How to make homemade spiced goose eggs, how to make homemade spiced eggs?

Homemade spiced salted eggs (eggs, duck eggs, goose eggs).

Ingredients: fresh eggs, duck eggs, goose eggs (I used eggs, and put two goose eggs), salt, pepper, fennel (star anise), bay leaves, cinnamon.

Method: 1. Wash the eggs with water and dry them, and wash and dry the jar where the eggs are ready to be pickled.

2. Put the eggs carefully into the jar one by one, and pay attention to the fact that the eggs and the inside of the jar must be absolutely dried, otherwise they will grow hairy.

3. Put water in the pot, the amount of water is about 2 3 of the capacity of the jar, **, put in pepper, fennel (star anise), bay leaves, cinnamon, and then put salt, the amount of salt is mastered like this: keep putting salt, stirring to dissolve, and then put, dissolve, until the salt is put in and no longer dissolved, that is to say, the salt water is saturated, then it's okay. Cook for a short while to release the flavor of the ingredients.

4. Cool the salt water thoroughly, pour it into the jar where the eggs are placed, cover the jar, and seal it better.

5、ok！It's that simple, after 20 days, you can eat and cook, it tastes great, the egg yolk will be oily, green food, try it.

Also, after the eggs are eaten, the brine can also be reused, but it must be boiled again, cooled, and salted if you add more water.

The process of making roasted spiced goose eggs:

1. Clean up the goose eggs in advance and set aside, slice the white mushrooms, shred the onion, cut the small red pepper into sections, cut the ginger into small slices for later use, and wash the coriander.

2. Cut out the flower knife with the goose egg peeling knife, smear with a little salt, and marinate for 10 minutes.

3. Tear some large sheets of tin foil and spread them in a baking tray for later use.

4. Add oil to the wok, after heating, first put a few slices of ginger and stir slightly, then put the goose eggs into the pot and put it in the tin foil**.

5. Leave the bottom oil in the wok, heat it, stir-fry the ginger slices and tempeh a few times, add the onion, stir-fry the small red pepper section until fragrant, add the white mushroom slices, add salt and light soy sauce, stir-fry evenly, fry until the mushrooms become soft and out of the water, add pepper, stir-fry evenly and turn off the heat.

6. Pour the fried spices and soup on the goose eggs, wrap them in tin foil, roll them and press the edges tightly.

7. Preheat the oven, heat up and down at 200 degrees, after the preheating is completed, put the tin foil bag and baking tray into the middle layer of the oven for about 25 minutes, take out the paper packet, sprinkle with coriander and serve.

Goose egg roast. Material.

1 goose egg, 1 tablespoon chopped green onion, a pinch of salt.

Method. 1.Beat the eggs, add chopped green onions and a pinch of salt and mix well.

2.Brush the bottom of the pot with a thin layer of oil, scoop in 2 tablespoons of egg mixture, and gently shake the pot so that the egg mixture is evenly spread on the bottom of the pot. Turn on low heat again and fry until the egg is half set.

Roll up from the side with a spatula. Pour the egg liquid first, wait until the egg liquid is evenly spread, and then heat it, otherwise the egg liquid will solidify as soon as it is dipped in the hot pan and is not easy to flow.

3.Once the first quiche is rolled up, push it to one end of the pan. Scoop in another 2 tablespoons of the egg wash to the empty space of the pan.

4.When half-set, start rolling from the first rolled quiche.

5.Repeat until the egg mixture is exhausted. Fry the rolled quiche for 2-3 minutes until the surface is slightly browned.

Stir-fried beef with goose eggs.

Material. Beef, wine, sesame oil, pepper, cornstarch, light soy sauce, cucumber strips, baking soda, goose eggs, green onions, salt, fish sauce.

Method. 1.Half a pound of beef is mixed with wine, light soy sauce, corn starch, pepper and sesame oil and marinated for ten minutes. If you buy it in the morning and eat it in the evening, you can also cut it and marinate it in the refrigerator.

2.If you are arguing that your beef is not beef meat. Cucumber strips. It is recommended that you better add some baking soda before frying. It can make the beef more tender. Remember not to overdo it.

3.Beat a source of goose eggs (three eggs), add salt, mix well, add some chopped green onions, mix well, and mix well.

4.Heat the oil pan. Add the oil, and the oil is a little warm when the beef is underneath. (Warm oil in the pan can make the meat crack and tender).When the beef is half cooked, pour in the egg mixture and stir-fry. If you like the taste of fish sauce, add some fish sauce.

1. Fried poached goose eggs.

Method: Beat the goose eggs into a bowl, heat the wok, put in half a bowl of oil, slightly hot, put in the goose eggs to regret pure fire frying, according to individual preferences, you can fry until half-cooked, or fully cooked, or golden on both sides, put up the oil, put it on the dish and sprinkle some soy sauce. When frying eggs, you may sprinkle some pepper and fine salt.

Efficacy: Deep-fried poached goose eggs can increase appetite and improve people's appetite.

