A good way to salt eggs? An easy way to make salted eggs

Pickled eggs? Simple, half a small bowl of high liquor, eggs and then roll in the wine, then roll the salt (salt is thicker), put it in a sealed bag (ziplock bag is also available), and after sealing, the oil will come out after about ten days.

Here's how to make a salted egg:Ingredients: duck eggs, purified water, sea salt, 60° liquor.

1. Brush the duck eggs you bought and dry the skin.

Pour 60° white wine into a bowl, and evenly dip each duck egg in white wine.

3. After dipping the wine, put it into a container with duck eggs, pour the remaining liquor in the bowl into the container, and seal it overnight.

Pour 6,000 grams of salt into water and bring to a boil, pour it into a container with duck eggs after cooling, seal it and put it in a fixed position.

The oil and sand flowed around the day.

After the day, take out the duck eggs and wash them, put them in the pot with cold water, the water is not over the duck eggs, cover the pot, boil the water for 15 minutes, turn off the heat and simmer for 5 minutes.

Pickled eggs like pickled eggs, the eggs are best pickled in oil, and the steamed buns and flatbreads are delicious.

Ingredients: eggs, salt, liquor.

Steps: Step 1: Prepare eggs, half a bowl of white wine, half a bowl of salt, plastic wrap, and jars. Choose fresh and intact eggs, wash them well, and control the moisture.

Step 2, first of all, put the eggs in the liquor first, wait for 20-30 seconds, no need to be particularly serious, just about the same, to ensure that the eggs are soaked as a whole. Then, roll the eggs in salt so that the salt evenly smears on the surface of the eggs. Finally, wrap the eggs in plastic wrap.

Well, put all the memories in a jar, put it in a cool place, and you can eat it in 3 weeks. If you don't have a jar, a plastic bag will do.

Step 3: After marinating, take out the eggs, remove the plastic wrap, wash them, cook them with water, and cook them over medium heat so that the eggs will not break. It's been marinated for almost four weeks, and it's already oily. Finish it as soon as possible after marinating, if it is too long to eat, it will be very salty, and the oil will become less or disappear.

Tips: It is best to use a slightly higher degree of liquor, which is not easy to spoil and wrap it in plastic wrap, so that the salt will not fall off.

Preparation of pickled salted eggs:

1. When marinating salted eggs, first dissolve the salt in boiling water to be saturated (that is, the brine 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 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. 3. 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 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. Pickling of plant ash and plant ash and salt, dipping eggshell with water (most of the products sold in the market are pickled in this way) 5. Rice soup is pickled with rice soup or boiling rice noodles after the Hongqi whispers soup and yellow mud or red mud, and salt is added (the amount of salt is not proportional, according to their own requirements of saltiness, light to add the surplus), it is said that this pickled salted egg yolk produces the most oil.

6. It only takes 3-4 hours to marinate in a pressure cooker! 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.

The correct way to marinate salted eggs is as follows:

Ingredients: eggs, white vinegar, high liquor, salt, peppercorns.

Tools: basins, chopsticks, water, chopping boards, bowls, plastic wrap, bags, kitchen paper.

1. Prepare an appropriate amount of eggs and wash them carefully before making them, preferably several times.

2. After the eggs are cleaned, add enough water to a large bowl, then add a small bottle of white vinegar to the water, stir well with chopsticks, and then gently put the eggs into the vinegar water and soak the eggs for about 3 hours.

3. When the soaking time is up, rinse with water, wash twice more, and rinse the vinegar water on the surface. After washing, you can place it on a cutting board to dry the moisture on the surface of the eggs, or you can use kitchen paper to dry the moisture. In short, there should be no residual moisture on the surface of the egg, and if the egg still has residual moisture, it is easy to deteriorate when marinating.

4. After the moisture on the surface of the eggs is dry, add an appropriate amount of high liquor to one bowl, and then add an appropriate amount of salt and pepper powder to another bowl, stir evenly and destroy well. Put the eggs in the high liquor first, let the eggs are wrapped in white wine, and then put the eggs into a bowl with salt and pepper powder, roll evenly, let the seasoning wrap the whole body, and follow this step to operate all the eggs that you have.

