How to pickle eggs to taste good, and how to pickle eggs best?

Eggs are cleaned and dried, and be sure to dry them!

Soak it in liquor for 20 seconds or 30 seconds.

Then roll on with a layer of salt.

Wrap it in plastic wrap so that the salt grains don't fall off when it's dry.

Wrap the eggs into a large crisper bag, put in the sun for an afternoon, it is said that this is the key to oil, I specially checked the weather forecast before pickling the eggs, found a super sunny weather to do, exposed to the sun for an afternoon, and then put it in the shade for 30 days.

After 30 days, remove the plastic wrap, rinse the salt grains, put it in water and boil it for 10 minutes after the water boils. If you think it's salty, soak the eggs in water for a few days before boiling them.

Pickled eggs, also known as salted eggs, living in the countryside of the little friends, almost all have eaten, the original living conditions are not good, just count on this to eat and drink, share a simple way to pickle eggs, eggs at home, duck eggs can be operated, the more novices the easier it is to operate, so that you can succeed at one time.

How to marinate eggs.

Prepare ingredients: 6 kg of eggs, refined salt, white wine, dried chili peppers, star anise, Sichuan pepper, bay leaves.

Steps:1First of all, put six catties of prepared eggs in clean water to clean it, and there are two main purposes for cleaning eggs: one is to clean off the E. coli on the surface of the eggs, and the other is to clean off the protective film on the surface of the eggs. This makes it easier to absorb the flavor when marinating the eggs!

2.After the eggs are cleaned, they are left to dry in the sun and set aside. If you want the eggs to be pickled and not moldy, the surface of the eggs must not have water.

3.Prepare the seasoning for marinated eggs, two star anise, two bay leaves, a small handful of Sichuan peppercorns, and then add 400 grams of refined salt and pour directly into the wok. Then add enough water to cover the seasonings.

Cover and bring to a boil over high heat. Once the water is boiling, cook again for five minutes. Then turn it off the heat and let it cool.

4.By this time our eggs have been dried, and then they are placed in an ancestral ceramic jar. Don't add too much eggs, you need to put two-thirds full. We add the rest to the juice to dry.

5.After the eggs are put inside, we pour the prepared juice inside. The last step must be remembered, add 52% high liquor. High liquor is able to speed up the curing time of eggs. At the same time, it also prevents the eggs from becoming moldy.

6.Cover it with a layer of plastic wrap and then place a ceramic bowl with a weight. Be sure to seal it tightly. If you don't feel sure, you can wrap two extra plastic bags on it. Put it in a cool and ventilated place for seven days.

Ingredients: 5 kg of eggs, 1 kg of salt.

Method step: Wash the eggs in clean water.

Wash and dry, be sure to dry the moisture on the surface.

Add enough water to the pot and add the prepared salt, peppercorns, star anise, cinnamon, ginger. Cook over high heat until the salt is completely melted.

Place the boiled water in one place to cool.

Place the dried eggs in the jar.

Pour the cooled salt water into the jar until the eggs are finished. After 30 days, you can eat it. After marinating, take it all out at once, cook it in a pot under cold water, cook for about 5 minutes, and put it in the refrigerator for about 1 degree after cooling.

Removing them all at once is to prevent the pickling from being too salty.

Precautions. The salt must be completely melted in the water.

Eggs must be dried before being placed in a container.

The brine must be submerged over the eggs, and if there are eggs floating on the surface, be sure to press them down with something to prevent the pickling from smelling.

The ratio of salt to eggs for pickled eggs is 1 10, and 10 pounds of eggs are put in 1 pound of salt.

It is recommended not to put too much salt in salted eggs, because if too much salt is placed, nitrite will be produced, which is a carcinogen. In addition, if the salt taste is too strong, there will be a certain amount of water in the body that is not suitable for being removed, resulting in edema of the body. Secondly, it is recommended to put a certain amount of vinegar and rice wine when marinating eggs.

