Based on experience, an egg 10 grams of salt is relatively standard, to the size of the egg now, has been is the appearance of seven or eight, in general, pickled eggs a catty need to be matched with less than half a catty of salt or so, salt portion more, relative to the flavor will be the more salty. The pickling time will be relatively short. The estimated ten pounds should be 700 grams.

Proportion of salt used in pickled eggs

The amount of salt used in pickled salted eggs varies according to region and custom. When using a high concentration of salt solution, the osmotic pressure is large, the water loss is fast, the taste is too salty and taste is not fresh; the amount of salt used is less than 7% of the anticorrosive ability is poor, at the same time, the impregnation time is prolonged, the maturity period is delayed, and the nutritional value of the reduction. In short, too much salt, hindering the flavor of the finished product, too little can not achieve the purpose of preservation. If the weight of the egg, the amount of salt is generally about 10%, can be adjusted according to local custom.

Pickled egg method

1, brine pickled eggs

Pickled salt will be dissolved in boiling water to be saturated to the extent that (that is, brine is a little salty and bitter). To cool the brine, the eggs will be washed and dried, 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 you can open the altar to take out the cooking. This method of pickling 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 in the first place to wash and dry one by one dip, and then rolled on the 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, equal amount of 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 broth pickling

With the rice broth or boiled rice flour after the broth and into the yellow or red mud, and add salt. Red mud, and add salt (the amount of salt is not proportional, according to their own requirements of salty, light to add), it is said that this pickled salted egg yolk out of the most oil.

Specific steps for pickled eggs

Materials: 100 eggs, 10 pounds of water, 3 pounds of coarse salt, star anise pepper, sugar, ginger, 50 grams of white wine

Process:

1, wash and dry the fresh eggs, and put them into altar jars. {Do not put in the sun in the sun}

2, put enough water, salt, pepper, anise, sugar, ginger into the water to cook, stirring from time to time, cook open cool plus white wine.

3, with gauze to filter the water poured into the altar jar, in order to not over the surface of the egg is appropriate, the altar with a lid sealed, stored for 20 days or so on the basic pickle, cooked can be.

Note: Put white wine and sugar is the key to salted eggs more oil, can accelerate the protein coagulation, so that the yolk of the oil is squeezed out.