Few people make salted eggs, but many people make salted duck eggs, because the protein of eggs is more delicate, and it will be salty after salting, so it is easy to see that the protein is salty and the yolk does not flow. I will share with you the method of making salted eggs today.

When salted eggs are salted, the salt should be dissolved in boiling water first, so that it is saturated (that is, the salt water is a bit salty and bitter). After the salt water cools, wash and dry the eggs,

Put them into the salt water one by one, and pour a small cup of white wine into the salt water, seal the jar mouth, and take them out for cooking after 30 days. This method of pickling salted eggs is simple and quick, and the yolk is oily, which is especially fragrant and delicious.

When pickling eggs in white wine, first dip the washed and dried eggs in white wine one by one, then roll them with refined salt and put them in a container for about 30 days. This method is the simplest.

Spiced eggs are boiled in water for 20 minutes with appropriate amount of pepper, spiced star anise, garlic seed, ginger and refined salt, and poured into a porcelain jar. Then soak the washed eggs, seal the jar mouth, 40

It will be completed in a few days. This kind of salted duck eggs is rich in flavor and slightly salty and delicious.

Under normal circumstances, people are used to pickling duck eggs, and rarely choose eggs for pickling. There are three reasons: First, duck eggs are not suitable for frying, boiling soup, boiling egg soup, etc. because of their strong fishy smell, while eggs, on the other hand, are very delicious whether fried or steamed; Second, as long as the duck eggs are preserved by holding skills, all the oil-producing quicksand is very delicious, while the egg preservation is not easy to produce oil-producing quicksand, which affects the taste; Third, duck egg yolk is bigger than egg yolk, and the essence of salted eggs is on the yolk, which is more enjoyable to eat.

The method of salted eggs is basically the same as that of salted duck eggs, except that the yolk of salted eggs is not easy to produce oil. When the oil is finally produced, the protein is often particularly salty and can't be eaten, so the details of salted eggs are slightly adjusted.

Eggshell has pores, which makes it easy for bacteria to take advantage of it. Soaking it in white vinegar is to further sterilize and soften the eggshell, so that salt can penetrate into the yolk smoothly, thus achieving the effect of getting oily and quicksand as soon as possible.