The correct way to make pickled eggs, how to make pickled eggs

Ingredients: high liquor, eggs.

Flavoring: Salt.

2. The eggs are fresh, the first step is to clean them, wipe off the surface impurities, and then dry the water, remember to be air-drying, and the pickled eggs can not be with raw water.

3. Prepare two more empty bowls, also waterless and oil-free, pour liquor into one bowl, pour salt into one bowl, and a roll of plastic wrap, which can be used for a while.

4. To start making, first pick up an egg, put it in the liquor, and gently roll it around for a while.

6. In the last step, wrap it around with plastic wrap a few times, pull up the closing place, seal it as much as possible, or fix it with a small rubber band for girls to tie their hair, the effect is better.

7. Another box, or a large vat, paste the pickling date on the outside, put the eggs in turn, and put them in a cool place, it needs to be explained that the oil can be produced in about 25 days in summer, and it can be very beautiful in 30 days, and the effect in winter is almost bad, and it will take 45 days to achieve the effect.

8. Don't be in a hurry to eat pickled eggs, at least 20 days of pickling, because the transition period of nitrite is half a month, eating in advance will affect health, pickled eggs should be cooked before eating, and after 40 days, all of them are flowing oil and sand, salty and delicious.

Summary of tips. 1. After the eggs are washed, they are fully dried, and the salt does not need to be wrapped too much, a thin layer is fine, and it will be salty if there is more.

2. It is recommended to marinate for 30 days, the date is pasted on the box, and it must be cooked before eating, and it is still raw if it is pickled.

3. Liquor can play a role in sterilization and disinfection, and it must be highly liquor, which is essential.

Here's how to marinate eggs:1. Brush the basin clean and dry.

2. Brush the eggs and set them aside for later use.

3. Prepare an appropriate amount of liquor and salt.

4. Soak each egg in white wine and cover it with salt.

5. Wrap the eggs with table salt on the surface in plastic wrap.

6. After exposing the wrapped eggs to the sun for a day, place them in a cool place for about ten days and eat them.

Here's how to make pickled eggs:1. First of all, there must be a pickle jar, before pickling eggs, you need to carefully wash all eggs with a small brush, in order to avoid eating chicken feces, so you should wash them carefully. After cleaning, the eggs should be dried to reach a waterless state in order to be stored for a long time, and will not deteriorate, and can be dried with air conditioning or hair dryer in winter.

2. Prepare salt water from the pot. The solubility of salt is about 36%, and 20% salt water is the most suitable for pickling eggs, if it is less than 10%, eggs are easy to spoil, and if there is too much salt, the eggs have not yet produced oil, and they are already very salty. Add water and salt to the pot and turn on the high heat, add a handful of peppercorns, a few star anise, cinnamon, chili peppers, bay leaves, there are these spices salted eggs are more delicious, after the water is boiled, turn to low heat and cook for 5 minutes, after boiling the fragrance, turn off the heat and cool the water.

3. Start marinating the eggs. First of all, make sure that the jar of pickled eggs is waterless and oil-free, then carefully put the eggs that are also dry and waterless into the jar, pour in the salted water for cooling, and the height of the water is 2 3 cm higher than the eggs. Then pour in half a catty of liquor, the liquor can denature the egg yolk, you can get oil out as soon as possible, and finally seal the mouth of the can in a cool place.

1. To marinate eggs, you need to clean the eggs first and dry the moisture on the surface;

2. Then soak the eggs in warm water and salt for 30 minutes, and then soak the eggs in white wine for 20 minutes.

3. Take out the white-soaked eggs from the wine basin and put them in the salt pile.

4. Finally, seal the eggs with fine salt with plastic wrap and put them in a slightly cooler place, and wait for a week before eating.

Methods and steps for marinating eggs.

Ingredients: 2 kg of eggs, 200 grams of salt, 5 grams of star anise, 2 dried chili peppers, 5 grams of Sichuan peppercorns, 2 bay leaves, a little green onion and ginger, and an appropriate amount of high liquor.