5. Prepare plastic wrap and wrap the wrapped eggs in plastic wrap, which must be wrapped tightly, so that it is more conducive to pickling. After the eggs are wrapped, put them all in the bag, then tie the bag tightly, tie it tightly, tie it and put it in a cool place for pickling, and you can eat it after marinating for about half a month.

1. Ingredients: appropriate amount of eggs, appropriate amount of salt, appropriate amount of water, appropriate amount of soy sauce.

2. Boiled eggs in cold water, after the water is boiled, the water should be covered with 10 15 minutes, the water should cover the eggs, pay attention, so that the boiled eggs will sometimes "leak", the leak-proof method is to prick a few small holes for the eggs with a needle before cooking, or knock the eggs with the back of the spoon when half-boiling, and do not knock them if they are cracked.

3. Cook eggs in an electric pot, no need to time, and will not burst, very easy to use, we use two kitchen paper towels, spread in water on the electric pot, wash the eggs and put them on it, press the switch, jump up and finish.

4. First dissolve the salt in boiling water, wait for the salt water to cool, put the washed and dried eggs into the salt water one by one, pour a small cup of liquor into the salt water, seal the mouth of the altar, and open the altar to cook in about 30 days.

5. Rinse the boiled chicken with cold water, and then knock the egg with the back of the spoon, do not knock it out, put it in the container, put salt, if you like to eat spiced, you can put star anise, cinnamon, pepper, bay leaves, cumin, liquor, etc., simply marinate it directly with salt and soy sauce, put it in the refrigerator to keep it fresh, take it out when you want to eat, because the time is too short and there is no oil, the egg pickled by the traditional method is cut with a lot of oil.

1.Wash the duck eggs or eggs or goose eggs, don't soak them in water for a long time, because they are eggs and duck eggs from the countryside, so they are too dirty, and they are not washed without soaking.

2.I washed one and wiped one with a towel, so that the surface moisture evaporated quickly. If you wash it in the morning, you can make it in the afternoon.

3.Prepare half a bowl of Gao Jing Jingyuan liquor, soak the duck eggs in the wine for a minute and roll them with salt. I wrap it in plastic wrap!

4.Duck eggs wrapped in plastic wrap are neatly placed in the sun to soak up the day's sunshine! Than the steps can not be omitted, in order to better oil!

5.Finally, put them in sealed bottles, or jars, or crisper boxes. , about ten days to ten bright state five days can be eaten! Depending on the personal taste, if you like to eat salty, it is not too salty.

Ingredients: appropriate amount of duck eggs, appropriate amount of refined salt, appropriate amount of high liquor, appropriate amount of plastic wrap.

Eggs will float when placed in salt water.

In general, objects with less density will float on top of objects with higher density, and the eggs themselves are denser than water, so they will send a brigade to sink to the bottom.

However, the density of brine is greater than that of water, and the density increases according to the increase in the salt content of the water, so when the salt in the brine reaches a certain level, the density of the brine will exceed the density of the egg, and the egg will float.

Ways to float eggs out of the water:

Concentrated brine. Why do eggs float in the water and don't branch? The main reason is that the density of the egg is greater than the density of the water, so once we make the density of the egg less than the density of the water, the egg will not sink at this time, but will float directly.

Adding a certain amount of salt to the water will increase the density, and the eggs will rise to the surface.

Sugar. In addition to adding salt to the water to increase the density of the water, in fact, we can also add sugar directly to the water. When the concentration of the sugar water is high, the eggs can float when they are put in.

Make rotten and use plastic foam.

We can also directly put a layer of plastic foam on the outer bread of the egg, which is much less dense than water, so that the egg can also float in the water.

Leave the eggs for a while.

If there is no outside help, we can also put the eggs directly for a few weeks, so that the eggs have deteriorated, the inside has changed qualitatively, the density will also change, and it will float in the water.

Under normal circumstances, if it is a fresh raw egg, it will generally not float in the water. What do we do if we want eggs to surface? If we follow the above method, we can make the egg float.

We know that salt water is denser than water, so by adding salt, sugar, or other solutions that make an aqueous solution denser than an egg, you can make the egg float in the water.