How to pickle salted eggs, oily but not salty.

How can eggs be preserved without salty oil? Look at my tutorial, it is estimated that you can learn it in one minute. Buy a few eggs in a few days, and you can eat them before and after the Dragon Boat Festival. Eggs, ducks, eggs and geese can be eaten.

Salted eggs as tool materials

Methods/Steps Step by Step Reading

1

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Prepare twenty fresh duck eggs, eggs and goose eggs. Some people like eggs, while others like duck eggs. Stupid goose eggs in the countryside may not be easy to buy. Wash the eggs outside and dry them for later use. 200 grams of refined salt, 200 ml of white wine, a pack of napkins and a roll of plastic wrap.

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A bowl of highly dispersed liquor is about 60 degrees, and 20 eggs need almost 200 ml. Putting white wine is the key to getting more oil from salted eggs. Liquor can accelerate the solidification of protein in eggs, so that the oil in yolk can be squeezed out. The higher the degree, the better. 60-degree liquor can be bulk.

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Soak the egg in the white wine and roll it around, so that the white wine can fully contact the surface of the egg. After taking out the eggs, carefully roll a layer of refined salt on them. If you want to eat spiced eggs, you can add a little spiced powder (thirteen spices or pepper powder is also ok) to the refined salt.

four

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Wrap duck eggs with refined salt and white wine with a napkin. It is best to wet the outside of the napkin with white wine. Then wrap it in plastic wrap. If there is yellow mud, it is best to roll mud and salt on the surface of the egg. Traditional salted eggs are operated in this way, and salted water bubbles are the slowest.

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The wrapped eggs must be exposed to the sun for 8 hours. After exposure, put them all in the shade, and you can eat salted eggs in about 8- 12 days.

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Oil production principle of salted eggs: Fresh eggs are rich in oil, mainly concentrated in the natural homogeneous colloid structure of yolk. When we marinate with salt, the water in the egg yolk will be obviously reduced through the continuous penetration of salt. At this time, the original uniform and stable yolk colloid structure will be destroyed, and the oil that was originally evenly distributed will be "squeezed" together to form visible oil. After cooking, we will get a delicious salted egg.