated state, that is, pour in cold boiled water After that, the salt begins to melt. When it finally dissolves, there is still a layer of undissolved salt on the bottom of the casserole. The white wine must be added, so that the soaked salted eggs will produce more oil and taste more fragrant. After cooking, a little wine There is no smell

6. Wrap the casserole with a plastic bag. I am afraid of overflowing, so I put it in a plastic basin and put it in a cool place

7. My casserole They are relatively small, and some of the duck eggs are not completely soaked, so I turn them over every few days

8. I started soaking them on the night of April 29th, and I didn’t remember until the night of May 13th. The egg whites are a bit salty. I think soaking them for about 10 days should be enough. When I opened the boiled duck eggs, I basically had no hope. Unexpectedly, when I turned out the egg yolks with a spoon, I saw the oily yolks. , don’t mention how many chickens are frozen