Salted eggs, also called pickled eggs, are a favorite food of urban and rural people, but the pickling method is very particular. If it is pickled properly, the flavor will be better. There are many ways to pickle salted eggs. The various pickling methods are introduced below. You can choose according to your own situation and taste. I hope you can pickle delicious salted eggs

1 . Simple method: boil two pounds of salt in water and let it cool; wash the eggs and put them in cool salt water. Remember, the water must be cooled, otherwise the eggs will be cooked. Seal and marinate for a month, until you can hear the sound of shaking eggs and you can eat them. Although they don’t have the red heart of salted duck eggs, they are still delicious

2. The fastest method: Use a pressure cooker to marinate salted eggs. The fastest, it can be pickled in just 3-4 hours! The method is: first prepare a saturated salt solution with cold boiled water and salt, put undamaged fresh eggs into a pressure cooker, pour in the saturated salt solution, and make it Submerge the eggs, and the egg and salt solution should occupy no more than three-quarters of the total capacity of the pressure cooker. Then install the rubber ring on the pressure cooker lid, cover it with the pressure cooker, and tighten it

Take the air pump, connect its air guide tube to the air outlet of the pressure cooker lid, 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, take out the eggs and serve. Since the eggs are soaked in saturated salt, under the action of high-pressure air, the salt solution quickly penetrates into the eggs, so they are quickly pickled in a short time, and the pickled duck eggs are more evenly salty

3. Five-spice salted eggs: appropriate amounts of raw eggs, star anise, cinnamon, pepper, bay leaves, cumin and white wine. Make water in a pot (the amount of water should be enough to cover the eggs in the container). After the water boils, add star anise, cinnamon, peppercorns, bay leaves, and cumin and simmer for 15 minutes. Add salt to the water and slowly dissolve it until the salt water is saturated. Turn off the heat and let cool and pour into the container. Wash the raw eggs, dry them or air-dry them and put them gently into the container with the cooking water

Add a dozen drops of white wine (to sterilize) before closing the lid. , pour the wine and close the lid tightly (pay attention to sealing). If you don't want to eat something too salty, it can be eaten in about 20 days. If you like salty and oily food, it is estimated that it will take thirty or forty days. After marinating, take it out and cook it before eating (by the way, keep the cooking water, you can use it next time, boil it before use)

4. Yellow sand salted eggs: prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, and appropriate amount of water. When pickling, first pour the yellow sand into a basin, add refined salt, essential oil and water, stir it into a paste, then put the washed and dried fresh eggs into the mud one by one, take them out after the eggs are evenly coated with the sand, and put them in the mud. Put it in a food bag or other container and take it out after 3 weeks to wash off the sediment and cook it. If there is no yellow sand, other silt can be used instead. If the viscosity of the sand is not good, a small amount of clay can be added

5. Salted eggs with white wine: For every 5 kilograms of eggs, 1 kilogram of 60-degree white wine and 0.5 kilograms of refined salt Prepare materials. When marinating, first dip the dried eggs in white wine one by one, then roll in refined salt, put them in a container, seal them and place them in a dry, cool, and ventilated place. They can be taken out and cooked in about 30 days

6. Spicy salted eggs: Take thick chili sauce and white wine and mix them evenly in a ratio of 8:2. Add the washed and dried eggs one by one and roll them evenly. Then roll them in refined salt and put them in. Put it into a porcelain jar, seal it tightly, and marinate for 70-90 days. This pickled egg is spicy red in color, full of wine aroma, salty and slightly spicy, and delicious