The ratio of salt and water in saturated brine for pickled eggs

The ratio of pickled eggs in brine is 220 grams of salt: 550 grams of water

Saturated brine pickling method:

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

Expanded

Pickling time, depending on the temperature differences, pickling time also varies, generally half a month can be eaten, prefer salt flavor can be more pickled for a period of time, pickling time is long, the yolk oil is large, the taste of the yolk is delicious, the shortcomings of the time is long eggs are salty.

After half a month, you can put aside a few days to cook a test, if the appetite to reach their own right when you can pull out the eggs in the refrigerator insurance storage.

Eggs: eggs are rich in protein, fat, vitamins and iron, calcium, potassium and other minerals needed by the human body, its protein is nature's best protein, liver tissue damage has a restorative effect; at the same time rich in dha and lecithin, lecithin, on the nervous system and physical development is beneficial to the brain and brain and promote the regeneration of liver cells;

Eggs contain a large number of vitamin B and other trace amounts. More vitamin b and other trace elements, can decompose and oxidize carcinogenic substances in the human body, with cancer prevention; eggs taste sweet, sex flat; has a nourishing heart and tranquility, blood, nourishing yin and moistening dryness of the efficacy.

Reference Baidu Encyclopedia - Pickled Eggs