2. Boiled goose eggs.

Method: Put salt in water, bring to a boil, after the water boils, put the eggs in the water with a spoon and boil. If the eggshell is cracked, add some vinegar to make the egg whites solidify and prevent them from flowing out, and put them in ice water immediately after cooking, so that the eggshells will be easier to peel.

Efficacy: Boiled goose eggs have a unique taste, and regular consumption can improve resistance and enhance physical fitness.

3. Boiled poached goose eggs.

Method: Add salt to water and boil, add vinegar, beat the eggs into the bowl, pour the eggs into the water over low heat, when the eggs are naturally formed, scoop them up and put them in ice water, and then trim the surrounding of the eggs, and then put them in the water for three minutes and pick them up.

Efficacy: Edible water boiled poached goose eggs can nourish the spleen and stomach, promote appetite, and also have the effect of beauty and beauty.

4. Vegetable eggs.

Method: Beat the goose eggs into a bowl and beat them, soak the vegetables in water, grasp them with your hands, remove the water and squeeze them dry. Heat the wok, put in half a bowl of oil, stir-fry the cabbage slightly hot, add the minced garlic, fry until the cabbage is dry and fragrant, slowly put the goose eggs into the wok, and slowly fry them over low heat until golden brown on both sides.

Efficacy: This recipe is delicious and fragrant, making it perfect for those with a lost appetite.

For fresh goose eggs, the general practice is to fry or boil, in fact, goose eggs can also be eaten in many ways. Here are three fresh ways to eat goose eggs.

Steamed goose eggs

Ingredients: goose eggs, salt, leeks.

Method: 1. Add salt to the goose eggs and beat them.

2. Add the same amount of warm water as the goose eggs and beat.

3. On high heat, put in the goose eggs after the water boils, steam for 10 minutes on high heat, and sprinkle with minced leeks.

Don't underestimate steamed goose eggs, it's not only delicious, it's also very valuable. Isn't that enough, then the next practice may satisfy those who like to eat sweet. Foodies.

Goose eggs stewed with rock sugar

Ingredients: goose eggs, rock sugar, shiitake mushrooms.

Method: 1. Prepare 1 goose egg, an appropriate amount of rock sugar (according to your favorite sweetness), 1-2 dried shiitake mushrooms, and an appropriate amount of warm water.

2. Soak the mushrooms and crush the rock sugar.

3. Beat the goose eggs into the bowl whole, put in the rock sugar and soaked mushrooms, slowly pour warm water along the inner wall of the steaming bowl, the amount of water must not exceed 2-3 cm of the goose eggs (the goose eggs are big, if the water is less, the eggs will absorb the water and the yolk is easy to get old), the steaming bowl is covered with plastic wrap, put the steaming bowl into the steamer, pour cold water into the steamer, close the lid, and steam for about 10 minutes.

Goose eggs and garlic sprouts thick egg roast

Ingredients: goose eggs, oil, salt, garlic sprouts.

Method: 1. Prepare goose eggs.

2. Finely chop the garlic sprouts.

3. Beat the eggs into a bowl and add salt.

4. Mix well and add garlic sprouts.

5. Heat the electric baking pan, add an appropriate amount of oil, and pour in a part of the egg mixture.

6. Roll up after the egg liquid solidifies, and then pour in the remaining egg liquid.

7. Roll up after solidification and fry until cooked through.

8. Take it out and cut it into sections.

There are many ways to make goose eggs, so I won't display them one by one, I believe foodies will definitely be able to find the method of goose eggs.

Preparation of spiced tea eggs.

Ingredients: 1 tea, 4 teaspoons, 3 teaspoons of salt, 3 teaspoons of sugar, 25 Sichuan peppercorns, 3 star anise, 2 cinnamon, cooking wine, cumin, light soy sauce, dark soy sauce, a little chili.

Add 1 kg of water to the ingredients and bring to a boil, set aside; Boil eggs with water until the egg whites solidify (boil eggs over medium heat and then change to low heat and cook for 5 minutes), soak them in cold water for 2 minutes after taking them out, then gently crush them until the skin is broken and the egg film is connected, then put them in the pot and cook for 1 hour, then turn the eggs over, let them stand for more than 2 hours to taste, and heat them again to eat.

1.Spice recipe: 10 grams of green tea, 2 star anise, 1 piece of cinnamon (8 grams), 20 Sichuan peppercorns, 5 slices of ginger, 3 bay leaves, 200 ml of dark soy sauce (about 20 teaspoons), 15 grams of cumin powder (be sure to put it, this is the key), 1 spoon of sugar.

2.How to peel easily: Take 20 eggs after cooking, put the eggs in a large microwave plastic box while hot (other utensils are also acceptable), add cold water to the middle of the eggs in the box (cold water must not be submerged with the eggs), close the lid and start to rotate clockwise quickly (faster, about 50 turns), so that the egg skin is gently peeled off.

Then use a toothpick to prick two small holes in different directions of the egg.

3.Put the spice recipe and eggs in a pot, add water to cover the eggs, bring to a boil over high heat, and heat over low heat for another 10 minutes. Leave it alone after turning off the heat. It is not ready to serve after five hours. (Mainly during the cooling process, the marinade will slowly soak into the eggs).

