How to pickle eggs delicious and oil

Eggs are nutritious and there are many ways to eat them, such as boiled eggs, scrambled eggs, fried eggs, and today we are talking about pickled eggs. Pickled eggs we have all eaten, its flavor is very fragrant, especially the yolk of the pickled eggs, can be fragrant oil. But the egg is not anyone can be drowned well, some people drowned eggs and delicious and oil, while some people drowned out of the egg only salty taste bad taste is not oil, drowning bad will also stink. This makes them especially troublesome, in fact, want to make the pickled eggs both oil and delicious, there are certain methods of tricks, today we will take you to understand this knowledge.

Method 1

1, the prepared eggs in advance with water, wash, put in a cool place, dry the surface of the water (can not be placed in the sun dry), into the altar jar.

2, then in the pot, according to every fifty eggs with four kilograms of water ratio, the appropriate amount of ginger, anise, pepper into the water to cook. To be cooked out of the flavor, add one kilogram of coarse salt, a little sugar and fifty grams of white wine. After all the salt is melted, turn off the fire and let it cool down naturally.

3, to be completely cooled brine, poured into the altar placed into the fresh eggs, to the surface of the egg is appropriate, and then add the prepared white wine to mix, the altar mouth sealing, pickling 40 days after taking out boiled, when the salted egg taste is just right, and each flow of oil is particularly tasty.

Which: put white wine is salted eggs more oil key, must not forget. Because white wine can accelerate the egg protein coagulation, so that the yolk of the oil is squeezed out.

Method two

1, wash the eggs before pickling. According to 2 ? pounds of eggs with a pound of salt, the amount of water to be able to submerge all the eggs shall prevail, but also need a little white wine (can make the eggs out of the oil, no white wine, then to be very salty in order to get out of the oil, added white wine out of the oil is very easy) to remove the water, and then put the right amount of salt in a clean bowl, and the other bowl into the right amount of white wine.

2, remove the water after the eggs, first put into the white wine soaked in 30 seconds, after removing the edible salt in a roll, and so it is full of surface adhesion 15 years after removing the plastic wrap wrapped, and then finally peeled the eggs into the sun, sun exposure 2 to 3 days, collected, put in the shade, continue to pickle the eggs can be taken out of the 30 days after the boiled yolks. out of the oil, and the taste will be particularly good.

Method three

Select 50 eggs of good breed, wipe clean with a cloth, put into the altar (pay attention not to wash with cold water, otherwise pickled salted egg heart easy to turn black). In addition, take 10 scallions into onion knots, 4 slices of ginger, 25 grams of pepper, together in a pot, add 4 kg of water, boil for a few moments, overflowing with flavor, and then put salt 1 kg, continue to boil. Cooled to lukewarm water (about 30 ℃), and then add 50 grams of good white wine, 25 grams of sugar, monosodium glutamate, cooled into the marinade with water. Then pour the material water into the altar full of eggs and gabion circles gently pressed to avoid the egg body floating up. Finally, use a plastic bag to tighten the mouth of the altar, sealed and stored indoors, 30 days later can be eaten. With this method of pickled salted eggs, salty and light, oil, good taste, good quality

Method four

Materials: 100 eggs 10 pounds of water 3 pounds of coarse salt, anise, peppercorns, white sugar, ginger, white wine 50 grams

Process:

1, will be cleaned and dried fresh eggs, put in altar jar. {Do not put in the sun in the sun}

2, put enough water, salt, pepper, anise, sugar, ginger into the water to cook, stirring from time to time, cook open cool plus white wine.

3, with gauze to filter the water poured into the altar jar, in order to not over the surface of the egg is appropriate, the altar with a lid sealed, stored for 20 days or so on the basic pickle, cooked can be.

Note: Put white wine and sugar is the key to salted eggs more oil, can accelerate the protein coagulation, so that the yolk of the oil is squeezed out.

Suggestions:

1, with the earth eggs pickled salted eggs out of the most oil

The reason why the salted eggs out of the oil, it is because the yolk itself contains fat, pickling process is just the yolk of the oil forced out. The fat content in earth eggs is significantly higher than that in foreign eggs, so the only way to get more oil out of them is to pickle them with earth eggs.

2, add white wine or yellow wine can quickly out of the oil

pickled salted eggs can be added to the amount of white wine or yellow wine, the amount of wine does not need too much, but they are able to let the salted eggs quickly out of the oil key, because white wine and yellow wine can accelerate the protein coagulation, so that the yolk of the egg faster out of the oil squeeze.

White or yellow wine also has the added effect of helping the salt to penetrate, thus making the pickling time much shorter as well, and the process can be completed in about 10 days.

3, sun exposure is also the key to salted eggs out of the oil

After the end of the salted egg curing, you need to pickled salted eggs in the sun half a day, which is also a key step to make salted eggs out of more oil.

Specific exposure to play a role is not clear, but after exposure to the salted eggs can indeed be more oil, may be the sun to remove some of the moisture in the egg, while using the temperature to let the yolk of more oil run out of it. It's the same reason our skin gets a lot of oil when we're in the sun, I think.

If you do all three of these key essentials, you're guaranteed to pickle oily, delicious salted eggs with ease.

Supplementary note: Salted eggs can be kept chilled in the refrigerator after sun exposure.