Seasoning: salt

1, I used 62 degrees of white wine, if you have a higher degree, it is better, white wine is mainly to play the role of sterilization, there is also a 56-degree can also be.

2, fresh eggs on the line, the first step first clean, wipe off the surface impurities, and then dry the water, remember to air-dry, pickled eggs can not be with raw water.

3, in addition to prepare two empty bowls, again without water and oil, a bowl poured into white wine, a bowl poured into the salt, a roll of plastic wrap, a moment can be used.

4, start making, first pick up an egg, placed in white wine, gently rolled on a circle, more sustained for a while,.

5, and then put the egg into the bowl of salt, evenly wrapped in a layer, as shown in the picture, the salt does not have to wrap too thick, the bowl first pour a little less, and then add a little.

6, the last step, with plastic wrap wrapped around a few circles, the closure pulled up, try to seal a little bit, you can also use the girls to tie their hair with a small leather band fixed, the effect is better.

7, and then a box, or a large jar is also OK, outside the date of the sticker pickle, the eggs in order, placed in a cool place can be, need to explain, about 25 days in the summer will be able to oil, 30 days can be out of the very beautiful, and the effect of the winter to be almost to 45 days to achieve the effect.

8, pickled eggs do not eat in a hurry, at least 20 days to pickle, because the transition period of nitrite is half a month, in advance of consumption will affect health, pickled eggs to be cooked to eat, and so on 40 days later, each flowing oil sand, salty and delicious.

Summary of tips

1, after washing the eggs fully dry, salt do not wrap too much, a thin layer can be, more will be salty.

2, it is recommended to pickle for 30 days, the box above the date, be sure to cook before eating, pickled or raw.

3, white wine can play the role of sterilization, must be highly white wine, essential.