How to pickle salted eggs at home?

How to pickle salted duck eggs at home?

1. Salted eggs, when salted, first dissolve the salt in boiling water, and take the saturated state as the degree (that is, the salt water is a little salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious.

2. Soak the eggs in white wine. When pickling, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left for about 30 days. This method is the simplest.

3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious.

4. Marinate in plant ash. Add plant ash and salt, and dip the eggshells in water (most of them are preserved in this way).

5. Braised rice soup, with rice soup or boiled rice noodles and Tonga yellow mud or red mud, add salt (the amount of salt is disproportionate, add it according to your own requirements). It is said that this salted egg yolk is the most oily.

In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover 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 take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform.

How to pickle salted eggs at home?

Methods/steps

1

Step one, prepare the jar.

Wash the jar and dry it.

2

Step two, boil salt water.

Put the right amount of pepper in the pot, add the right amount of salt, and put more salt.

Pour half a jar of water into it.

Boil until the water boils.

Let the boiling water cool.

three

Step three, put the eggs.

Put the eggs in a sun-dried jar,

Be careful not to let the eggs crack.

four

Step four, pour salt water.

Pour cold salt and pepper water into the jar with eggs.

Salt water overflowed the eggs.

five

Step five, pickling.

Seal the jar and put it in the shade.

Marinate for about a month and a half.

How to pickle salted eggs at home?

I always wipe my eggs with highly alcoholic white wine. Soak the eggs in white wine again. Then cover it with salt. Just seal it and put it in the refrigerator.

How to cook salted duck eggs at home?

Salted duck egg, also called salted duck egg, is a favorite food of urban and rural people, but its pickling method is exquisite, pickled properly and has a good flavor. 1, yellow sand salted egg method. Prepare 500g yellow sand, refined salt 100g, 50g essential oil and appropriate amount of water. When ripening, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into a paste. Then put the washed and dried fresh duck eggs into the sticky mud one by one, take them out after the duck eggs are evenly stuck with sediment, put them into food bags or other containers, take them out after 3 weeks, wash away the sediment, and cook them. If there is no yellow sand, you can use other silt instead. If the viscosity of sand is not good, a small amount of clay can be added. 2, saturated salt solution curing method. The amount of water and salt depends on the number of duck eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. You can open the jar and cook the eggs in about 25 days. Salted duck eggs salted in this way contain a lot of oil in the yolk and taste particularly fragrant. 3, batter curing method. Take a proper amount of flour, mix it into paste with hot water, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, roll a layer of salt, put them in the jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out and cook it after 25 days. 4. Liquor soaking method. According to every 5 kg of duck eggs, 1 kg of 60-degree liquor and 0.5 kg of refined salt. When curing, the dried duck eggs are immersed in Chinese liquor one by one, then rolled with refined salt, put into 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 salt, and some washed fresh duck eggs. When curing, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in hot sauce one by one, then roll them in refined salt, then gently put them in a porcelain jar, sprinkle a little refined salt on the top layer, cover them and seal them with kraft paper, and put them in a cool and ventilated place. After 30-40 days, you can open a can to cook. 6. Pickling of spicy, salty and alcoholic eggs. Mix the thick spicy sauce and white wine evenly according to the ratio of 8:2, put the washed and dried duck eggs into a uniform roll dip one by one, roll them into refined salt again, then put them into a porcelain jar, seal them tightly and marinate them for 70-90 days. This salted duck egg is spicy and red, full of wine, slightly spicy in salt and delicious. 7. Pickling of spiced duck eggs. Boil pepper, cinnamon, fennel and ginger salt with the same amount of water for 20 minutes, pour into a porcelain jar, soak the washed duck eggs, seal the jar, and cook after 40 days. This duck egg is rich in flavor and slightly salty and delicious. help me

Answer time: May 28, 2008 1 1: 09 | Let me comment | Report

How to pickle salted eggs at home?

food

condiments

Eggs (of hens)

500 grams

condiments

Chinese hard liquor

Proper amount

salt

Proper amount

step

1. Wash eggs

Drain water

3. Pour the liquor with a temperature of more than 50 degrees into a bowl for later use.

4. Put the salt in a bowl for later use.

5. Soak the eggs in white wine first.

6. Then roll it up with salt.

7. Then wrap the salted eggs with plastic wrap.

8. put it in a fresh-keeping bag.

9. After eating all the homemade products in turn, seal them and expose them to the sun for two hours.

10. Then put it in a cool place and seal it.

1 1. I found an unusual casserole. Hehe, it's cool enough.

12. It will be ready in one month.

How to pickle salted eggs to taste good?

1. Salted eggs, when salted, first dissolve the salt in boiling water, and take the saturated state as the degree (that is, the salt water is a little salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious.

