The method of pickling salted eggs, the method of salting eggs

Here's how to marinate salted eggs:

Put two catties of salt in water and boil and let cool; Wash the eggs and put them in the salted water that is cool, remember to let the water cool, otherwise the eggs will be cooked. Seal and marinate for a month, until the egg shakes and hears the sound and can be eaten, although there is no red heart of salted duck eggs, but it is delicious.

The way to marinate salted eggs.

1.Salted eggs.

When pickling, first dissolve the edible salt in boiling water to saturate it (that is, the salt water is a little salty and bitter). When the salt water is refrigerated, the raw eggs that are cleaned and dried are put into the salt water one by one, and a small cup of pure grain wine is poured into the salt water, and the mouth of the altar is sealed, and the altar can be opened and taken down for cooking in 30 days. This method of marinating salted eggs is simple and convenient, and the egg yolk has a lot of oil, which is very rich and delicious.

2.Pure grain wine-soaked pickled eggs.

When soaking, the cleaned and dried raw eggs are first put into pure grain wine and dipped one by one, then rolled with table salt and put into a utensil, which is ready for about 30 days. This is the easiest way to do this.

3.Five-spiced eggs.

Add an appropriate amount of pepper, spiced star anise, garlic, ginger slices, salt, put in water and boil for 20 minutes, pour into the porcelain jar. The cleaned eggs are then soaked and sealed at the mouth of the jar, which is ready after 40 days. This kind of pickled duck eggs have a strong aroma and are slightly salty and refreshing.

The best way to marinate salted eggs.

The way to marinate salted eggs.

4.Grass ash pickled.

Mix the grass ash with edible salt and tap water and dip it in egg shells (most of the products sold in the market are pickled in this way).

Ingredients: eggs, water, salt, Bayuanjiao.

1. First put an appropriate amount of water in the pot, then put in the star anise and bring to a boil.

2. At this time, put fresh eggs into the jar.

3. At this time, it is very important to pour the boiled water cold.

4. Finally, wait quietly for fifteen days, then cook and serve.

There are various ways to marinate salted eggs, and the various pickling methods are introduced below, so you can choose according to your own situation and taste, and I hope you can marinate delicious salted eggs.

Simple method: put two catties of salt in water and boil and let it cool; Wash the eggs and put them in the salted water that is cool, remember to let the water cool, otherwise the eggs will be cooked. Seal and marinate for a month until you hear a sound and you can eat it, although it doesn't.

The red hearts of salted duck eggs, but they are all delicious.

The fastest way:

Use a pressure cooker.

The fastest way to marinate salted eggs is 3-4 hours! The method is: first prepare a saturated salt solution with cold boiled water and salt, put the fresh eggs without breakage into the pressure cooker, pour the saturated salt solution into the eggs, and the volume occupied by 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 pressure cooker lid to 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 they are quickly marinated in a short time, and the saltiness of the pickled duck eggs is relatively uniform.

Salted eggs with peppercorns:

Boil a pot of water with an appropriate amount of peppercorns, put an appropriate amount of salt to dissolve and cool, and pour it into a clean container (I usually use a plastic bucket with a lid); Wash the eggs and dry them, put them in the brine in a bucket and put the lid on. It can be boiled and eaten after about a month. The eggs pickled in this way are fragrant, easy to produce oil, and have a better color.

Homemade salted eggs.

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, and seal the bag tightly, and after a week, the salted eggs are pickled.

There are many ways to pickle this home-cooked convenience dish, 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.

The method of sand-pickled eggs is:

One pound of eggs, one pound of fine sand, three taels of water, one or two salts, peppercorns, spices, tea, wine, sugar, and monosodium glutamate at will. 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.

How to pickle salted eggs (3). Mud wrapping method: 10 catties of eggs, washed and dried.

Then use one catty of salt seven taels and five coins of black tea plus half a catty of raw water, and boil it into a thick juice (about 200 ml) on a hot fire. Pour this salty tea juice and rice wine in half into the loess and mix well, evenly cover the eggs, and then put it in a jar and seal it for a month.

Buy a jar, put a few catties of salt, put water, and put eggs when knocking out cracks in each egg, and cover it for five to seven days to eat.

Wash the eggs and put them in the jar, put salt in the boiling after the water boils, and then let the salted water cool and pour it into the eggs, which can be salty in more than 20 days.

Wash the eggs with water, wipe them dry, pour a bowl of high white wine and a bowl of salt, roll the eggs in the wine, wrap them in a circle of salt, prepare a plastic bag, put the eggs in your pocket, and they will be delicious for 15 days.

"The salted eggs that you pickled yourself don't have oil? Learning from our hometown's local methods is simple and practical." A few days ago, the little princess at home was sick, and she couldn't feed her for cooking, so she finally rolled a pancake and ate a few bites and didn't eat it, and finally asked it, it turned out that she wanted to eat the rest of the table and take a salted duck egg!

In the end, I had no choice, so I put some salted duck eggs in the pancakes, and the little girl quickly finished the pancakes and drank a big bowl of porridge. Although the salted duck eggs are delicious, but not a salted duck egg is so delicious, some people make the salted duck egg yolk flowing oil, and the literary strength is particularly fragrant, and the salted duck egg yolk made by some people is really dry, and it tastes no taste.

What I'm going to talk to you about today is not duck eggs, but the neighbor eggs of duck eggs! Because there are really few raw duck eggs around us, and eggs are basically always available in every house, so today I will share with you the method of pickling eggs in our hometown, a fresh egg to the last salted egg, it takes about a month in total!

