Homemade salted eggs, how to make a homemade salted egg?

Here's how:1. Main ingredients: 56 degrees two pot heads, eggs or duck eggs, salt, plastic wrap. 2. Wash the egg shell with white wine and set aside.

3. Use a small thick bowl to separate the liquor and salt.

4. Put the eggs in a white wine bowl so that the eggshells are covered with white wine.

5. Put the eggs dipped in white wine into the salt bowl, and the eggshells should be evenly coated with salt, and they should be thick.

6. Wrap the salted eggs in plastic wrap.

7. Wrap tightly. 8. Put the eggs wrapped in plastic wrap on the egg tray, 9. Pour the remaining salt from the salt bowl into the egg tray.

10. Write date cards to make it easy to record and remind yourself, don't remember the wrong day.

11. Pack the egg tray in a plastic bag and seal it.

12. I used a three-layer plastic bag to seal, which can ensure that the air does not flow and the pickling effect is good.

13. After loading, put it in the corner, medium eggs are about 40-43 days, and they are pickled. This is the effect of eggs marinated for 36 days.

As long as you master my soil method of pickling eggs, the eggs will flow oil and sand for 10 days, this soil method is simple and easy to learn, and you will see it at a glance.

Raw material preparation]: 10 eggs, 20ml of high liquor, 30 grams of salt, appropriate amount of plastic wrap, and a plastic bag.

The practice of pickling eggs]:

Step 1: First wash the eggs with water, then put the eggs in the pickled eggs and expose them to the sun for 1 hour until the water on the surface of the eggs is completely dry. Washed eggs must be exposed to the sun, otherwise the eggs will stink.

Step 2: Put the dried eggs into the high liquor, so that each side of the eggs is completely coated with the liquor, and then put the eggs into the table salt, so that each side of the eggs is stained with a layer of salt.

Step 3: Wrap the salted eggs in plastic wrap (there was no plastic wrap before, they were all wrapped in plastic bags), then put all the eggs into the sealed bottle, and wait patiently for 10 days before eating.

Master Hu has something to say]:

1. When pickling eggs, pickling eggs with salt wrapping method can make the very small oil droplets in the egg yolk quickly gather into large oil droplets, so that the eggs can quickly flow oil and sand. This method is very simple and practical, as long as you coat each side of the egg with an appropriate amount of salt, you don't have to worry about the egg pickling.

2. When pickling eggs, you need to wipe an appropriate amount of liquor first, because liquor has the effect of sterilization and disinfection, which can kill the bacteria and germs on the eggs, and at the same time make the salt better stained on the eggs, so when you pickle eggs in the future, you must remember to smear the liquor.

Steps to make homemade salted eggs (two ways to marinate salted eggs).

【Homemade salted eggs】

Ingredients (salted water pickling method): 500 grams of boiling water, 180 grams of coarse salt, 20 grams of high liquor.

Ingredients (salted method): appropriate amount of coarse salt, half a bowl of high liquor.

Serving size: 20 pcs.

Production Steps:1Wash the eggs and dry them well.

2.Fill a glass container with about 500 grams of boiling water, add 180 grams of coarse salt, stir well until melted, and add 20 grams of high liquor, stir well, and let cool for later use.

3.Prepare half a bowl of high liquor, half a bowl of coarse salt, and the dried eggs are first rolled in the liquor for sterilization, and then rolled in the salt to evenly coat the salt grains.

4.Carefully put the salted eggs in a plastic bag, sprinkle another layer of salt on the surface, and seal. The salting method is partially completed.

5.The brine is cooled, and the dried eggs are sterilized by rolling in a circle in the liquor, then put in the brine and sealed. The brine soaking method is partially completed.

6.10 eggs each of the two marinated methods, placed in a ventilated, cool, dry place, and let them sit quietly for 15-20 days.

<>1.The entire marinating process must be oil-free and water-free.

2.The preparation of brine is, in principle, to the extent that the salt can no longer melt. My salt accounts for about 30% of the water, and I marinate it for 17 days, and the saltiness is just right.

3.The salt water should be fully cooled before putting the eggs, it is said that the eggs are put in warm water, and the yolk is better to get oil, I haven't tried it, so I dare not say it.

4.My eggs are relatively small, and they are just right to eat for 17 days. If the eggs are larger, it is recommended to marinate them for two more days, or you can try boiling two first. If you think the saltiness is okay, it is best to dry it with a paper towel and store it in the refrigerator.

Duck eggs do this – the practice of homemade salted duck eggs.

Step 1

Fresh duck eggs are cleaned with a brush.

