Salted egg brine ratio

The most important step in salted eggs is the ratio of salt to water. Less salt will lead to bad taste and easy deterioration of eggs, but more salt will lead to too salty and inedible. Many people wonder, what is the proportion of salted eggs? About, salted egg brine ratio, salted egg brine ratio. Let me answer them for you one by one!

Salt-water ratio of salted eggs

The ratio of salted eggs is: 500g of eggs, 220g of salt and 550g of water, as follows:

1. Preparation materials: 9 eggs, 220g salt, 550ml water, cinnamon, star anise, pepper and wine.

2. Boil saturated salt water: Take a pot, add salt, water and spices, and boil until cool.

Dip the eggs one by one in the white wine and put them in the bottle.

4. Pour the cooled saturated salt water into the bottle and fill it completely.

5. Close the bottle and write a label indicating the production time and the amount of materials used.

6. Stick the label on the bottle and wait for 35 days.

Salt-water ratio of salted eggs

Salted eggs, 10 kg of eggs, 2 kg of salt, 1 pepper, a little star anise, cinnamon, fresh ginger 1 slice, eggs are washed, dried, wiped, put into a container, and the rest ingredients are put into a pot, boiled and cooled, and put into a container for eggs. If the water is not soaked in eggs, it can be eaten after 50 days of pickling. The following are the specific steps:

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.

Method for making pickled eggs

When curing boiled eggs, we should first cook the eggs with clear water, then break the eggshells, and finally soak some salted water, which can better improve the taste of cooked eggs. I hope you can learn this practice well.

Skin soaked in water doesn't taste as good as that without peeling. Use a container similar to a yellow wine jar, clean it, and there can be no grinding marks. Boiled eggs are boiled in salt for a few times, then boiled in white wine for a few times, and then covered with salt. Put it in the jar. Seal with plastic wrap, cover and marinate for 2 weeks. Break the eggshell with a spoon. Add salt to the water, put a little pepper to boil, let the salt water cool thoroughly, pour some wine (marinate faster) and seal it in a jar to prevent flies. It can be used for 20 to 30 days.

Wash the surface of fresh eggs with cold boiled water, dry them, soak them in Chinese liquor for a while, sprinkle a layer of salt evenly after taking them out, then put them into a transparent plastic food bag, tie the bag tightly and seal it, and store them in a dry place, and eat or sell them after 10. The salted duck eggs cured by this method not only ripen about 15 days earlier than those cured by traditional methods, but also have rich flavor, bright yolk color and long shelf life.