1. Salt water pickled eggs, pickling salt dissolved in boiling water, to the degree of saturation (that is, the salt water 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 dip pickled eggs, dip pickled eggs in white wine in the first wash and dry one by one dip, and then rolled on the salt, into the container, about 30 days into. This method is the most simple.

3. five flavor eggs Take the appropriate amount of pepper, five spice anise, garlic, ginger, 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. Grass ash and salt, water dipped eggshells (sold in the market is more than this method of pickling)

5. Rice soup pickling, with rice soup or boiled rice noodles after the soup and into the yellow mud or red mud, and add salt (the amount of salt is not proportional to the amount of salt, according to their own requirements of salty, light to add), it is said that this pickled salted yolks out of the oil is the most.

In addition, recently some people use pressure cooker to pickle, as long as 3-4 hours can be pickled! Method is: first of all, with cold boiled water and salt prepared into a saturated salt solution, will be unbroken fresh eggs, into the pressure cooker, pour saturated salt solution, so that submerged eggs, eggs and salt solution accounted for the volume of no more than three-quarters of the total capacity of the pressure cooker. Then the pressure cooker lid fitted with a rubber band, cover the pressure cooker, screwed tight. Then take the pump will be connected to the air guide tube in the pressure cooker lid on the air outlet hole, to the pot into the air. 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 fish out the eggs. As the eggs are immersed in saturated salt, under the action of the air at high pressure, the salt solution quickly penetrates into the egg, so in a short period of time very quickly pickled, and the pickled duck eggs are more uniformly salty.

How to pickle salted eggs at home

Methods/steps

1

The first step is to prepare the altar.

Brush the jar clean and dry it.

2

Step 2: Boil the brine.

Take the right amount of peppercorns into the pot, add the right amount of salt, salt should be added more.

Pour water in it that can fill half the jar.

Cook it until the water boils.

Leave the boiled water to cool.

3

Step 3: Put the eggs.

Put the eggs in the sun-dried jar,

and be careful not to crack them.

4

Step 4: Pour the brine.

Pour the cooled pepper brine into the jar with the eggs.

The brine should cover the eggs.

5

Step 5: Marinate.

Seal the jar and place it in a cool place,

and marinate for about a month and a half.

How do you pickle salted eggs at home?

I always rub the eggs with high white wine. Then soak the eggs in white wine. Then dip them in the salt. Sealed up into the refrigerator on the line

How to make salted duck eggs at home?

Salted duck eggs, also known as pickled duck eggs, is the urban and rural people love to eat food, but its pickling method has a lot to pay attention to, pickling method, the flavor is better. 1, yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, water. Pickling first yellow sand into the basin, add refined salt, essential oils and water, stirred into a paste, and then wash and dry fresh duck eggs into the mud one by one, to be uniformly sticky duck eggs on the mud and sand removed, placed in a food bag or other containers, 3 weeks after you can take out to wash away the mud and sand to cook. If there is no yellow sand, can be replaced by other sand, if the viscosity of the sand is not good, you can add a small amount of clay. 2, saturated brine pickling method. The amount of water and salt according to the number of duck eggs to determine. Salt is first dissolved in boiling water to reach saturation (concentration of about 20%). When the brine cooled down and poured into the altar, and will be washed and dried duck eggs, one by one into the brine, seal the altar mouth, placed in a ventilated place, 25 days or so you can open the altar to take the eggs to cook. This method of salted duck eggs, yolks out of oil, especially fragrant flavor. 3, batter curing method. Take the right amount of flour, with hot water into a paste, add a little five-spice powder and white wine and mix well. Then wash and dry the duck eggs one by one sticky batter, and then rolled on a layer of salt, into the altar, seal the altar mouth. Salt and batter melted together, so that the salt seeped into the egg, 25 days after you can take out to cook. 4, white wine immersion method. According to each 5 kilograms of duck eggs and 60 degrees of white wine 1 kilogram, 0.5 kilograms of refined salt preparation. Dipping pickling first dry duck eggs in white wine dipped one by one, and then rolled on the salt, into the container, sealed and placed in a dry, cool, ventilated place, about 30 days can be taken out to cook. 5, spicy salted egg pickling. Prepare spicy sauce salt bowl, wash a number of fresh duck eggs, pickling porcelain cans with clean water, and hot brush with boiling water after drying, duck eggs one by one in the spicy sauce evenly dipped, and then rolled once in the salt, and then lightly put into the porcelain cans, the top layer of salt a little, cover and seal strictly with kraft paper, placed in a cool ventilated place, 30-40 days after the cans can be opened to cook. 6, spicy salty wine-flavored egg pickling. Take thick hot sauce, white wine, according to the ratio of 8:2 mix well, wash and dry the duck eggs one by one into the even roll dipped, and then roll again in the salt, and then put into the porcelain jar, tightly sealed, pickled 70-90 days into. This pickled duck eggs were spicy red, wine fragrance, salty and slightly spicy, taste pleasant. 7, five-spice duck egg pickling. Take pepper, cinnamon, fennel, ginger \ salt, with equal amounts of water boiled for 20 minutes, poured into a porcelain altar, the cleaned duck eggs into the bubble, seal the mouth of the altar, 40 days after the cooking. This duck eggs are rich in flavor, slightly salty and delicious. Helpful

