What should I do if there are worms in the water of pickled salted eggs?

There are worms in the water of pickled salted eggs, in this case you should take out the salted eggs immediately, try to see one boiled one, if the eggs become flavorful, it is best to throw away all these eggs, next time try to marinate them with yellow mud, the method of pickling with yellow mud should be better.

That's the rotten eggs, the raw worms, take the rotten eggs out, boil the water again to cool, put some salt and star anise, and then put the eggs in, the water must drown the eggs, the eggs can't come out of the water, seal the mouth, it's good.

You don't need to marinate in salt water, you can try (1) the 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) 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.

There were insects in the water of the salted eggs, so I poured the water and changed the water again. Seal well after changing. That way, there will be no worms.

That should be the rotten eggs, take out the rotten eggs, let the boiling water cool, put the eggs and star anise, put the eggs in, the water must be submerged over the eggs.

Look at how long the marinating time is, if it has just been marinated for a few days, we can change the water, re-boil the salty and brine, and then let it cool and put in the eggs.

If the water in the salted egg suddenly gives birth to insects, then the egg cannot be eaten, because there are bacteria in the insects, which will be pickled in the egg.

1. You must not have washed the container when you pickled.

2. Some eggs have been broken during the performance, and there is an outflow of nutrients 3. There is not enough salt, the concentration is not high, and if the concentration is high, no bacteria can survive 4.

Suggestion: Put more salt in the salted duck eggs next time, and seal the mouth of the container! Don't eat maggots now, because there are a lot of bacteria that can cause diarrhea after eating.

After taking it out, look at the strong light to see if the duck eggs have turned black, pick out the eggshells that have turned black and throw them away, and the rest can be cooked and edible.

The salted duck eggs in the market are stocked with the preservative "sodium glutamate" and some preservative food additives, so there are no maggots. And it is impossible to use that method at home.

How to marinate delicious salted duck eggs?

Ingredients: 15 fresh duck eggs, 56 degrees, two pots, half a small rice bowl of white wine, refined salt or sea salt, 30-50 grams of large grain salt (about a small rice bowl of refined salt, if it is natural crystalline salt, more than half a rice bowl, natural crystalline salt is twice the saltiness of fine refined salt, sea salt or large grain salt to 1 small rice bowl) cold boiled water, a kimchi jar, or a wide-mouth glass bottle with a lid, a large crisper box, a ceramic jar, and a pickle jar with a lid can be.

Sea Salt Large Grain Salt: Not suitable for cooking, suitable for pickled foods, because it will have a bitter taste.

Method. 1. Marinated salted duck eggs.

1 Wash off the outside of the fresh duck eggs with a soft brush or scouring pad, then wipe them dry until the surface is completely dry.

2 Boil a pot of boiling water and let it cool for later use.

3 Wash the jar of kimchi and dry it in the sun until there is no raw water.

4 Slowly roll the duck eggs into the jar, being careful not to break them, as they will be particularly salty.

5 Then pour in the cool white boil to the halfway position of the jar, then pour the salt water (the salt is boiled in water in advance to cool, the sea salt is not easy to dissolve), slowly pour into the jar, and then pour in the second pot of wine.

6 Finally, pour in the cool boiled water, until the water is over the eggs.

7 Close the lid, then pour water into the mouth of the bottle to seal the bottle, marinate for a month and then cook and eat.

2. Dry-pickled salted duck eggs in a crisp-keeping box: (more suitable for summer).

1 Wash and dry the duck eggs without a drop of water, then pour the salt into a small rice bowl and the second pot of wine into another small bowl.

2 Dip the duck eggs in the wine, fill them with wine, and then roll the eggs in the salt and fill them with salt.

3 Put the duck eggs dipped in salt and put them in the crisper.

4 Cover the lid of the crisper box, put it in the refrigerator, and it will be marinated in about 7-15 days, and it can be eaten when cooked.

Note: If it is a large jar of pickled duck eggs, it can hold about 45 duck eggs, which is a half-paper plate of duck eggs. One paper tray can hold 30 duck eggs.

You need 1 packet of sea salt and 250 ml of Erguotou liquor, which is half a bottle.

After marinating, cook and eat as soon as possible, the duck eggs will burst open if they are placed in the jar for too long.

The salted duck eggs in the market are stocked with the preservative "sodium glutamate" and some preservative food additives, so there are no maggots. And it is impossible to use that method at home. Recommendations:

Next time, put more salted eggs or duck eggs with salt, and seal the mouth of the container and bottle! Don't eat maggots now, thinking that there are a lot of bacteria and will cause diarrhea after eating. Take it out and look at the strong light to see if the eggs have turned black, pick out the ones that have turned black and throw them away, and the rest can be cooked and edible.

Aren't you not sealed? It can't be put outside when it's so hot, it's best to keep it fresh in the refrigerator!

It is not well sealed when marinated and is not recommended to be eaten.

It should not be properly sealed when marinated, and it is not recommended to eat.

High protein, very nutritious, just feel disgusting...

The salt is less, too light to kill the larvae of flies.

The eggs are not cleaned.

Not sealed well.

Correct way to do salted chicken.

Ingredients Ingredients: 9 eggs, 220g of salt, 550ml of water, Accessories: appropriate amount of Sichuan pepper, appropriate amount of cinnamon, appropriate amount of ingredients, appropriate amount of liquor.

Steps. 1.Prepare the ingredients: 9 eggs, 220 grams of salt, 550ml of water, cinnamon, spices, peppercorns and wine.

2.Boil saturated brine: Take a pot and put salt, water and spices in it, boil it and let it cool for use.

3.Dip the eggs in white wine one by one and put them in the bottle.

4.Pour the cool, saturated brine into the bottle and fill it completely.

5.Close the bottle and write a label indicating the time of production and the amount of material used.

6.Attach the label to the bottle and wait for the results after 35 days.

7.On day 38, open the bottle and take out an egg, put it in a pot and cook it.

8.The most exciting moment has come, wow! A lot of oil out!

Tips: 1 Bottles must be tightly sealed and kept in a cool place.

2 Putting liquor is said to be the key to increasing flavor and oil.

1.The method of pickling salted eggs is: one pound of eggs, one pound of fine sand, three taels of water, one or two salts, peppercorns, ingredients, tea, wine, sugar, and monosodium glutamate.

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.

2.The method of dry-pickling salted eggs is: 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.

3.Eggs soaked in liquor: When pickling, 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. Keep tightly sealed. Remember, if you want salted eggs to not grow maggots, no matter what method you use, be sure to keep the eggs tightly sealed.