How to make salted eggs quickly, how to marinate salted eggs quickly

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 first, 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, take out the eggs after the eggs are evenly stuck with the sediment, put them in a food bag or other containers, and take them out after 3 weeks 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. Saturated brine salting method. The amount of water and salt depends on the number of eggs. When marinating, the table salt is first dissolved in boiling water to reach a saturated state (concentration of about 20%).

After the salt water cools, pour it into the jar, and put the washed and dried eggs into the salt water one by one, seal the mouth of the jar, put it in a ventilated place, and open the altar to take the eggs and cook them 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. Pickling of spicy salted eggs. Prepare a bowl of hot sauce and refined salt, wash a few fresh eggs, wash the porcelain jar with water when pickling, and wipe it dry 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, cover it and seal it strictly with kraft paper, place it in a cool and ventilated place, and you can open the jar and cook it after 30-40 days.

6. Pickling of spicy salted wine-flavored eggs. Take the thick spicy sauce and liquor, mix evenly according to the ratio of 8:2, put the washed and dried eggs one by one into the evenly rolled and dipped, and then roll them again in the refined salt, and then put them into the porcelain jar, tightly seal the mouth, and marinate for 70-90 days.

This pickled egg is spicy red, full of wine aroma, salty and slightly spicy, and has a pleasant taste.

7. Pickling spiced salted eggs. Take Sichuan pepper, cinnamon, fennel, ginger, refined salt, boil with the same amount of water for 20 minutes, pour it into a porcelain jar, soak the washed eggs in, seal the mouth of the altar, and cook it after 40 days. This egg has a strong aroma and is slightly salty.

Pour more salt into a container and stir with water, then put the eggs in it.

That's how my house is flooded.

1. Take half a bowl of water, add about 30 grams of salt, and stir well. At the same time, add 10 grams of star anise and 10 grams of Sichuan peppercorns.

2. Pour the water with salt into the red mud, stir well, (no red mud can use the local viscous slightly more viscous soil, no impurities in the soil is the best) stir the red mud into mud.

3. Clean 20 raw duck eggs, it is best to choose Gaoyou's duck eggs, the salted duck eggs have a better taste, and remove the debris on the surface of the eggshell.

4. Smear the red mud on the duck eggshell, and apply it evenly.

5. All duck eggs are placed in the supermarket purchase or bag, tightly sealed, and packed into several bags to ensure that the bag is sealed and placed in a cool backlit place.

6. It can be eaten after 3 days, and the cooked duck eggs already have the taste of salty and salty kernels; A few more days to a week can achieve the effect of salted duck eggs; After half a month, the butter in the egg yolk can be marinated.

Rapid research and development is to put the salted eggs in a slightly warmer place, and put more salt, it will be quickly and marinated salted duck eggs.

When marinating eggs, the salt is first dissolved in boiling water to be saturated (that is, the salt water is a little salty and bitter). Wait for the brine to cool, put the washed and dried eggs into the brine one by one, and pour a small cup of liquor into the brine water, seal the mouth of the jar, and open the jar to cook in about 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.

2.When soaking and marinating eggs, the washed and dried eggs are first soaked in the liquor one by one, then rolled with refined salt, and put them in a container, which is ready for about 30 days. This method is the easiest.

3 five-spiced eggs.

Take an appropriate amount of Sichuan pepper, spiced star anise, garlic, ginger, refined salt, put the same amount in water and boil for 20 minutes, pour into the porcelain jar. Then soak the washed eggs in and seal the mouth of the altar, and it will be ready after 40 days. This kind of pickled duck eggs are fragrant and slightly salty.

4 Pickle the ashes. Grass ash and table salt are dipped in water and eggshells (most of the products sold in the market are pickled in this way).

5 Pickled rice soup, with rice soup or boiled rice noodles and yellow or red mud, and salt (the amount of salt is not proportional, but added according to the saltiness and lightness of the requirements), it is said that this pickled salted egg yolk produces the most oil.

In addition, some people have recently used pressure cookers to marinate, and it can be marinated in just 3-4 hours! The method is: first prepare a saturated salt solution with cold boiled water and salt, put the fresh eggs without breakage into the pressure cooker, pour the saturated salt solution into the eggs, and the volume occupied by the eggs and salt solution does not exceed three-quarters of the total capacity of the pressure cooker.

Then put the pressure cooker lid on the rubber band, cover the pressure cooker, and screw it tightly. Then take the pump and connect its air duct to the air outlet hole of the pressure cooker lid to 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, and remove the eggs. Because 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 marinated in a short time, and the saltiness of the pickled duck eggs is relatively uniform.

You are talking about pickled salted eggs, 10 catties of eggs, 2 catties of salt, 1 tael of peppercorns, a little star anise, cinnamon, 1 tael of fresh ginger, the eggs are washed and dried, they should be wiped and put in the container, and the rest of the ingredients are put in the pot and boiled to cool, and added to the container where the eggs are placed.

Pickled eggs are delicious and have a knack, and the rural daughter-in-law will teach you a secret recipe to ensure that all of them are sand and oil, which is really fragrant. Yesterday, my mother bought a box of eggs and went home, saying that now eggs are cheap, only 2 yuan 6 a catty, more suitable than eating vegetables, buy more pickled eggs to eat. Mom also said that now the eggs in the village can't be sold on the market, **it's cheaper, what are your local eggs**?

