How to pickle salted eggs?

How to pickle salted eggs Core tip: There are many ways to pickle salted eggs, a home-cooked convenience dish.

There are various pickling methods including raw pickling, cooked pickling, mud pickling, dry pickling, and paper pickling, each with its own pros and cons. This time, the dry pickling method is used, with white wine and salt, and the cycle is about one month.

Salted eggs are pickled foods. Although they are delicious, they are not as nutritious as fresh eggs. However, they can still be eaten occasionally as pickles, especially the oily yolks, which are very delicious.

Pickled salted eggs are a home-cooked recipe, and the main raw material is eggs; they are pickled by craftsmanship and are easy to make.

Ingredients for pickled salted eggs: eggs Ingredients for pickled salted eggs: white wine, plastic wrap Seasoning for pickled salted eggs: salt Method for pickling salted eggs: 1. Select eggs, clean and dry them without cracks.

3. Pour some high-altitude liquor into the bowl, preferably over 50 or 60 degrees (choose the right one rather than the expensive one) to facilitate the penetration of salt and reduce the influence of water (too much water will cause a musty smell).

Wash the eggs in white wine and mix well.

4. Put refined salt in a bowl, turn the wet eggs in the salt a few times, and coat them evenly with a layer of salt powder.

5. Wrap them in plastic wrap and arrange them in a crisper box.

6. Write the date so as not to forget the time. Don’t eat too many eggs and pickle them as you go.

Seal the lid of the fresh-keeping box and place it in a ventilated and cool place. Open it in between to take a look.

7. After 15 days, the yolk of cooked salted eggs begins to change.

8. For salted eggs after 20 days, the yolk is already oily, not too much, and the egg white is not too salty, so you can eat it.

9. After 30 days, the egg yolk will be oily. Eat it as soon as possible. It is best to cook it all out so that it will not react later.

[NextPage] Warm reminder: The advantage of the white alcohol salt dry curing method is that it is clean, simple and not too salty. You can also write the date and make it in batches.

Of course I still eat it occasionally.

Eat healthily: 1. Salted eggs have lower nutritional value than eggs because part of the nutrients in salted eggs are lost and transformed during the castration process.

2. Eating salted eggs or preserved eggs regularly is not good for your health. You can eat up to 2 eggs a day. Eating too many eggs is not good for your health and can lead to poor digestion.

Food taboos: 1. Eggs and rabbit meat are incompatible. Rabbit meat is sweet, cold, sour and cold, while eggs are sweet, mild and slightly cold.

Both of them contain some biologically active substances. If they are fried and eaten at the same time, they will easily produce gastrointestinal substances and cause diarrhea, so they should not be eaten together.

2. Eggs are incompatible with raw onions and garlic. Both onions and garlic are pungent and warm.

Onions and garlic have a special smell because they contain volatile substances that have anti-inflammatory properties and can dilate local blood vessels, so they are hot in nature.

Eggs are sweet, slightly cold, and have a nourishing and sedative effect.

Onions, garlic and eggs are different in nature, taste and function.

3. Eggs and soy milk are incompatible with each other. Soy milk has a sweet and mild taste, and contains plant protein, fat, carbohydrates, vitamins (B1, B2, PP), minerals (potassium, sodium, calcium, phosphorus, iron, etc.), as well as saponins, pancreatin, and pancreatic acid.

Protease, etc., these components will react when they meet some biologically active substances in eggs. For example, after the ovomucin in egg white combines with the trypsin in soy milk, the nutrients will be lost and the nutritional value will be reduced.

4. Eggs and sweet potatoes are incompatible. Both are difficult-to-digest foods. Eating them together is even more difficult to digest, which will put a lot of pressure on the gastrointestinal tract and cause gastrointestinal diseases, especially abdominal pain.

5. Eggs and MSG are incompatible. Eating them together will cause excessive glutamate intake, which is bad for digestion and nervous system.

6. Eggs and beans are incompatible. The mucus protein in eggs easily combines with the trypsin in soybeans to produce a substance that cannot be absorbed by the human body, greatly reducing the body's absorption of nutrients.

How to pickle salted eggs?

Can it still be pickled in summer?

There are many ways to pickle eggs, and the one I commonly use is the pickling method of five-spice salted eggs.

I'm usually not very strict about the ingredients I use: take a handful of peppercorns, two or three star anise, two pieces of cinnamon, cut a few slices of ginger, and sometimes add a few bay leaves, then put in water and boil, and after the water boils, reduce the heat to low.

Cook for ten minutes, then add salt and stir with a spoon until it is almost saturated.

You can also use chopsticks to dip a little into it and taste it. If it feels salty and a bit bitter, it’s almost done. Then turn off the heat and let it cool for later use.

Wash and dry the eggs, find a clean container to put the eggs in, then pour the cooled salt water into it and cover it.

Note: The salt water must be allowed to cool, otherwise some eggs will crack. It is best to keep the amount of water to cover the eggs.

Eggs must be dried, otherwise they will easily go bad. The same goes for the container in which the eggs are placed. They must be clean and dry.

If you pour some eggs marinated in white wine into the salt water, the effect will be better.

When eating, it is best to eat the bottom part first. I think the bottom part is more salty.

1. To pickle eggs in salt water, first dissolve the salt in boiling water until it reaches a saturated state (that is, the salt water is a bit salty and bitter).

After the brine cools, put the washed and dried eggs into the brine one by one, pour a small cup of white wine into the brine, seal the mouth of the jar, and you can open the jar and take it out for cooking in about 30 days.

This method of pickling salted eggs is simple and quick. The egg yolk produces a lot of oil, which is especially fragrant and delicious.