Scientific method of pickled eggs 4 ways to pickle eggs

1, yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, water. Pickling first yellow sand into the basin, add refined salt, essential oils and water, stirred into a paste, and then wash and dry the fresh eggs into the sticky mud one by one, until the eggs are uniformly adhered to the mud and sand removed, put into a food bag or other containers, can be taken out after 3 weeks to remove the mud and sand cooking. If there is no yellow sand, can be replaced by other sand, if the sand is not good viscosity, you can add a small amount of clay.

2, saturated brine pickling method. The amount of water and salt according to the number of eggs to determine. Salt is first dissolved in boiling water to reach saturation (concentration of about 20%). When the brine cooled down and poured into the altar, and will be washed and dried eggs, one by one into the brine, into the strong white wine a little. Seal the mouth of the altar, placed in a ventilated place, 25 days or so you can open the altar to take the eggs to cook. This method of salted eggs, yolks out of the oil, the flavor is particularly fragrant.

3, batter pickling method. Take the right amount of flour, with hot water into a paste, add a little five-spice powder and white wine and mix well. Then wash and dry the eggs one by one sticky wrap batter, and then rolled on a layer of salt, into the altar, sealed altar mouth. Salt and batter melted together, so that the salt seeped into the egg, 25 days after you can take out to cook.

4, white wine immersion method. According to each 5 kilograms of eggs and 60 degrees of white wine 1 kilogram, 0.5 kilograms of refined salt. Dip pickling first dry eggs in white wine dipped one by one, and then rolled on the refined salt, into the container, sealed and placed in a dry, cool, ventilated place, about 30 days can be taken out to cook.