Prepare pickled salted eggs, how to pickle more oil, delicious

Few people make salted eggs, but there are many people who make salted duck eggs, because the protein of eggs is more delicate, and it will taste very salty after pickling, and it is easy to have a very salty egg white and the egg yolk does not flow oil. I'm going to share with you today how to make salted eggs.

When salted eggs are pickled, the salt is first dissolved in boiling water to be saturated (that is, the salted water is a little salty and bitter). Wait for the brine to cool, the washed and dried eggs are put into the brine one by one, and a small cup of liquor is poured into the brine water, the mouth of the altar is sealed, and the altar can be opened for cooking in 30 days. This method of pickling salted eggs is simple and fast, and the yolk has a lot of oil, which is particularly fragrant and delicious.

When soaking eggs in liquor, first soak the washed and dried eggs in the liquor one by one, then roll on the refined salt, put them in a container, and it will be ready for about 30 days. This method is the easiest.

Take an appropriate amount of Sichuan pepper, five-spiced star anise, garlic, ginger and refined salt for five-spiced eggs, put the same amount in water and boil for 20 minutes, and pour it into the porcelain jar. Then soak the washed eggs and seal the mouth of the jar, 40

Queen-of-the-day ready. This kind of pickled duck eggs are fragrant and slightly salty.

Normally, people are accustomed to pickling duck eggs, and rarely choose eggs to pickle, for three reasons: first, duck eggs are not suitable for stir-frying, soup, boiled egg custard, etc., because of their fishy smell, while eggs are the opposite, whether they are fried or steamed, they are very fragrant; The second is that as long as the duck egg pickling is skillful, the oil quicksand is very delicious, and the egg pickling is not easy to produce oil quicksand, which affects the taste; The third is that the duck egg yolk is larger than the egg yolk, and the essence of the pickled egg is on the egg yolk, which is more enjoyable to eat.

The method of pickling eggs is basically the same as pickling duck eggs, but the yolk of pickled eggs is not easy to get oily, and when it is finally oily, the egg whites are often particularly salty and cannot be eaten, so the pickled eggs are slightly adjusted in the details.

Soaking in white vinegar is to further sterilize, and the other is to soften the eggshell, so that the salt can penetrate into the yolk smoothly, so as to achieve the effect of oil quicksand as soon as possible.

Salted eggs are pickled with native eggs to produce the most oil.

The reason why salted eggs can produce oil is because the yolk itself contains fat, and the marinating process only forces out the fat in the yolk. The oil content in native eggs is significantly higher than that of foreign eggs, so only by marinating them can more oil be produced.

Adding white wine or rice wine can quickly produce oil.

When marinating salted eggs, you can add an appropriate amount of white wine or rice wine, the amount of wine does not need too much, but they are the key to making salted eggs quickly oily, because white wine and rice wine can accelerate the coagulation of proteins, so as to squeeze out the oil in the egg yolk faster.

Baijiu or rice wine also helps salt penetration, so that the curing time is also greatly shortened, and the curing process can be completed in about 10 days.

Exposure to the sun is also the key to oiling salted eggs.

It's not clear what role the sun can play, but salted eggs that have been exposed to the sun can indeed produce more oil, probably because some of the moisture in the eggs is removed, and at the same time, the temperature is used to let more oil in the yolk escape. This should be the same as when we are in the sun, ** will produce a lot of oil.

Step 1: It is recommended to clean the duck eggs before drying them naturally. It is beneficial to remove stains on the surface of duck eggs, and avoid bacteria in the eggshell from invading the inside of duck eggs, resulting in failure to marinate and spoilage.

Step 2: Prepare a basin of boiling water, pour in half a bowl of salt, stir and melt and let cool. Duck eggs are marinated in salted water for hygiene, but they must be allowed to cool before putting them in.

Step 3: Put the duck eggs into a clean glass jar, pour in the salted salt water after cooling, the water level is not above the duck eggs, and seal and place.

Step 4: Marinate for about 20-25 days to marinate, so that the salted duck eggs are oily and salty.

2 How much salted duck eggs should be eaten in a day.

Half or one is advisable.

Since salted duck eggs contain a lot of salt, it is recommended that healthy people should eat half a salted egg at a time, not more than 1 a day, and it is best to reduce the intake of other high-salt foods and sodium-containing condiments, and drink more water after eating. In addition, it can be eaten with boiled eggs, which is not only good for protein intake, but also not too salty.

Materials. Ingredients.

20 eggs.

Seasoning. Salt.

Amount. The practice of marinating salted eggs in oil.

1.Prepare salt and two-pot head of wine.

2.Dip the eggs in the wine and cover with wine.

3.Then roll the wine-coated egg in the salt until it is all salted.

4.Tie the salted egg in a plastic bag, taking care not to let it leak.

5.Store in a warm place for 15 days.

The eggs soaked in white wine are wrapped in a layer of coarse salt, wrapped in plastic wrap and dried in the sun for a few hours, then sealed and placed in a cool place, and left for half a month to eat salted eggs with sand.

Pickling salted eggs is very simple, wash and dry the eggs, pour a part of the high liquor in the bowl, coat each egg evenly, and then put it in boiled and cool salted water for 20 days. If you want to eat five-spiced food, put Sichuan pepper and bay leaves when boiling salted water.

To marinate salted eggs that can flow oil, first wash the eggs with cold boiled water and dry them, then wrap them in a layer of white wine, and finally put them in a bag to simmer for a while.

