How to marinate salted eggs? How to marinate 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.

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.

3. Batter pickling method. Take an appropriate amount of flour, mix it into a paste with hot water, add a little five-spice powder and white wine and mix well. Then the washed and dried eggs are coated in batter one by one, then rolled on a layer of salt, put them in the jar, and seal the mouth of the jar.

The salt blends with the batter to allow the salt to penetrate into the eggs, and it can be removed and cooked after 25 days.

4. 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.

5. Pickling of spicy salted eggs. Prepare a bowl of hot sauce and refined salt, wash a few fresh eggs, wash the porcelain jar with water when pickling, and wipe it dry after scalding with boiling water, dip the eggs in the hot sauce one by one, and then roll it again in the refined salt, and then gently put it into the porcelain jar, sprinkle a little refined salt on the top, cover it and seal it strictly with kraft paper, place it in a cool and ventilated place, and you can open the jar and cook it after 30-40 days.

6. Pickling of spicy salted wine-flavored eggs. Take the thick spicy sauce and liquor, mix evenly according to the ratio of 8:2, put the washed and dried eggs one by one into the evenly rolled and dipped, and then roll them again in the refined salt, and then put them into the porcelain jar, tightly seal the mouth, and marinate for 70-90 days.

This pickled egg is spicy red, full of wine aroma, salty and slightly spicy, and has a pleasant taste.

7. Pickling spiced salted eggs. Take Sichuan pepper, cinnamon, fennel, ginger, refined salt, boil with the same amount of water for 20 minutes, pour it into a porcelain jar, soak the washed eggs in, seal the mouth of the altar, and cook it after 40 days. This egg has a strong aroma and is slightly salty.

Salted eggs are one of the delicacies on the table, and the pickling method is very particular, and the pickling is good, so it will have more flavor. Although now all major supermarkets are buying, but they still make their own hands to meet their own taste, there are various ways to marinate salted eggs, and I will share a few methods for you below, let's take a look.

How to marinate salted eggs.

1.Salted eggs.

When pickling, the salt is first dissolved in boiling water, and the saturation state is the degree (that is, the salt water is a little salty and bitter). Wait for the brine to cool, the washed and dried eggs are put into the brine one by one, and a small cup of liquor is poured into the brine water, the mouth of the jar is sealed, and the jar can be opened and taken out for cooking in 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.Eggs marinated 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, 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.Pickled in 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).

5.Rice soup marinated.

It is said that the salted egg yolk produces the most oil from the rice soup or the soup after boiling rice noodles with yellow or red mud and salt (the amount of salt is not proportional, but it is added according to the saltiness and lightness of the saltiness required).

6. Pressure cooker to marinate.

It only takes 3-4 hours to marinate! The method is: firstly, prepare a saturated salt solution with cold boiled water and salt, put the fresh eggs without breakage, put them in the pressure cooker, pour in the saturated salt solution, and submerge the eggs, and the volume of 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 lid of the high-pressure cooker, and 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 it is quickly marinated in a short time, and the saltiness of the pickled duck eggs is more uniform.

1. Prepare a saturated salt solution with cold boiled water and salt.

2. Wash the fresh eggs without breakage, put them in a container, and pour in the saturated salt solution to submerge the eggs. The volume occupied by the egg and salt solution does not exceed 3 4 of the total capacity of the container.

3. Tie the mouth tightly with clean and dry plastic wrap.

4 Prevent in the shade for a week, then you can eat.

Wash the eggs, control the drying, dip them in a layer of liquor, roll a layer of salt and put them in a food bag.

There is a kind of stone, there is a particularly delicate yellow mud in the crevices, containing a variety of minerals and trace elements, add salt, put eggs, duck eggs or goose eggs marinated for 2-3 months, can be eaten after cooking, the taste is delicious, egg yolk, oil.

1. Wash and cook the eggs, remove them and dry them naturally, and let them cool.

2. Put salt, pepper and star anise in a pot and boil to cool.

3. Put the eggs in cool water, seal them, and take them out to eat after 20 days.

Wash and dry the eggs, put them in a clean glass container, add a lot of salt, pour cold boiled water into the eggs, add a little liquor, and wait for 30 days.

It's very simple, as long as there is salt and yellow mud.

With salt and ash from a plant, add water, put the eggs directly in it, and you can eat it after half a month.

Teach you a good way to marinate salted duck eggs, and you can make them yourself at home.