How to marinate boiled eggs, how to marinate eggs

Hard-boiled eggs. Average score, based on 137 Chef reviews.

Method. Step 1: Preparation.

1): Before making boiled eggs, even if there is no chicken manure on the eggshell, you should wash the eggs first, and don't be lazy. The reason is very simple, if the egg is not boiled, it is fine, in case it is boiled, do you eat it or throw it away?

It seems a pity to throw it away, but if you eat it, it will be eating soup and stewed egg flowers;

2): Put eggs in the pot, add cold water, the water should be covered with eggs, so that the eggs are heated evenly;

3): Be sure to cook slowly over a relatively low heat. When the fire is big, the eggs are heated sharply and are prone to bursting.

Step 2: Turn off the heat timing.

1): As soon as the water is boiling, immediately cover the pot and turn off the heat. Simmer for 5 minutes, wait for the water to warm up and then remove the eggs, peel the shell and eat, the yolk at this time is called the sugar heart, and such eggs are called sugar heart eggs.

If you are boiling eggs over high heat, when the water is just boiling, the egg has not yet penetrated the yolk when heated, immediately turn off the heat and let it cool, the egg yolk is thin, and the egg is called a thin yolk egg, and some people like to eat this kind of egg.

2): Turn off the heat after the water boils for one minute, cover the pot, simmer for 5 minutes, wait for the water to warm up, remove the eggs, peel the shells and eat. At this time, the yolk is no longer thin and soft, but it has not become old, and the aroma of the egg is very strong. ** In my eggs, I used this time to turn off the heat.

3): If you are busy with other things while the water is boiling, I don't know how long the water has been boiling. At this time, the yolk of the egg has become old, and it is in the form of tiny granules, and the yolk residue will fall off as soon as you eat it. You can just eat this kind of boiled egg.

Step 3: How to eat. After the eggs are boiled, you can naturally open the blood basin and swallow it in one bite, but this way of eating is like Zhu Bajie eating ginseng fruit, swallowing dates without knowing the taste, and losing some fun.

1) The easiest way to do this is to dip a little soy sauce or vinegar in a small dish. It is better that the plate is not flat-bottomed, otherwise the soy sauce will not be dipped if it is less, and it will be wasted if it is put too much. If you can't find a suitable plate, you can also use a small bowl for soy sauce.

2) For thin yolk eggs, use a small spoon to roll the eggs in the soy sauce a few times, then scoop up the whole egg, suck off the yolk in one bite, and then put the egg whites in the soy sauce dish, cut them into pieces with a spoon, and eat slowly.

3) For sugary eggs, you can use a small spoon to roll the eggs in soy sauce a few times, and use a small spoon to cut into cubes and eat.

4) A more elegant way to eat is to put the boiled egg without peeling the shell, and put the big head down in a small goblet with a smaller mouth than the big head of the egg, so that the egg can be held on the rim of the cup. Prepare some refined salt and pepper. Use a small spoon to gently crack the top eggshell and peel off some of the shells.

Sprinkle a pinch of salt and pepper on the tip of the exposed egg, cut off with a small spoon and serve. Then, peel a little skin, sprinkle a little salt and pepper, and cut a little until you are done. Several ways to eat, you are free.

How do you boil eggs? The first step is to wash the eggs. The second step is to soak the eggs.

Step 3: Boil the eggs in cold water and bring to a boil over low heat. In the fourth step, pluck the egg a few times in the middle. Step 5: Cook the water about five minutes after boiling.

Step 6: Cool down and eat.

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.

Tips: 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.

Here's how to marinate eggs:1. Brush the basin clean and dry.

2. Brush the eggs and set them aside for later use.

3. Prepare an appropriate amount of liquor and salt.

4. Soak each egg in white wine and cover it with salt.

5. Wrap the eggs with table salt on the surface in plastic wrap.

6. After exposing the wrapped eggs to the sun for a day, place them in a cool place for about ten days and eat them.

1. First wash the eggs with clean water, and then put the eggs into 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.

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

3. Completely 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 a sealed bottle, and wait patiently for 10 days to eat.

Methods of preserving eggs: 1. Cereal bran storage method: use boxes, earth tanks, etc. as containers, first spread a layer of bran at the bottom, and then put a layer of eggs, so that they are filled layer by layer, and then placed in a cool place to avoid light and moisture. Generally, it can be kept fresh for 3-4 months.

2. Tea residue storage method: bury the eggs in dry and clean tea residue and put them in a cool and dry place to keep them fresh for 2-3 months.

3. Hot blanching storage method: wash the fresh eggs and blanch them in hot water of about 60 for 10 minutes, so that the outermost layer of the egg white is heated and solidified, forming a protective film to prevent the invasion of bacteria, and it can be kept fresh for several months.

4. Lime water storage method: according to the ratio of 500 grams of quicklime to 2 kg of water, stir the lime water well, inject it into the porcelain jar after clarification, and immerse the fresh eggs in the lime water. With this method, it can generally be kept fresh for 5-7 months.

5. Grass ash storage method: put the fresh eggs in the earthen jar or porcelain jar, cover them with plant ash layer by layer, cover and seal them tightly after they are full, and place them in a cool, dry and dark place to keep them fresh for several months.

6. Gypsum storage method: 5 kg of cold boiled water, 500 grams of cooked gypsum, 200 grams of alum, stir and dissolve into emulsion, immerse the fresh eggs in the solution, cover and seal, and keep them fresh for 8 months.