1. Salted eggs, when salted, first dissolve the salt in boiling water, and take the saturated state as the degree (that is, the salt water is a little salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious.
2. Soak the eggs in white wine. When pickling, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left for about 30 days. This method is the simplest.
3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious.
4. Marinate in plant ash. Add plant ash and salt, and dip the eggshells in water (most of them are preserved in this way).
5. Braised rice soup, with rice soup or boiled rice noodles and Tonga yellow mud or red mud, add salt (the amount of salt is disproportionate, add it according to your own requirements). It is said that this salted egg yolk is the most oily.
In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and inject air into the pot. Then remove the pump, cover the high-pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform.
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You said salted eggs, 10 kg eggs, 2 kg salt, 1 2 peppers, a little star anise, cinnamon and fresh ginger. Wash and dry the eggs, wipe them clean, put them in a container, put the rest of the ingredients in a pot, boil and cool them, and put them in a container for eggs. Do not let the water exceed the eggs, and marinate for 50 days.
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1. Wash the eggs and dry them with a cloth.
2. dip a layer of yellow sauce on the egg skin and roll a layer of salt.
3. Find a clean and leak-proof plastic bag, put the coated eggs in, squeeze out the air and tie the bag tightly.
4. Finally, put it in the refrigerator 10 days, take it out, wash the egg skin and cook it.
Features: It will not stink after a long time like the traditional egg beating, and it will leave oil after flooding, which is very fragrant.
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If you don't want to bother, the easiest way is to wash the eggs, dip them in salt and seal them with fresh-keeping bags. You can eat it in half a month. That's how my eggs turn salty! You try!
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Put some white wine when pickling eggs, which can make the yolk oily and delicious.
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Salted eggs are not complicated.
First, wash the eggs to be pickled with the colloidal protective film on the skin (the eggs can be soaked in water for one hour in advance), and then take them out and dry them for later use; Boil salt water according to the ratio of one catty of eggs to two ounces of salt, and add appropriate amount of pepper when boiling. After the boiled salt water cools, you can put the washed eggs in (salted eggs are best put in a jar). You can cook the salted eggs in a month.
Salted eggs can't be cured. Egg yolks don't produce oil. If you put too much salt, egg yolks and protein will have loose bowels and taste bad. You can check it at any time, take out one and try to cook it. You can't see the heat.
In addition, salted eggs are a good way to preserve eggs when they are cheap.
It should be noted that when you pickle the second round of eggs again, the brine after the first pickling still needs to be boiled again, otherwise the salted eggs will stink, because there will be some impurities in the undercooked brine.
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Read what others taught you online, try it yourself. Do the experiment with a catty of eggs.
Wash the raw eggs, rinse them with cold water, and don't let them get wet with raw water.
Wash the salt with boiling water to dissolve it completely. Water must be salty enough. Otherwise, salted eggs are not salty, and it is easy to spoil the eggs.
When the water is cold, pour it into a small jar and put the eggs in it. Water can't touch eggs. Put the lid on.
Turn the eggs over every day, or they will stink easily.
You can eat it in about 30 days. After pickling, you can cook the salted eggs and put them in the refrigerator.
Cooked salted eggs can be eaten with porridge or served as side dishes, and raw salted eggs can be used as salted egg flower soup.
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Dried salted egg
Soak the washed eggs in white wine and roll them in salt. After all the salt is planted, put it into an airtight plastic food bag, tie the bag tightly and seal it. A week later, the salted eggs will be cured.
Salted eggs, a convenient dish at home, can be pickled in many ways. Raw pickling, cooked pickling, mud pickling, dry pickling, paper pickling ... all kinds of pickling methods have their own advantages and disadvantages. Some people can't marinate well, smell sour or half-shelled, table tennis explodes when cooking, or it is too salty to eat. I use sand salt, and after repeated verification and comparison, sand salt has the best effect. In addition, the advantage of salted eggs with sand is that less salt is used, and sand protection eliminates fly bites and mold pollution. Third, not bad for a long time. The yolk is oily for a long time, and the egg white is not bad and soft.
The method of sand pickling eggs is:
One catty of eggs, one catty of fine sand, three liang of water, one liang of salt, pepper, aniseed, tea, wine, sugar and monosodium glutamate are optional. A layer of salty sand and a layer of eggs in the container should be completely buried in the sand and covered to prevent dry consumption. Take it out and cook it in sand before eating. Sand can be reused.