1. Put the prepared eggs into a container, pour in an appropriate amount of water, and soak for about 10 minutes. In the process of soaking, pay attention to whether the eggs have holes, the eggs with holes will spit out small bubbles, and then take them out, then clean the screened eggs, and finally wipe the water on the skin of the eggs with a towel.

2. Set up a clean and waterless container, put the eggs in it, then pour in an appropriate amount of liquor, soak it, and set aside.

3. Pour an appropriate amount of water into the pot, put bay leaves, dried chili peppers, peppercorns, star anise, bay leaves, green onions and ginger into the water, cook over medium heat for about 10 minutes, wait for the fragrance of the seasoning water to come out completely, then add an appropriate amount of salt, stir evenly, turn off the heat, and finally take out the seasoning, and let the seasoning water cool.

4. Put the prepared eggs into a glass jar, pour in the cool seasoning water, then add an appropriate amount of liquor, seal the mouth, put it in a cool and ventilated place, about a month or so, the eggs will be pickled.

Method 1

2 pounds of eggs and a half with a pound of salt, the amount of water is subject to the amount of eggs that can be soaked, and a little liquor is also needed (can make the eggs oily, if there is no liquor, it must be very salty to produce oil, and it is easy to add liquor to produce oil).

Method:1Wash and wipe the container dry to avoid dirt entering the eggs due to unclean containers, boil the water, add salt, stir until all the salt is dissolved, cool and set aside. The water should be boiled, and raw water should not be used, otherwise it is easy to produce peculiar smells.

2.Wipe the eggs clean, place them in a jar and pour cold salted water into a container until they are all submerged. Add 20ml of liquor to the noodles and cover tightly. It can be eaten after about 20 days.

Method. Second, in spring, the egg harvest, is really the best time to pickle salted eggs, the specific preparation method is: wash the fresh eggs, dry them (can not be dried in the sun), and put them in the jar.

Then in a pot, according to the ratio of four kilograms of water for every fifty eggs, put an appropriate amount of ginger, star anise, and Sichuan pepper into the water and boil. After the aroma is boiled, add 1 kilogram of coarse salt, a little sugar and 50 grams of white wine.

After the brine is completely cooled, pour it into the jar of fresh eggs, preferably over the egg noodles. Cover the jar, seal it, and store it for about 20 days before you can open it and eat.

Among them: putting liquor is the key to more oil in salted eggs, and it must not be forgotten. Because liquor can accelerate the coagulation of proteins in the egg, so that the oil in the yolk is squeezed out.

Method. 3. The simplest solution is: after washing, soak it in white wine for a while, sprinkle it with salt, seal it in a plastic bag, and eat it after 20 days.

Method. Fourth, select 50 eggs of good breeds, wipe them clean with a cloth, and put them in the jar (be careful not to soak them in cold water, otherwise the salted egg core is easy to turn black). In addition, take 10 chives and tie them into onion knots, 4 slices of ginger, 25 grams of peppercorns, put them in a pot together, add 4 kg of water, boil for a while, overflow the fragrance, put 1 kg of salt, and continue to boil. When cooled to warm water (about 30), add 50 grams of good liquor, 25 grams of white sugar, and an appropriate amount of monosodium glutamate, and cool to form marinating water.

Then pour the water into the jar full of eggs and gently press it with a bamboo ring to prevent the eggs from floating. Finally, tie the mouth of the altar tightly with a plastic bag, seal it and store it indoors, and it can be eaten after 30 days. Salted eggs marinated in this method are moderately salty, with a good flavor in oil.

Method. 5. Materials: 100 eggs, 10 kilograms of water, 3 kilograms of coarse salt, star anise, Sichuan pepper, white sugar, ginger slices, and 50 grams of liquor.

Process: 1. Wash and dry the fresh eggs and put them in the jar.

2. Put enough water, salt, pepper, star anise, sugar, and ginger slices into the water and boil, stir from time to time, boil and cool and add liquor.

3. Filter the water with gauze and pour it into the jar, it is advisable to cover the egg noodles, cover and seal the jar, store it for about 20 days, and it will be basically marinated, and it can be cooked.