39 Answer Time：2008-5-28 11:09 | My Comments | Prosecution

How to make salted eggs at home

Ingredients

Ingredients

Ingredients

Eggs

500g

Side dishes

White wine

Sufficient quantity

Salt

Moderate

Steps

1. Wash the eggs

2. Drain them

3. Pour white wine over 50 degrees into a bowl and keep it aside

4. Put salt into a bowl and keep it aside

5. Put the eggs in white wine and wet them first

6. rolled around

7. and then wrap the salt-covered eggs with plastic wrap

8. and then into a plastic bag

9. in turn, all homemade, seal the mouth, placed in the sun for two hours

10. and then placed in the shade sealed preservation

11. I found a casserole dish is not often used to put, oh, cool enough

11. p>

12. After a month, you can cook and eat it

How to pickle salted eggs delicious

1. brine pickled eggs, pickling salt dissolved in boiling water to the degree of saturation (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 dip pickled eggs, dip pickled eggs in white wine in the first wash and dry one by one dip, and then rolled on the salt, into the container, about 30 days into. This method is the most simple.

3. five flavor eggs Take the appropriate amount of pepper, five spice anise, garlic, ginger, 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. Grass ash and salt, water dipped eggshells (sold in the market is more than this method of pickling)

5. rice soup pickling, with rice soup or boiled rice noodles after the soup and into the yellow mud or red mud, and add salt (the amount of salt is not proportional to the amount of salt, according to their own requirements of the salty, light to add), it is said that this pickled salted yolks out of the oil is the most.

In addition, recently some people use pressure cooker to pickle, as long as 3-4 hours can be pickled! Method is: first of all, with cold boiled water and salt prepared into a saturated salt solution, will be unbroken fresh eggs, into the pressure cooker, pour saturated salt solution, so that submerged eggs, eggs and salt solution accounted for the volume of no more than three-quarters of the total capacity of the pressure cooker. Then the pressure cooker lid fitted with a rubber band, cover the pressure cooker, screwed tight. Then take the pump will be connected to the air guide tube in the pressure cooker lid of the air outlet holes, to 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 fish out the eggs. As the eggs are immersed in saturated salt, under the action of air at high pressure, the salt solution quickly penetrates into the egg, so it is quickly pickled in a short period of time, and the pickled duck eggs are more evenly salted.

=======================

You are talking about pickled salted eggs, 10 pounds of eggs, 2 pounds of salt, 1 two peppercorns, a little anise, cinnamon, fresh ginger 1 two slices, eggs cleaned and cooled dry, to wipe, put the container, the rest of the ingredients put the pot of water boiled and cooled, added to the container of the eggs, the water should be no more than the eggs, pickled 50 days. You can eat.