4.The tea leaves should be soaked in water at 80 to 90 degrees for 15 minutes, and the tea should be poured out before the tea leaves are put into the pot to remove its astringency, and the pot should use a clay pot or enamel pot.

Method: Add 1 kg of water to the ingredients and boil, set aside; Boil eggs with water until the egg whites solidify (boil eggs over medium heat and then change to low heat and cook for 5 minutes), soak them in cold water for 2 minutes after taking them out, then gently crush them until the skin is broken and the egg film is connected, then put them in the pot and cook for 1 hour, then turn the eggs over, let them stand for more than 2 hours to taste, and heat them again to eat.

Five-spiced eggs are more delicious, it can be said that the aftertaste is sweet, if you want to do a good job of spiced eggs, the most important thing is to choose the ingredients, generally to have fennel, to have star anise, cinnamon and other ingredients, after choosing these ingredients to cook over low heat, only the boiling time is relatively long, in order to be able to completely absorb the flavor, do not open the lid after cooking, it is best to be able to stuff for a period of time, and then eat, the taste will be better.

The spiced eggs are simple and delicious.

Method 1: Ingredients.

A few eggs, tea, peppercorns, spices, salt, soy sauce. Step 1: Wash the eggs, put them in a casserole and boil them in cold water until they are eight ripe, and use chopsticks or spoons to break the egg skin. 2. Put tea leaves and a small amount of pepper, spices, salt and soy sauce in the casserole, and cook for about 1 hour on low heat, and the egg skin is brown.

The color is red and the taste is salty and fragrant. You can also use a regular pot. Nutritional value:

Protein: Eggs are rich in high-quality protein, with grams of protein per 100 grams of eggs, and two eggs contain roughly the same amount of protein as 150 grams of fish or lean meat. The digestibility of egg protein in milk.

Method 2: Ingredients.

10 eggs, 1 star anise, 3 grams of Sichuan peppercorns, appropriate amount of ginger, appropriate amount of sugar, 30 grams of soy sauce, 5 grams of salt, 15 grams of cooking wine.

Step 1: Wash the eggs first. 2. Put it in a pot and add enough water. 3. Bring to a boil over high heat, turn to medium heat and cook for 5 minutes.

4. Take out the boiled eggs. 5. Add water to the pot and add ginger slices. 6. Add Sichuan pepper, star anise, soy sauce, cooking wine, sugar and salt.

7. Add the eggs. 8. Bring to a boil over high heat, turn to low heat and cook for 30 minutes. 9. Just see that the soup is thick.

10. Take it out to cool, cover it tightly and put it in the refrigerator for 3 to 5 days to eat. Cooked eggs can also be eaten hot. It's better to put it for a day to add more flavor.

Ingredients: quail eggs, various spices, rock sugar. (Spices go to the vegetable market to buy, a few cents in the amount.) You can put a little less, too much)

Wash the quail eggs, put them in cold water, boil them over high heat and turn to low heat for 5 minutes to cook. (Eggs can also be boiled like this, and the boiled yolk is just cooked, delicious and nutritious).

The boiled quail eggs are directly fished into the cold water, and some of the skin will be peeled. Spices in a bag.

Put it in the pot again, don't have too much water in the pot, and add some dark soy sauce and light soy sauce according to the amount of quail eggs. (Because no salt is added, the saltiness depends on soy sauce) bring to a boil over high heat, turn to low heat, simmer for about 50 minutes, turn off the heat, let it cool and continue to soak until it is ready to eat.

Nutritious, concise, and delicious!

For every 100 fresh eggs, use 1 tael of salt, 1 tael of tea, 4 taels of soy sauce, a little spice and a little fennel, and you can also add an appropriate amount of spices such as cinnamon (spices are best wrapped in gauze), add four to five kilograms of water to make ingredients.

Wash the fresh eggs, put them in a clay pot or iron pot, then add the ingredients and water, cook over high heat for 5 minutes, and then remove the eggs. Once a little cold, crack the eggshells (but don't peel them off), put them back in the pan and simmer for another 60 minutes. Stir slightly while cooking so that the salt and spices enter the egg evenly.

Boiled five-spice tea salt eggs should be boiled again every day in summer, placed in brine, and can be stored for 3 days; It can be stored for one week in spring and autumn; In winter, it can be left for about two weeks.

Preface. Material.

Ingredients: eggs;

Excipients: dark soy sauce, ginger, green onion salt, star anise cinnamon. Spiced eggs.

1. Wash the eggs and cook them in cold water.

2. Boiled eggs are cooled in cold water.

3. Break the eggshell of the showered egg, be careful not to let the eggshell detach from the white.

4. Start another pot, put the chicken core eggs in the pot and add water, the water is not over the eggs, slice the ginger, cut the green onion into sections and put it in the pot, add star anise, cinnamon, salt, and dark soy sauce (put more in the old Chongkai pump, and the color will look better when cooked).

5. **Cook for two hours (I think it is more flavorful to cook for a long time), take it off and let it cool automatically, let the eggs soak for one night, and take it out the next day to eat It tastes particularly good.