How do you best eat pickled eggs? How to marinate eggs deliciously

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 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.

Salted eggs may often be eaten, but now everyone is generally worried about food additives when buying things, and instant food is unhealthy, so if we learn to pickle salted eggs by ourselves, wouldn't it be economical and healthy. The following is the content I have collected for you on how to marinate eggs, welcome to read.

How to marinate eggs deliciously

Ingredients. 5 pounds of eggs and 1 pound of salt.

Method. 1.Wash the eggs in clean water.

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

3.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.

4.Place the boiled water in one place to cool.

5.Place the dried eggs in the jar.

6.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: l Salt must be completely melted in water.

l Eggs must be dried before being put in a container.

l Saline. Other ways to marinate eggs

1.Salted eggs.

When marinating, 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. Pickled eggs in white wine.

When soaking, the washed and dried eggs are first soaked and dipped in white wine one by one, then rolled with refined salt, put them in a container, and it 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. Pickling of plant ash.

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

How to pickle boiled eggs, many people should also have experience in this area at ordinary times, generally we are pickled raw duck eggs or eggs, pickled out of the taste can be better, not particularly salty, but also fragrant oil, let's take a look at the method of pickling cooked eggs.

Pickling eggs is very simple, after the eggs are boiled, let the salted water cool, and marinate them directly. If the quantity is smaller, you can even boil it and then put it in water to marinate, but the taste is not as good as not knocking the skin. Use a container similar to a rice wine jar and wipe it clean, and you can't have any grinding.

Boiled the hard-boiled eggs in salt a few times, then in the white wine a few times, and coated in a layer of salt. Put it in the jar. Seal with plastic wrap, finally cover with a lid, marinate for 2 weeks and then eat the egg shell with a spoon.

Put salt in the water and put a little pepper to boil, the salt water is cool, pour some wine (pickled faster), put it in the jar and seal it well, prevent flies, and generally it can be used in 20 to 30 days. 1.Peel off the shell of the egg after it is cooked.

2.Bring the water, vinegar, sugar, salt, white pepper, cloves, wet mustard and thinly sliced ginger together to a boil. 3.

Put the peeled eggs in the bottle, then pour in the cooled soup, seal them for 3-4 days and start eating.

Home-pickled salted eggs

Ingredients: eggs, wine, salt.

Method.

1.Wipe the eggs clean and give him a bath with a high count of wine, which means rolling the eggs down in a bowl with wine, then picking them up and rolling them in salt, and then wrapping them in plastic wrap or a bag when they are full of salt, remembering to pile the salt evenly around the eggs as much as possible.

2.Put it in the sun, the sun is stronger, it is better.

3.After drying, put it in a clay pot for a month, and do not need to put it in the refrigerator.

Tips: I use vodka, and I can use high-level koji, two-pot head, Xifeng, and whiskey. Now I'm ambitious, next time I learn to make preserved eggs, haha!

Pickled eggs

Ingredients: 12 large eggs, 350 ml of distilled apple cider vinegar, 350 ml of water, 1 tablespoon of pickled spices, 1 garlic, crushed, 1 bay leaf.

Method.

1.Place the eggs in a pot and cover with cold water. Remove the pan immediately after boiling. Let the eggs soak in hot water for 10-12 minutes, then remove, cool and remove the shells.

2.In a medium saucepan over medium heat, mix the vinegar, water and marinade together and bring to a boil, add the garlic and bay leaves, and remove from heat.

3.Place the eggs in a distilled container, pour over the boiled hot juice and seal. Refrigerate for 8-10 days.

Now you should know how to pickle boiled eggs, in fact, its method is also very simple, after reading our introduction today, you can try to do it, you will be able to make particularly delicious salted eggs, and you can also learn how to marinate salted duck eggs, which is also very simple.

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. Sand can be used repeatedly.

Tea leaves, Sichuan peppercorns, large ingredients, seeds, purified water, or Sichuan peppercorns, large ingredients, dark soy sauce, the former is tea eggs, and the latter is salted eggs.

Here's how to marinate eggs:1. Brush the basin clean and dry.

2. Brush the eggs and set them aside for later use.

3. Prepare an appropriate amount of liquor and salt.

4. Soak each egg in white wine and cover it with salt.

5. Wrap the eggs with table salt on the surface in plastic wrap.

6. After exposing the wrapped eggs to the sun for a day, place them in a cool place for about ten days and eat them.