Step 1

Wipe off the water with a dry cloth and place it in a ventilated place in the sun to dry thoroughly. (Important: Duck eggs must be washed and dried in the sun for half a day, so that the salted duck eggs are easy to oil.) However, it cannot be exposed to high temperatures, as it is easy to crack. ）

Step 1

Pour salt into a waterless and oil-free dish. (It is best to use fine-grained salt.) ）

Step 1

The liquor is poured into a waterless and oil-free bowl, and I choose a 65-degree two-pot head. (Important: The concentration of the wine will affect the taste of salted duck eggs, so it is best to choose a high liquor of 55-65 degrees.) ）

Step 1

Soak the duck eggs in a white wine bowl.

Step 1

Immediately after soaking, remove the duck eggs and place them on a plate to evenly coat them with salt.

Step 1

Wrap the salted duck eggs individually in plastic wrap and seal them, then put them in a plastic bag or jar and store them in a cool place to marinate. (Important: It takes about 45 days to marinate duck eggs in spring and autumn, about 30 days in summer, and 2-3 months in winter to really marinate thoroughly.)

Salted duck eggs must be marinated thoroughly to make them easy to get oily and taste better).

Step 1

Pour an appropriate amount of water into the pot, put the marinated salted duck eggs into the pot, turn to medium-low heat and cook for 7-10 minutes after boiling. It can also be steamed in a steamer. (Boiled eggs must be put in cold water, if you wait for the water to boil before putting it in the pot, it will break easily.) ）

Step 1

When cooked, take it out and cut it open and take a look. The yolk is already in a state of quicksand, and the color is also very ruddy. (This is only 30 days of pickled duck eggs, already a little oil, if marinated for about 15 days, will be rich and oily!) ）

Step 1

【Take the egg yolk】The pickled raw duck egg, its egg yolk is the raw material for making egg yolk crisp, egg yolk dumplings and other delicacies. Crack the marinated raw salted duck eggs into a bowl and remove the yolks. (The yolk of the marinated duck egg is hard and easy to remove.) ）

There will be a white egg white film on the surface of the egg yolk, which makes the duck egg very fishy, just tear it off gently. (If you still feel fishy, you can take corn oil soaked and refrigerated overnight, take it out the next day and bake it in an oven at 170 degrees for 5 minutes, and then spray a little liquor to cool it and use it.) ）

Homemade salted duck eggs:

Homemade salted duck eggs refer to salted duck eggs that are made by yourself. The surface of the duck eggs should be thoroughly brushed. However, the force should not be too great, and it is necessary to ensure that the raw duck eggs placed in the marinating container do not appear damaged.

The salted duck eggs marinated by yourself have a lot of oil in the yolk and are particularly fragrant. However, it is worth noting that during the process of adding salt and stirring, the heat should not be turned off, and the water should be kept boiling slightly.

The Chinese name is homemade salted duck eggs.

Foreign name make gee

Also known as salt-baked duck eggs.

Main ingredients: fresh duck eggs, 300 grams of salt, peppercorns, high liquor.

Method 1: Clay jars or glassware, after cleaning, air dry water.

2. Put fresh duck eggs in water, gently brush them clean, and place them in a ventilated place to dry them thoroughly.

3. The duck eggs are neatly placed in glass bottles and poured into high-grade liquor.

4. Put in a pot of water, add dried peppercorns, and bring to a boil over high heat.

5. Pour the salt into boiling water, stir with chopsticks until it melts, reach a saturated state, and turn off the heat.

6. Skim off the peppercorns, wait for the salt water to cool completely, and pour them into the bottle, preferably over the egg noodles.

7. Seal the bottle mouth, place it in a ventilated place, and open the bottle again in about 20 days.

8. Put the eggs into the pot, add enough water, and cook for 8 minutes.

Tip 1: Putting liquor is the key to increasing flavor, and it must be high and cannot be omitted.

2. Although salted duck eggs have many benefits, they should not be eaten by pregnant women and those with insufficient spleen and yang. Special reminder that this delicious salted duck egg is the main culprit of edema in pregnant women.

3. After cleaning the duck eggs, be sure to dry the moisture on the surface. Otherwise, if it is stained with raw water, the duck eggs are easy to spoil during the pickling process.

4. What is saturation? It is to put salt in the water until the salt can no longer be dissolved in the water, and the general amount of salt is about 20% of the water.

5. Compared with eggs, duck eggs have a strong fishy smell, and after being marinated in salt water, the effect of removing the fishiness can be achieved. In terms of taste, the marinated duck eggs are also more fragrant and delicious.

7. The pickling time is for reference only, depending on the temperature of the four seasons. When the marinade is almost done, you can take a duck egg and boil it to taste. If the salinity is suitable, remove all the eggs, dry the surface and store in the refrigerator; If the saltiness is not enough, then continue to soak for a few days.

