How to pickle salted eggs to get oil? How do you marinate salted eggs to get oil?

That's how I usually make it! First of all, it is necessary to choose good fresh duck eggs, the so-called good mainly refers to the seaside (such as near the octagonal in the development zone), which directly determines the color of the egg yolk; Then wash the jar and dry it without a little moisture; After the duck eggs are washed, the moisture is controlled and placed in the jar layer by layer; After the boiled concentrated salt water is thoroughly dried, it is poured into the jar and the duck eggs are not overcome; Seal the mouth of the altar [em05] [em05] [em05] Generally, it is salted in autumn (easy to spoil in summer), and it takes about 1 month to be basically salted, and it should be able to reach the level of egg yolk oil. View the original post

I have also tried to use the concentrated brine after boiling sea cucumbers, or add peppercorns, white wine, etc. to the brine; But personally, I don't think it's as clean as the taste of pure salt water. Another can also be without water, choose coarse particles of sea salt, wash and dry the duck eggs into the jar, a layer of duck eggs and a layer of salt, and finally drop a little liquor before sealing.

It would be great if you could just pickle the egg yolks! ~！hoho！[em222]

It's good to take a long time.,And it's necessary to put it in a rice pot to steam it to get oil.,It doesn't seem to be good to cook Check the original post".

Agree, it would be better if the duck could directly lay salted eggs, and it would have to flow oil. View the original post

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.

1.Wash the fresh eggs, dry them (not in the sun) and put them in jars.

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.

3.After the aroma is boiled, add 1 kilogram of coarse salt, a little sugar and 50 grams of white wine.

4.After the brine is completely cooled, pour it into the jar of fresh duck eggs, and it is advisable to cover 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.

Here are several other ways to marinate salty eggs with oily oil.

1.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.

2 Five-spiced eggs Take an appropriate amount of Sichuan pepper, five-spiced star anise, garlic, ginger, refined salt, put the same amount in water and boil for 20 minutes, and pour it 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.

3 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).

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.

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 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.

Everyone likes to let salted eggs come out of oil, because the more oil they are, the more fragrant and delicious salted eggs are. Today, I will summarize the ultimate secret of making salted eggs oily, according to this method, pickled eggs are definitely the best to get the most oil, and it will take about 10 days to make salted eggs oily.

How to pickle salted eggs to produce the most oil, and the secret of pickled eggs to produce oil in ten days.

1. Pickled salted eggs with native eggs 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.

Second, 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.

3. Exposure to the sun is also the key to the oil production of 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.

If you do all three of the above, you'll be able to marinate the oily, salted eggs with ease.

Additional note: Salted eggs after drying can be refrigerated in the refrigerator.

Salted egg pickling flow oil method: water pickling method, salt coating method, mud coating method

1. Water pickling method

Strong operability, simple method, and clean, the disadvantage is that the salt is less or will stink for a long time, prepare 35 eggs, 250 grams of salt, high liquor, pepper, star anise, storage box with lid, a board, press the egg, prevent it from floating up The egg is washed and dried, and the high liquor is passed. Add water, salt, peppercorns, star anise, boil, let cool, and pour into the storage box. Put in the eggs, the water must be covered with the eggs, the eggs will float up, press with a board and close the lid.

2. Salt wrapping method

It is highly operable, the material is simple, and it is relatively clean, but I still find it troublesome to wrap them one by one.

Prepare eggs, salt, plastic wrap, high liquor, wash and dry the eggs, and pass the high liquor. Roll in the salt to evenly coat the eggs. Wrap it in plastic wrap and tie it up with a rubber band.

After wrapping it all, seal it up, it's best to use a sealed jar, I didn't have it, so I just packed it in a plastic bag.

3. Mud wrapping method

It is troublesome to operate, because it has to be mixed with mud, and it is necessary to choose a certain cohesive soil, which is not very operable. But the advantage of this method is that it will not be bad for a long time to prepare the eggs, table salt, clay, thirteen spiced eggs wash and dry. Thirteen incense is poured into the earth, and water is added, and puree.

Coat the eggs in a layer of puree, roll them evenly with salt, and put them in a container.