Add 1 kg salt to 2.5 kg of eggs, and the amount of water shall be subject to immersion of all eggs, and a little white wine is also needed (it can make the eggs oily, but it needs to be salty without white wine, and it is easy to get oily with white wine).

Method:

1. Wash and dry the container to prevent dust from entering the eggs because the container is not clean. Boil water, add salt, stir until all the salt is dissolved, and cool for later use. Boil water, not raw water, or it will easily produce odor.

2. Wipe the eggs clean, put them into the jar, and pour cold salt water into the container until they are completely immersed. Add 20 ml of white wine to the noodles and cover tightly. You can eat it in about 20 days.

Method two,

Spring egg harvest is really the best time to pickle salted eggs. The specific method is: wash fresh eggs, dry them (don't put them in the sun) and put them in a jar.

Then add appropriate amount of ginger, star anise and pepper into the pot according to the ratio of adding 4 kilograms of water to every 50 eggs and cook them in water. After the fragrance is boiled, add 1 kg salt, a little sugar and 50g white wine.

After the salt water is completely cooled, pour it into a jar of fresh eggs, preferably without egg noodles. Cover the jar, seal it, and store it for about 20 days before opening it for consumption.

Among them: putting white wine is the key to salty eggs with more oil, don't forget it. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk.

Method three,

The simplest scheme is: soak in white wine for a while after washing, sprinkle with salt, put it in a plastic bag and seal it, and eat it after 20 days.

Method four,

Choose 50 eggs, clean them with a cloth and put them in the jar (be careful not to soak them in cold water, otherwise the salted eggs will turn black). In addition, take 10 onion, 4 slices of ginger and 25g of pepper, put them into the pot, add 4kg of clean water, cook for a while, add 1kg salt after the fragrance overflows, and continue to cook. When cooled to warm water (about 30℃), add 50 grams of good white wine, 25 grams of white sugar and appropriate amount of monosodium glutamate, and then cool to get pickled water. Then pour the feed water into a jar full of eggs and gently press it with bamboo strips to prevent the eggs from floating. Finally, the jar mouth is tightly tied with plastic bags, sealed and stored indoors, and can be eaten after 30 days. The salted eggs preserved in this way are moderate in salinity, oily and delicious, and of good quality.

Method five,

Ingredients: egg 100, water 10 kg, 3 kg of crude salt, star anise, sugar, ginger and 50 g of white wine.

Process:

1. Wash and dry fresh eggs and put them in a jar. {Don't put it in the sun}

2. Boil enough water, salt, pepper, star anise, sugar and ginger in water, stir from time to time, and add white wine after boiling.

3. Filter the water with gauze and pour it into the cylinder. It is advisable to use a jar without egg noodles. After being stored for about 20 days, it is basically cured.

Note: Putting white wine and sugar is the key to get more oil from salted eggs, which can accelerate the solidification of protein and squeeze out the oil from egg yolk.