Pickled eggs are a delicacy for meals, my family must have breakfast, a bowl of porridge, a salted egg, a cake, eat full and comfortable, or one day do not want to cook, pickled eggs can be done, salty and fragrant eggs that are more enjoyable than eating big fish and meat. Many people may often buy salted duck eggs to eat, rarely eat salted eggs, in fact, the taste is almost the same, and they are clean and affordable at home. Making pickled eggs is actually very simple, as long as the salt ratio is added correctly, there will be no salty or no oily situation, just share the specific methods and proportions with you, take advantage of the fact that eggs are so affordable now, make more pickled eggs to eat, nutritious and delicious.

Ingredients to prepare for pickling eggs: eggs, salt, pepper, star anise, cinnamon, bay leaves, and white wine.

Specific method: The first step: clean the eggs first, the surface should be gently brushed with a steel wool ball or brush, the eggshell is clean, and you can rest assured when eating.

After cleaning, wipe dry with a cloth, and then put it in a ventilated place to dry, so that the surface moisture is thoroughly dried, otherwise the eggs are easy to spoil.

Step 2: Prepare the pickled materials, pickled eggs are divided into two kinds, one is dry pickling, the other is wet pickling, I personally think that wet pickling tastes better, because not only salty, but also the aroma of various ingredients, and the pickled will be more even, and the natural taste will be better. Add water that can not be used to the eggs in the pot, put in turn pepper, star anise, cinnamon, bay leaves, salt, the point is here, the ratio of water and salt is, 1 kg of water 100 grams of salt, remember to add according to this ratio, too salty and too light are not delicious.

Cover the pot, bring to a boil over high heat, simmer for 15 minutes, turn off the heat and let cool.

Step 3: The container of pickled eggs should also be waterless and oil-free, (after the container is cleaned, blanch it with hot water and then wipe it dry and dry, there must be no water, many people put the eggs salted and rotten because of water) Put the dried eggs into the container and pour in the marinade that has been boiled and cooled.

Step 4: It is also a key step, finally add a bowl of high liquor, preferably above 45 degrees, the liquor has the effect of sterilization and antiseptic, and then cover the lid tightly and seal and marinate for a month, in fact, you can eat it in half a month, but the saltiness is not very heavy, and the longer the time, the more flavorful.

It turns out that pickling eggs is so simple, the recipe steps are explained in detail, and the eggs are all oily. Delicious pickled eggs are done, pickled duck eggs are the same in the same way, so as to ensure that the saltiness is moderate, all of them start to sand and flow oil, which is better than buying, and friends who love salted eggs hurry up and try it.

Hello! The methods and steps to make salted eggs are:

1.First of all, there should be a pickle jar, we have a lot of people in our family, so we prepared a large jar that can pickle 60 eggs.

Before marinating eggs, you need to carefully wash all eggs with a small brush, so you need to wash them carefully to avoid eating chicken feces.

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.Remove from heat and prepare salted water.

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.

According to the ratio of 5 catties of water and 1 catty of salt, the saltiness of the salted eggs is just right, and the oil will be produced.

The proportion is like this, but the amount of water needs to be controlled by yourself, to not over the eggs, add water and salt to the pot and turn on the fire, 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 cooking out the fragrance, turn off the fire 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.

After 30 days of marinating, you can take it out and taste it.

1. Wash the eggs and dry them.

2. Wet each egg in white wine.

3. Roll the eggs dipped in white wine in salt and let them all be pickled and wrapped.

4. Put it in a sealed jar and marinate for 30 days.

About liquor. Any liquor will do, there is no difference.

Regarding salt: ordinary refined salt is used, and some people suggest using coarse salt with larger particles, which should be a little saltier, and you can compare it with different attempts. The housewife is not very thick and not too much salt, so the pickled eggs are not particularly salty, just to eat.

About Sealed Jars:

Use a pickle jar, there is also a way to put eggs in a fresh-keeping bag, and then put it in a sealed fresh-keeping box or bottle jar, the better the seal, the better the pickling effect, the housewife also added a layer of plastic wrap outside the tank.

About eggs. If you use a white-skinned egg, the skin is thinner and crispier, and if it is a red-skinned egg, it feels like it may need to be marinated for a little longer to have a good effect.

About the marinade state:

During the 30 days of marinating, I opened it twice in the middle, and once in about ten days or so, the egg whites basically had a little salty taste. The second time around 20 days, the yolks and whites were already completely salty. Finally, by 30 days, some of the egg yolks have been oily, after all, eggs are not as easy to produce oil as duck eggs, but the taste of the egg yolk is still very good.

Salted eggs need to be prepared.

Eggs, high liquor, star anise, dried chilies, cinnamon and other seasonings.

The specific steps to make it.

The first step is to process the eggs. After washing the eggs, soak them in a basin of water for a while. Eggs floating in the water are to be picked out. After the eggs are selected, the eggs are fished out, put them in the sun, and as soon as they are dried, they are put away.

The second step is to make the base. Prepare the pot, pour an appropriate amount of water into the pot, add Sichuan pepper, dried chili, star anise, cinnamon, etc., **, after boiling until boiling, add a little salt, let the salt melt thoroughly, and turn off the heat after 3 5 minutes.

The third step is to marinate the eggs. After turning off the heat, the base is ready. Allow the base to cool.

Prepare a larger glass bottle and gently place the dried eggs into the glass bottle one by one. After the eggs are filled, pour the cooled base into the glass bottle, remember to take out the pepper, star anise and other ingredients in the base first, and pour into the glass bottle only the water to boil the base. The water must be submerged with the eggs.

Finally, pour a small amount of high-strength liquor into the glass bottle, about three caps are enough. Then seal the glass bottle and place it in a dry and ventilated place. After about a month, the eggs are marinated.