Salted eggs, also called salted eggs, are a common flavor snack, which can be bought in supermarkets, vegetable markets and online, but I prefer to pickle them myself. A successful salted egg, salty and delicious, smooth and even, has a very attractive fragrance, which makes people want to eat it when they see it. Looking back 20 years ago, salted eggs were really good things, even if they were salty, children scrambled to eat them. I can collect six or seven a day. When a basket is collected, it will be salted. When the wheat harvest is too late to go home for dinner, two salted eggs, two steamed buns, 1 bottle of beer is lunch. Salted eggs are too much for dinner.

I like to eat salted eggs since I was a child, and I have studied methods when I grow up, but it is always unsatisfactory. After consulting grandma's method, I didn't expect to be a great success. Pickling eggs is still a good way for the older generation, which is better than my own blind research. Before and after the Dragon Boat Festival, it is just suitable for eating salted eggs and salted duck eggs. In the morning, I will eat a bowl of corn porridge and a salted egg. It feels like coffee with sugar, and eggs will flow out of the sand. I accidentally spilled it, so I spilled it.

Eggs not only enrich the dining table, but also are nutritious. Lecithin is absorbed by human body, which can increase human memory, promote cell regeneration and enhance some body functions. If you also want to operate and learn how to pickle eggs, it is recommended to collect the methods and study them slowly. This method is simple and easy to understand, and is also suitable for pickling duck eggs. There are always two ways. Comparatively speaking, which one suits you.

Ingredients: eggs, star anise and pepper.

Seasoning: salt and high-alcohol liquor.

1. Prepare 20 eggs, put them in a basin, gently brush them with a brush to remove impurities on the surface, clean them, dry or dry the excess water, prepare a bowl of high-alcohol liquor, put them in, and roll them one by one.

2. Boil the pot with boiling water, add 2000g of water, 700g of salt, 2 star anise and pepper 10, and let it cool completely. According to the standard of 100g water containing 35g salt, it is a little salty if it exceeds 40g. Look at the size of the jar, and then mix the boiled juice. The jar must be water-free and oil-free, and can be scalded with boiling water in advance.

3. Until the jar is filled with salt water, leave a little space, and add 3 spoonfuls of high-alcohol liquor, about 25g. The wine was sterilized to extend its shelf life. As for the curing time, it takes 32 days in winter and 18 days in summer. You can make one and try it. It is not recommended to eat in advance because of nitrite.

Be sure to cook salted eggs, because salted eggs are raw and can't be eaten directly. This is the effect of pickling for 35 days, and the effect of sand oil is very good. Taste them in advance to control the salty taste of pickling.

The time and temperature of curing eggs have a great relationship. The colder the salting, the slower the salting, and the faster the hot salting. Sometimes, half a month may be a little salty. This is normal. Many people teach pickled eggs to be eaten in seven or eight days. In fact, this is all wrong. At this time, the concentration of nitrite is high and the yolk is fishy, at least after 15 days.