Everyone's preferred saltiness is different, so this marinating time needs to be adjusted at your own discretion.

Nutritive value. Duck eggs are great for fatigue, nourishing yin and nourishing blood, moisturizing the lungs and beautifying the skin, diaphragmatic fever, cough, sore throat, toothache, and catharsis.

Menu features. The method is simple, and the effect is very good, it is easy to make salted duck eggs with oil and sand, without blistering, and there is no need to worry about not doing well.

Salted duck eggs are made with fresh duck eggs, and they look, smell, and taste absolutely delicious and can be enjoyed at any time of the day. Salted duck eggs are nutritious, rich in fat, protein and various amino acids required by the human body, calcium, phosphorus, iron, various trace elements and vitamins. First method:

The ingredients are 12 duck eggs, 500 grams of cooking salt, 4 cups of water, and a large glass container with a lid. The method is to first pour salt and water into the pot and boil, stirring until all the salt has melted and continue to boil until you see that a large number of salt crystals are starting to form on the sides of the pot, which means that the brine has reached the saturation point and the salt has started to crystallize. Then let the brine cool to room temperature, place the duck eggs in a glass container, slowly pour in the brine and salt crystals until all the duck eggs are submerged in the water, cover the container with a lid and place it in a cool place.

It takes about 4 weeks for the eggs to become salty. The second method: the ingredients are 50 duck eggs, 4000 grams of water, 600 grams of salt, and 100 grams of white wine.

The eggs are first washed, wiped dry or air-dried. Then pour the water into a large pot, pour in the salt, boil until the salt is dissolved, cool, add the white wine. Then place the eggs in a separate large pot, use a bamboo curtain to keep the eggs below the surface of the water, and pour in the salted wine mixture.

Cover and marinate for 30 to 45 days. There will be slightly less salt for 30 days and a lot more for 45 days. The pickling time also depends on the temperature, and if the weather gets warmer, the process will take less time.

Finally, remove the pickled duck eggs, wipe them off with a paper towel and refrigerate them. You can use them for cooking.

1.The best vessel for soaking duck eggs is a clay clay kimchi jar that can be sealed, the salted duck eggs soaked in this container will taste more pure, and the jar should be cleaned inside and out, and then drained before use.

2.Then the fresh duck egg shell is brushed clean and dried, the duck egg is dried and then put into the jar, and then pour an appropriate amount of liquor into the jar, and then boil it with water and peppercorns, pour in salt and stir until it melts after the water boils, turn off the fire after all the salt is melted, pour out the boiling water and cool it and then pour it into the jar.

3.Salt water to completely submerge the duck eggs, after the salt water is poured in, it is best to stir it gently, so that the liquor and salt water can be fully fused, and finally directly seal the jar in a cool and dry place, generally the salted duck eggs can be taken out and cooked for 20-30 days, and the best taste is taken out within a month, and the egg white is easy to be too salty if the time is too long.

1.The purpose of putting liquor is to make salted duck eggs more fragrant, homemade salted duck eggs must be boiled and cooled in brine, it is best not to use raw water directly, direct use of raw water will cause salted duck eggs to have a fishy smell, which will affect the taste.

2.If you haven't finished eating the salted duck eggs after a month, it is recommended to take out the jar and wipe the water on the surface of the eggshell, and then put it directly in the refrigerator to refrigerate.

Homemade salted duck eggs are relatively simple, salted duck eggs have a lot of benefits for the body, the nutritional value of duck eggs is much higher than that of eggs, eating duck eggs can add protein and various trace elements to the body, which is very conducive to the absorption and consumption of the body. However, since salted duck eggs are soaked in salt water, you should pay attention to controlling your intake every time you eat them, so as not to exceed the intake of salt content in your body.

1. About 30 raw duck eggs. Because the pickling cycle is relatively long, more pickling is so that you don't have to look at the pickled container in a daze when you want to eat.

2. About two catties of coarse-grained sun-dried salt. Refined salt has limited salinity due to the powder being too fine, and there are more additives in the salt that is too fine.

3. A few milliliters of high liquor. Baijiu can make pickled salted duck eggs appear "oily", as for why this effect is achieved, I did not conduct in-depth research, but only referred to the experience of others.

4. Containers that can be sealed. It's best to be ceramic, but I don't have it at home, so I use an empty oil drum, and after washing it, cut the whole bucket into two parts, the upper and lower parts, and when I put everything in, the two parts are pressed together and the outside is glued with scotch tape. However, I think it's better to use ceramic, and I'm going to buy one when I come across it.

Of course, you can also use a larger glass container. Note that stainless steel containers should never be used, because salt will corrode stainless steel and cause the dissolution of harmful substances in stainless steel.