First of all, we have to choose the right eggs; This step is very important, put an egg in clean water and wash it first and then take it out, then put it in clean water, put the washed egg back into the water, and then pay attention to the observation, pick out the bubbling eggs, and then pick out the floating eggs; Finally, remove the remaining eggs and dry them, after which they are placed in a sealed glass bottle!

Pickled eggs naturally have soup, here we have to add water to the pot, add peppercorns, green onions, ginger, bay leaves star anise and other common ingredients, and then boil over high heat to let the ingredients fully dissolve in the water, and finally put in the edible salt, the proportion of edible salt is about 500g of eggs and 100g of edible salt, and then wait until the soup boils and turns off! Set the soup aside for cooling, then pour it into the glass with the eggs in it, and the last important step is to pour some white wine! In this way, the bottle is sealed and set aside to marinate for about a month, and the salted egg is completed!

Although a month is a long time, if you can eat your own salted eggs, the taste will definitely be better, and the mood will naturally be happier.

How to marinate salted eggs, remember these few steps, and you can learn it too.

Soak the eggs in water overnight. The next day, wash the duck eggs with clean water. Dry the cigarettes and duck eggs and let them dry. Scratch the salt water with a hinge. If the water is cool, pour it into the jar and foam over the duck eggs.

Introduction: Salted eggs are also known as pickled eggs, salted eggs are salted eggs in a specific proportion of salt, and the eggs are made by pickling the eggs for about 1 month, which is salted eggs. Different regions, different places, salted eggs are different ways to pickle, salty, spicy, wine, for us to supplement the body's nutrition are very good, salted eggs are a characteristic of the local cuisine.

There are many ways to marinate salted eggs, of course, it is very simple to make, and it can be easily made at home.

It can be eaten by both people and children, and it is a unique snack.

How to marinate salted eggs

Salted eggs belong to pickled food, although delicious, but in terms of nutritional value is not as good as fresh eggs, but occasionally it is okay to eat, when pickles, especially oily egg yolks, it is very good.

Mouth. There are many ways to pickle this home-cooked convenience dish, salted eggs. Raw pickling, cooked pickling, mud pickling, dry pickling, paper pickling various pickling methods, each has its own short and long, this time the dry pickling method is adopted, liquor with salt, the cycle is about one month. Raw material for pickled salted eggs: eggs.

Ingredients for marinating salted eggs: Liquor, plastic wrap.

Seasoning for marinated salted eggs:Salt.

How to marinate salted eggs

1. Select eggs, clean them without cracks and dry them.

2. Pour some high-altitude liquor into the bowl, preferably more degrees (direct selection is not expensive), which is convenient for salt penetration and reduces the impact of moisture (there will be more water.)

musty). Take a bath of eggs in white wine and mix them evenly.

3. Put refined salt in a bowl, turn the wet eggs in the salt a few times, and evenly dip them with a layer of salt powder.

4. Wrap it in plastic wrap and find a crisper box to arrange in turn.

5. Write the date, save the time, eggs should not be too much, and pickle as you eat. The lid of the crisper is sealed and placed in a ventilated and cool place, and the middle is opened to see the salted eggs that are cooked after a few days, and the yolk begins to change.

The salted eggs of the queen of heaven, the yolk already has oil, not too much, and the egg white is not too salty, so it can be eaten.

After the day, the egg yolk is oily, eat it quickly, it is best to cook it out, and there will be no reaction.

The advantage of the white alcohol salt dry curing method is that it is clean, simple and not too salty, and it can also be made in batches with a date written on it. Of course, it is still eaten occasionally.

Eat Healthy:

1. The nutritional value of salted eggs is lower than that of eggs, because some of the nutrients of salted eggs are lost and transformed in the process of castration.

2. Eating salted eggs or preserved eggs is not good for the body, eating up to 2 eggs a day, eating too much is not good for the body, and digestion is not moving.

I believe you have a clear understanding of the pickling method of salted eggs, salted eggs have a delicious taste, suitable for eating with rice, and are a good delicacy. Although salted eggs are delicious, they should not be excessive.

Eat, because eating more salted eggs our body can't digest, generally up to 2 a day, eating more can easily cause indigestion and other symptoms.

The method of marinating salted eggs is as follows:Ingredients: 5 eggs.

Excipients: 100 grams of salt stove, 5 grams of star anise, 1 gram of cinnamon, 1 gram of Sichuan pepper, 20 grams of liquor.

1. Prepare materials.

2. Add 500ml of water to the pot, add star anise, cinnamon, Sichuan pepper and salt.

3. Boil and cool.

4. Eggs dipped in liquor.

5. Pour in the broth.

6. Cover with plastic wrap and marinate.

7. When eating, it can be eaten by cooking it directly.

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 slimy mud one by one, take out the eggs after the eggs are evenly stuck to 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 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, the egg yolk and orange tan are oily and 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.

Salt mud coating method: Stir with salt water and loess to make a slurry, evenly spread on the eggs to process and make pickled salted eggs.

Preparation of salt puree: 150 eggs. Kilograms to kilograms of salt, 065 kilograms to 075 thousand sections of dry loess, kilograms to kilograms of cold boiled water.

Process: Pour the salt into cold boiled water to dissolve, add dry loess and stir into a paste. Take 3 to 5 eggs each time and put them into the salt mud, so that the eggshells are all covered with salt mud and put them in the tank, and pour the remaining salt mud on the egg surface after the basic filling, cover and seal.

The time it takes for pickled cherry blossoms to ripen salted eggs is about 35 days in spring and autumn, about 20 days in summer, and about 55 days in winter. When the pickled salted eggs are eaten after they are ripe, the eggs are first taken out and washed, and then cooked.