Note: Putting white wine and sugar is the key to more oil in salted eggs, which can accelerate the coagulation of proteins and squeeze out the oil in the egg yolk.

Step 1 of the section of the pickled eggsIngredients: Fresh eggs (washed and dried).

2.Salt, liquor, spices. 3.

Pour 1750ml of water into a saucepan and add salt. 4.Put in the big stuff.

5.Bring to a boil and cook until the salt melts, turn off the heat and let it cool. 6.

Next, put the fresh duck eggs in a bottle and pour in the salted brine that has cooled. 7.Add the liquor.

8.Then it is burned, covered with a lid, and pickled for about 20 days before it can be cooked and eaten.

The production methods of pickled eggs are: yellow sand pickled egg method, saturated brine pickling method, batter pickling method, liquor soaking method, and spicy pickling.

1. Yellow sand pickled egg method

Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, and appropriate amount of water. When pickling, pour the yellow sand into the basin, add refined salt, essential oil and water, stir into a paste, and then put the washed and dried fresh eggs into the slime one by one.

After the eggs are evenly adhered to the sediment, take them out, put them in a food bag or other container, and after 3 weeks, they can be taken out to wash off the sediment and cook. If there is no yellow sand, you can use other sediment instead, if the stickiness of the sand is not good, you can add a small amount of clay.

2. Salting method of saturated salt water

The amount of water and salt depends on the number of eggs. When marinating, the salt is first dissolved in boiling water to reach a saturated state (concentration of about 20). After the salted water cools, pour it into the jar, and put the washed and dried eggs into the salted water one by one, and put in a little fragrant liquor.

Seal the mouth of the altar, put it in a ventilated place, and you can open the altar to take eggs and cook in about 25 days. The salted eggs pickled in this method have a lot of oil in the yolk and are particularly fragrant.

3. Batter pickling method

Take an appropriate amount of flour, mix it into a paste with hot water, add a little five-spice powder and white wine and mix well. Then the washed and dried eggs are coated in batter one by one, then rolled on a layer of salt, put them in the jar, and seal the mouth of the jar. The salt blends with the batter to allow the salt to penetrate into the eggs, and it can be removed and cooked after 25 days.

4. Liquor immersion method

Prepare 1 kg of eggs per 5 kg of eggs and 60 degrees of liquor, and kg of refined salt. When soaking, the dried eggs are first soaked in the liquor one by one, then rolled on the refined salt, put them in a container, sealed and placed in a dry, cool and ventilated place, and can be taken out and cooked in about 30 days.

5. Spicy marinade

Prepare a bowl of hot sauce and refined salt, wash a few fresh eggs, wash the porcelain jar with water when pickling, and wipe dry it after scalding with boiling water, dip the eggs in the hot sauce one by one, and then roll it again in the refined salt, and then gently put it into the porcelain jar, sprinkle a little refined salt on the top layer, cover it and seal it strictly with kraft paper, place it next to the cool ventilation bureau, and you can open the can to cook after 30-40 days.

The correct way to marinate eggs:

Prepare ingredients: 10 pounds of hen eggs, 900 grams of refined salt, a small handful of peppercorns, two cinnamon bark, two bay leaves, and a glass of white wine.

1. Put the prepared hen eggs into clean water and scrub their appearance with a steel wool ball, then dry them one by one and put them in a ventilated place for later use.

2. Add a small handful of Sichuan pepper, two pieces of cinnamon, two pieces of bay leaves to enhance the fragrance, two pieces of cinnamon, 900 grams of refined salt, then add a large amount of water, and bring to a boil over high heat.

3. In the process of boiling the sauce, we will put the drained eggs in an oil-free and waterless glass bottle, and the eggs must be drained, otherwise the eggs are easy to spoil.

4. After all the eggs are put away, the large water at this time should be boiled, and then let it cool.

5. Put the cool water, pour it slowly into the glassware with eggs, then add a glass of 56 degrees of liquor, cover the lid and seal it, and leave it for seven days to use.

6. The salted eggs that have been left for seven days have just tasted. If you want to eat the kind of salted eggs that are sand and oily, you must wait patiently, ten days.