How to pickle eggs without making them salty and oily

There are many ways to pickle eggs, and salted eggs are also a kind of pickled food that many people like to eat. Certain skills are required when pickling eggs. If you want the eggs to be not salty and have too much oil, you can prepare a small cup of strong liquor and an appropriate amount of plastic wrap. First, soak the eggs in the liquor for about 20 to 30 seconds, then roll them in a layer of salt and wrap them with plastic wrap. This way, you can pickle the eggs without making them salty or oily.

How to pickle eggs without making them salty and oily

Ingredients: 24 eggs, 1 small bowl of salt, 1 cup of strong liquor, and some plastic wrap.

practice

1. Wash the eggs and dry them. Note: Make sure to dry them.

2. Soak in white wine for 20 seconds or 30 seconds. Then roll in a layer of salt.

3. Wrap it with plastic wrap so that the salt grains will not fall off after drying.

4. Put the wrapped eggs into a large plastic bag, expose them to the sun for an afternoon, take them out when you want to eat, remove the plastic wrap, rinse off the salt, put them in water and boil them for 10 minutes after the water boils.

Everyone should note that exposure to the sun is a very important process. Whether or not the oil will be produced depends on this. After being exposed to the sun for an afternoon, transfer them to a cool place and store them for 1 month. When you open them, you will definitely see that they have produced oil.

How to pickle salted eggs 1. Simple method

Put two pounds of salt into water and boil it, then let it cool; wash the eggs and put them into the cooled salt water. Remember, the water must be cooled, otherwise the eggs will be cooked. Seal and marinate for a month, until you hear an egg sound when you shake it, then you can eat it. Although it doesn’t have the red core of a salted duck egg, it’s still delicious.

2. The fastest method

Using a pressure cooker to pickle salted eggs is the fastest way, and it only takes 3-4 hours to pickle them! The method is: first use cold boiled water and salt to prepare a saturated salt solution, put undamaged fresh eggs into the pressure cooker, pour in the saturated salt solution to immerse the eggs, and the volume occupied by the eggs and the salt solution should not exceed three quarters of the total capacity of the pressure cooker. Then install the rubber ring on the pressure cooker lid, cover the pressure cooker and tighten it.

Then take an air pump and connect its air guide tube to the air outlet of the pressure cooker lid, and inject air into the pot. Then remove the air 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, under the action of high-pressure air, the salt solution quickly penetrates into the eggs, so they are pickled quickly in a short time, and the saltiness of the pickled duck eggs is more evenly distributed.

3. Spiced Salted Eggs

Appropriate amounts of raw eggs, star anise, cinnamon, peppercorns, bay leaves, cumin, and white wine. Boil water in a pot (the amount of water should be enough to cover the eggs in the container). After the water boils, add star anise, cinnamon, pepper, bay leaves, and fennel and simmer for 15 minutes. Add salt to the water and slowly dissolve it until the salt water is saturated. Turn off the heat, let it cool, and pour it into a container. Wash the raw eggs, wipe them dry or air-dry them, and gently put them into the container with the water.

Before covering the lid, add a dozen drops of white wine (to kill bacteria), then cover it tightly (make sure it is sealed). If you don’t want to eat too salty food, it can be eaten in about 20 days. If you like salty and oily food, it will probably take thirty to forty days. After marinating, take out and cook and it is ready to eat (by the way, keep the water and use it next time, just boil it before using).

4. Yellow sand salted eggs

Prepare 500 grams of yellow sand, 100 grams of fine salt, 50 grams of essential oil, and appropriate amount of water. When pickling, first pour yellow sand into a basin, add fine salt, essential oil and water, stir into a paste, then put the washed and dried fresh eggs into the mud one by one. After the eggs are evenly covered with mud and sand, take them out and put them in a food bag or other container. After 3 weeks, you can take them out, wash off the mud and sand, and cook them. If there is no yellow sand, other mud and sand can be used instead. If the sand is not sticky enough, a small amount of clay can be added.

5. White wine salted eggs

Prepare the ingredients according to the formula: 1 kg of 60-proof liquor and 0.5 kg of refined salt for every 5 kg of eggs. When pickling, first dip the dried eggs in white wine one by one, then roll them in fine salt, put them in a container, seal it and place it in a dry, cool and ventilated place. They can be taken out and cooked after about 30 days.