Vinegar can be sterilized, while rice wine can remove the fishy smell of eggs. Generally, it is ten catties of water and one catty of salt.

How to marinate eggs.

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 first, add refined salt, essential oil and water, stir into a paste, and then put the fresh eggs that have been cleaned and dried in the shed one by one into the slimy mud, take out the eggs after the eggs are evenly stuck with the sediment, put them in food bags or other containers, and take them out after 3 weeks to wash off the sediment and cook them. 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 salt is first dissolved in boiling water to reach a saturated state (the concentration is about 20% of Yanhu). 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, and 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.

Pickled eggs, also called salted eggs, is a simple food that people in the countryside like to eat very much, generally pickled for a period of time can be eaten, the eggs are brilliant, but also sand flow oil, the entrance is salty and fragrant, and the aftertaste is endless. However, there are very few on the market now, and most of them are salted duck eggs, so if you want to eat salted eggs, you really have to make them yourself.

Ingredients to prepare for pickling eggs:

Eggs, salt, peppercorns, star anise, cinnamon, bay leaves, 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.

There are many ways to pickle this home-cooked convenience dish, salted eggs. Raw pickling, cooked pickling, mud pickling, dry pickling, paper pickling, ......There are various pickling methods, each with its own short and long. Some people are not pickled well, have a sour smell or half shell, burst when cooked, or are too salty to eat.

I use sand pickling, and after repeated verification and comparison, the sand pickling effect is the most ideal. Moreover, the advantages of sand-pickled eggs are that they use less salt, and secondly, sand protection prevents fly bites and mold contamination. The third is that it is not bad for a long time, the egg yolk is oily for a long time, and the egg white is not bad and soft.

Pickled salted eggs, 10 pounds of eggs, 2 pounds of salt, 1 tael of peppercorns, a little star anise, cinnamon, fresh ginger 1 tael slices, eggs washed and dried, to wipe it, put it in the container, the rest of the ingredients are put in the pot and boiled to cool, add to the container where the eggs are placed, the water should not pass the eggs, and the pickling can be eaten for 50 days.

Dry-pickled salted eggs.

Soak the washed eggs in white wine, then put the eggs in the salt and roll them around, until they are evenly covered with salt, and then put them in a plastic food bag that does not leak, tie the mouth of the bag tightly and seal it, and after a week, the salted eggs will be pickled.

There are many ways to pickle this home-cooked convenience dish, salted eggs. Raw pickling, cooked pickling, mud pickling, dry pickling, paper pickling, ......There are various pickling methods, each with its own short and long. Some people are not pickled well, have a sour smell or half shell, burst when cooked, or are too salty to eat.

I use sand pickling, and after repeated verification and comparison, the sand pickling effect is the most ideal. Moreover, the advantages of sand-pickled eggs are that they use less salt, and secondly, sand protection prevents fly bites and mold contamination. The third is that it is not bad for a long time, the egg yolk is oily for a long time, and the egg white is not bad and soft.

The method of sand-pickled eggs is:

One pound of eggs, one pound of fine sand, three taels of water, one or two salts, peppercorns, spices, tea, wine, sugar, and monosodium glutamate at will. The container should be buried in the sand and covered with a layer of salty sand and eggs, and finally all of them should be buried in the sand and covered to prevent dry consumption. Before eating, take it out and cook it in the sand.

Ingredients: fresh eggs, spices, salt, liquor.

Preparation steps: Step 1, ingredients: fresh eggs (washed and dried).

Step 2: Salt, liquor, and ingredients.

Step 3: Pour 1750ml of water into the pot and add salt.

Step 4: Put in the ingredients.

Step 5: Bring to a boil until the salt melts, turn off the heat and let cool.

Step 6: Next, put the fresh duck eggs in a bottle and pour in the salted brine that has cooled.

Step 7: Add the liquor.

Step 8、Then, cover the lid and marinate for about 20 days。

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.