=========================

1. Wash the eggs and dry them with a cloth

2. Touch a layer of yellow sauce on the egg skin and roll a layer of salt

3. Find a clean, non-leaking plastic bag, put the coated eggs in it, squeeze out the air, and tie the mouth of the bag tightly

4. Put in the refrigerator for about 10 days, take it out, wash the egg skin, boiled can

Characteristics: will not be like the traditional performance of the egg time will stink off, and sink drowning to stay oil, it is very fragrant

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If you don't want to bother, the easiest way is to wash the eggs dipped in salt and then sealed in a plastic bag. Well, you can eat it in half a month, that's how my eggs get salty! You try!

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Put a little white wine in your pickled eggs to make the yolks oily and flavorful.

=========================

Pickled salted eggs are not complicated.

First of all, the eggs to be pickled to wash the outer skin of the gelatinous protective film (eggs can be soaked in water for an hour in advance), washed and then fished out to dry and standby; a catty of eggs, two two salt ratio, boiled brine, boiled can be added to the right amount of pepper. Boiled brine to cool, you can put the washed eggs into (it is best to put the brine eggs to an altar), a month later, you can cook salted eggs to eat.

Salt water pickled eggs pickled without fire, yolks do not come out of the oil, pickled too much fire, yolks and proteins on the diarrhea is not good. You can always check, fish out a boil to try to see if it is not hot enough.

In addition, when the price of eggs is cheap, salt water pickled eggs is a good way to save eggs.

One thing to note: when you pickle a second round of eggs again, the brine that was salted the first time still needs to be boiled again or the pickled eggs will stink because there will be some impurities in the brine that is not boiled.

===========================

On the Internet to see what others teach, try it yourself. A pound of eggs was used as a test case.

Wash the raw egg and use a cool ...... >>

Pickled salted eggs yourself, how should I pickle them

Method 1 water pickling method

Boil the water, add salt to the water, and when the water cools down, put a few segments of scallion white, pepper and a little dashi. Wash the eggs, dry them, place them in the pickled vessel and store them sealed. About half a month later you can cook and eat.

Method 2 dry pickling method

Wash the eggs, take the appearance of the egg roll with water dipped in salt, be sure to dip evenly. Store sealed, about half a month later you can cook and eat.

7 days fast pickled salted eggs, how to pickle salted eggs fast

Ingredients: eggs, white wine (42 degrees or so), fine salt each moderate.

Preparation: wash the eggs and dry the water, pour the white wine in a bowl, pour fine salt in a deeper dish.

Practice steps:

1, take an egg in the white wine rolled, and then fished out in the fine salt rolled, and then put into a clean plastic bag, so that all the eggs in turn to get finished.

2, the plastic bag tied tightly after a random place to put up, as long as you ensure that the plastic bag is intact and unbroken on it.

3, 7 days later, take out an egg cooked, taste the salinity is just right, if you feel more light on the re-tighten the bag, and then put on a day or two more, when it is hot, usually 7 days is completely enough.

After the eggs are moderately salty, take out all the eggs and put them in the sun for an afternoon, rub off the fine salt on the eggs, and then put them in a plastic bag to keep them refrigerated.

Tip: Exposing the eggs to the sun for an afternoon is a key step in making sure the yolks are oily.

Pickled salted eggs how to pickle

Want to get out of the red oil is to pickle raw eggs about a month or two after cooking on the red oil, if you want to eat these days then pickled cooked eggs, a few days on the salty cooked eggs pickled when cracked a little skin, cooked will not have red oil

Pickled salted eggs how to pickle to eat

Ingredients

Ingredients: 2000g of egg,

Ingredients

Main ingredients: 2000g of eggs, 2000ml of water;

Accessories: 400g of salt

Pickled salted eggs

1

Eggs washed and dried

2

Salt

3

Salt and water on the fire boil, cool

4

Eggs rolled in white wine, yards of the tank <

5

cooled brine poured, sealed and placed in a cool place, 30 days

Tips

before two times tried to use the dry pickling method, even if wrapped in the eggs on the salt is very thick, after a month or a little bit of salty, and finally had to be injected into the water water pickling again.