How much salt is appropriate for a pound of pickled eggs

The amount of salt used to marinate salted eggs varies depending on the region and habits. When using a high concentration of salt solution, osmotic pressure.

Large, rapid water loss, too salty taste and not fresh taste; If the salt content is less than 7%, the antiseptic ability is poor, and at the same time, the maceration time is prolonged, the maturity period is delayed, and the nutritional value is reduced. In short, too much salt will hinder the flavor of the finished product, and too little will not achieve the purpose of preservative. If the weight of the egg is calculated, the amount of salt used is generally about 10%, which can be adjusted appropriately according to local customs.

Extended information: Pickled eggs, also known as salted eggs, are the favorite food of urban and rural people, but their pickling methods are very particular, and the pickling method is better.

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, 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, and take it out after the eggs are evenly stuck to the sediment, and put it in a food bag or other container, after 3 weeks.

You can take it out and wash off the sediment and cook it. 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 salted water cools, pour it into the jar, and put the washed and dried eggs into the salted water one by one, and put in a little fragrant liquor. Seal the mouth of the altar, put it in a ventilated place, and you can open the altar to take eggs and cook 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, and add a little five-spice powder.

Mix well with the liquor. 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.

Pickled eggs: 1 pound of eggs, 100 ml of cold boiled water, put about 30 grams to 50 grams of salt.

1. First of all, wash and dry the fresh eggs to be pickled, if you want to marinate the eggs well, you must first use a brush to brush the dirt on the surface of the eggs and fully dry the water, so that the eggs can be more easily pickled in the subsequent pickling process, and more salty, fragrant and delicious.

2. Washed eggs should be dried in the sun for more than 3 hours. This step is also the most critical point of pickled eggs, many people make pickled eggs are in accordance with the steps but can not flow oil, the main reason is that there is less this step of sun exposure, sun-dried eggs can effectively increase the chemical reaction of egg yolk oil seepage, so that pickled eggs in the subsequent pickling process faster oil.

3. Adjust salted eggs in salt water, according to the ratio of about 30 grams to 50 grams of salt in 100 ml of cold boiled water. While marinating eggs in salt water, you can add some spices such as star anise and cinnamon to the water to enhance the flavor, and the pickled eggs will be more flavorful.

4. Whether it is to make salted eggs or plastic wrap pickled eggs, you must remember to add a high degree of liquor, which has two advantages of enhancing the penetration ability of the egg shell, helping it to marinate faster and flavor, and salting the oil, and the second is to ensure that no bacteria are produced in the process of pickling eggs, and that the eggs are safely and correctly pickled in place.

5. The brine prepared during pickling must be covered with eggs, otherwise the eggs on the upper layer will not be able to absorb the flavor. In addition, the marinating time should not be too long, generally in a sealed jar for about 1 month, so that the pickled eggs are fragrant.

It is recommended to put about 30-50 grams of salt for a pound of pickled eggs, and 300-500 grams of salt for 10 pounds of pickled eggs. The specific needs to be distinguished according to the pickling method:

1. Adjust salted eggs in salt water, add 50 grams of salt and 250 grams of water to a pound of eggs. Because it is a more common practice to adjust salted eggs, you can add some star anise cinnamon spices to the water at the same time to increase the flavor, and the pickled eggs will be more flavorful, but it is precisely because salted eggs need to be salted to cover the eggs, and the overall water is more, so the salt needs to be added more to be pickled in place; 2. Eggs marinated in plastic wrap, add 30 grams of salt to a pound of eggs, no need to add water. Pickled eggs in plastic wrap are a method that has become popular recently, making salted eggs will be easier and more convenient, eggs do not need brine, only need to be wrapped in salt liquor, so the demand for salt is much less, and it is too salty to eat if you add more.

According to life experience, ten catties of salted eggs and 1 catty of salt are put in salt.

It is recommended not to put too much salt in salted eggs, because if too much salt is placed, nitrite will be produced, which is a carcinogen. In addition, if the salt taste is too strong, there will be a certain amount of water in the body that is not suitable for being removed, resulting in edema of the body. Secondly, it is recommended to put a certain amount of vinegar and rice wine when marinating eggs.

Vinegar can be sterilized, while rice wine can remove the fishy smell of eggs. Generally, it is ten catties of water and one catty of salt.

Liquor immersion method: prepare ingredients according to 1 kg of duck eggs per 10 kg of duck eggs and 60 degrees of liquor, and kilograms of refined salt.

When soaking, the dried duck 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.

Hello! I think that pickled ten catties of eggs, with salt in about two catties, I think the pickled eggs are more delicious, salty and light should be just right.

In recent years, how much salt to put in the salt, generally speaking, the salt in the egg and how many pounds of eggs weigh will not be proportional, mainly to see how much water to use, generally speaking, the salt content in the water can reach 20%, so as long as the water is full of salty and salty, so how much protein is added, and then how much water is added to see how much water there is, and then add the right amount of salt, generally speaking, a pound of water can be put into half a pound of salt.

I feel that it is better to put salt in 5-8 catties of salty ten catties of eggs, if there are too many of them, it will be too heavy.

Hello friend, how much salt do you need to put in 10 pounds of eggs to pickle?

Personally, I think that you can grasp the appropriate amount of salt at any time according to the situation in the process of marinating with 10 catties of eggs, so that the pickled eggs taste good and can meet your requirements, which is more accurate and more scientific and reasonable, thank you.

Ten catties of eggs need to be salted with one catty. The amount of water and salt depends on the number of eggs. When pickling, the salt is dissolved in boiling water, poured into the jar after the brine cools, and the washed and dried eggs are put into the salt water one by one, the mouth of the jar is sealed, and the ventilated place is placed, and the altar can be opened to take the eggs and cook in about 25 days.

It is better to marinate 10 catties of eggs and put a catty of salt, first melt a catty of salt into water to make an aqueous solution, and then put the eggs washed and sprayed with liquor into it to soak, about a month of pickling.

Pickled ten pounds of eggs. Just put a pound of salt and you're good to go. If you put a lot of salt. It will cause the eggs to be salty and uneatable, so if you put less of them. Eggs are easy to spoil, so putting a pound or so of salt is the best.