Pickled salted eggs have tricks, are easy to learn, produce more oil, and have a more fragrant taste.

Don't know how to marinate salted eggs? Follow me, and you'll be in two minutes.

Summary. Hello, dear, step 1、Ready to wash and dry the eggs, salt, vinegar, two bowls (so convenient)

Step 2: Pour half a bowl of salt and half a bowl of vinegar.

Step 3: Roll the eggs in vinegar to soften the shell.

Step 4: Roll the salt again.

Step 5: Wrap in plastic wrap and let the salt fully enter the eggs.

How to pickle salted eggs to make oil delicious.

Hello, dear, Step 1, Prepare the eggs, salt, vinegar, and two bowls for washing and drying the smiling limbs (so that it is convenient for the sullen spring) Step 2: Pour half a bowl of salt and vinegar Step 3: Roll the eggs in the vinegar first to soften the shell. Step 4: Roll the salt again. The first 5 steps are covered in plastic wrap and the salt is allowed to fully enter the eggs.

Step 6: Put everything into a container that won't allow the eggs to move freely.

Among them, you can put liquor in salt: putting liquor is the key to more oil in salted eggs, and you must not forget it. Because the liquor can be envied to accelerate the coagulation of the protein in the egg, so that the chawei oil in the egg yolk is squeezed out.

The pickling method for salted eggs that are delicious in oil is as follows:Tools Ingredients: eggs, vinegar, water, liquor, pot, ginger, eight dough reangles, Sichuan pepper, coarse salt, sugar, sealed jar.

1. Clean the surface. There are a lot of bacteria on the surface of eggs, and if you don't clean them and marinate them, they are easy to deteriorate, so you should clean the surface with clean water, and it is best to wipe the surface with vinegar, and then rinse it and dry the surface shed or the water before pickling.

2. 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 liquor, and turn off the heat to let it cool down naturally after all the edible salt has melted.

3. After the brine chain water is completely cooled, pour it into the jar where the fresh eggs are placed, and it is advisable to cover the egg noodles.

4. Add the prepared liquor and mix thoroughly, seal the mouth of the jar, and marinate for 40 days.

After the day, take out the salted eggs that are cooked at this time, and the taste is just right, and the oil is particularly delicious.

Pickled salted eggs in winter will generally produce oil in 2-3 months, and oil will generally come out in a month when the temperature is high in summer

Ingredients: 1500g of eggs Accessories: 200ml of liquor, 250g of salt, 20 fresh-keeping bags.

Prepare all the ingredients and soak the eggs in the white wine for 3 minutes (in order not to waste the liquor, you can soak it in batches and add it at the same time as the salt is removed).

2.After soaking, the eggs are coated with a layer of salt.

3.Put it in the corner of the plastic bag (you can also use the plastic bag you usually buy vegetables).

4.Wrap the eggs firmly.

5.All wrapped eggs.

6.Put them all together, put them in the sun for one to two days, and then put them in a cool place for 1 to 2 months (depending on the weather, one month if it's summer, and a little longer if it's cold).

7.Marinated eggs.

The salted egg pickling method is prepared as follows:

Preparation: 10 fresh eggs, a cup of high-concentration liquor residue Gaoqiao, 300g of salt, a piece of plastic wrap, and a plastic or glass jar with good sealing.

1. Prepare a few fresh eggs, the shelf life of salted eggs will be a little longer when marinated in fresh eggs, and you can do less for novices. Scrub the eggs with clean water several times to remove any dirt from the surface. And wipe dry with moisture-absorbing paper, or put it in a ventilated place to dry naturally.

2. Take a bowl with a wide bottom and pour in a little high-strength liquor at the bottom. Gently put the dried eggs into the liquor so that the shells can be stained with the liquor. Be careful not to leave the eggs in the liquor for too long, otherwise the pickled salted eggs will be bitter.

3. Prepare the salt while preparing the wine. Take a small bowl and pour in the salt from the small shallow bowl. Roll the eggs dipped in wine and salt. If you want to make the salted eggs taste a little salty, you can coat them with a thick layer of salt, and vice versa.

4. Wrap in plastic wrap.

Wrap the salted eggs in a plastic wrap seal, pack them in one place, and press them by hand to drive away the air inside, so as not to enter too many microorganisms and affect the quality of the pickling. Of course, less air is better. Wrap all the eggs in this way.

5. Sealed canning.

Clean the jar to ensure that it is oil-free and water-free. Put in the wrapped eggs, close the lid tightly, and place at room temperature of about 20 degrees Celsius to ensure a cool and no light environment. In about a month, salted eggs can be eaten, and after taking them out, they can be put in the refrigerator to refrigerate, and they can be eaten as much as they want.

Put more salt and marinate for a longer time, so that the salted eggs will produce oil. Here's how:

The ingredients that need to be prepared in advance include: 40 eggs, 750 grams of salt, and appropriate amount of water.

1. Wash the eggs and dry them.

2. Put water in the pot, pour in salt, and bring to a boil.

3. Cool the boiled salted water.

4. Put the dried eggs in a container, which should be waterless and oil-free.

5. Pour in the salted water to cool.

6. It is advisable to have eggs at the end.

7. Close the lid, put it in a cool place and wait for a month.

8. When the time is up, take it out and cook it, so that it is done.

Notes:In winter, when the temperature is low, the oil will generally be produced in 2-3 months, and in the summer, when the temperature is high, the oil will generally be produced in a month.