2. Soak the eggs in white wine. When pickling, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left for about 30 days. This method is the simplest.

3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious.

4. Marinate in plant ash. Add plant ash and salt, and dip the eggshells in water (most of them are preserved in this way).

5. Braised rice soup, with rice soup or boiled rice noodles and Tonga yellow mud or red mud, add salt (the amount of salt is disproportionate, add it according to your own requirements). It is said that this salted egg yolk is the most oily.

In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover 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 take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform.

=======================

You said salted eggs, 10 kg eggs, 2 kg salt, 1 2 peppers, a little star anise, cinnamon and fresh ginger. Wash and dry the eggs, wipe them clean, put them in a container, put the rest of the ingredients in a pot, boil and cool them, and put them in a container for eggs. Do not let the water exceed the eggs, and marinate for 50 days.

=========================

1. Wash the eggs and dry them with a cloth.

2. dip a layer of yellow sauce on the egg skin and roll a layer of salt.

3. Find a clean and leak-proof plastic bag, put the coated eggs in, squeeze out the air and tie the bag tightly.

4. Finally, put it in the refrigerator 10 days, take it out, wash the egg skin and cook it.

Features: It will not stink after a long time like the traditional egg beating, and it will leave oil after flooding, which is very fragrant.

==========================

If you don't want to bother, the easiest way is to wash the eggs, dip them in salt and seal them with fresh-keeping bags. You can eat it in half a month. That's how my eggs turn salty! You try!

========================

Put some white wine when pickling eggs, which can make the yolk oily and delicious.

=========================

Salted eggs are not complicated.

First, wash the eggs to be pickled with the colloid protective film on the skin (the eggs can be soaked in water for one hour in advance), and then take them out and dry them for later use; Boil salt water according to the ratio of one catty of eggs to two ounces of salt, and add appropriate amount of pepper when boiling. After the boiled salt water cools, you can put the washed eggs in (salted eggs are best put in a jar). You can cook the salted eggs in a month.

Salted eggs can't be cured. Egg yolks don't produce oil. If you put too much salt, egg yolks and protein will have loose bowels and taste bad. You can check it at any time, take out one and try to cook it. You can't see the heat.

In addition, salted eggs are a good way to preserve eggs when they are cheap.

It should be noted that when you pickle the second round of eggs again, the brine after the first pickling still needs to be boiled again, otherwise the salted eggs will stink, because there will be some impurities in the undercooked brine.

===========================

Read what others taught you online, try it yourself. Do the experiment with a catty of eggs.

Wash raw eggs and let them cool ... >>

How to pickle salted eggs by yourself?

Methods 1 salting out method was used.

After the water is boiled, add salt to it. After the water cools, put a few slices of scallion, pepper and aniseed. Wash the eggs, dry them, put them in a pickling container and seal them for storage. You can cook delicious food in about half a month.

Method 2 Dry pickling method

Wash the eggs, roll the eggs with water and dip them in salt noodles. Be sure to dip it evenly. Keep it sealed and you can cook it in about half a month.

How to quickly pickle salted eggs in 7 days?

Raw materials: eggs, white wine (about 42 degrees) and refined salt.

Preparation: Wash the eggs, drain the water, pour the white wine into the bowl, and pour the fine salt into a deeper dish.

Practice steps:

1, take an egg and roll it in white wine, then take it out and roll it in fine salt, then put it in a clean plastic bag and beat all the eggs in turn.

Tie the plastic bag tightly and put it anywhere, as long as the plastic bag is intact.

After 3 or 7 days, take out an egg and cook it. Try to see if the salinity is just right. If you feel weak, wrap it up again and leave it for another day or two. Usually 7 days is enough when the weather is hot.

When the salinity of the eggs is moderate, take out all the eggs and expose them to the sun for an afternoon. Wipe off the fine salt on the eggs, put them in plastic bags and keep them in cold storage.

Tip: Exposing eggs for an afternoon is a key step to ensure the oiliness of yolk.

How to pickle salted eggs?

If you want to get red oil, you will get red oil by pickling raw eggs and boiling them for about a month or two. I want to eat marinated eggs these days, and they will be salty in a few days. Cooked eggs will break some skin when salted, and cooked eggs will not have red oil.

How to pickle salted eggs to taste good?

material

Materials: 2000g eggs, 2000ml water;

Accessories: 400g of Daqing salt.

salted egg

1

Wash the eggs and dry them.

2

Daqingyan

three

Add water to salt, boil and cool.

four

Roll the eggs in white wine and put them in a jar.

five

Pour in cooled salt water, seal and keep in the shade for 30 days.

skill

I tried dry salting twice before, but even if the salt wrapped on the egg was very thick, it was not salty at all after one month, and finally I had to marinate it with water.