Can eggs be salted?

Preparation of raw materials: egg 10, 20ml of high-alcohol liquor, 30 g of salt, a proper amount of plastic wrap and a plastic bag.

The practice of pickled eggs:

Step 1: Wash the eggs with clear water first, and then put the eggs in salted eggs for exposure 1 hour until the water on the surface of the eggs is completely dry. Wash eggs must be exposed to the sun, otherwise it will cause the eggs to stink.

Step 2: Put the dried eggs in high-alcohol liquor, so that each side of the eggs is completely covered with liquor, and then put the eggs in salt, so that each side of the eggs is covered with a layer of salt.

Step 3: completely wrap the salted eggs with plastic wrap (there was no plastic wrap before, but they were all wrapped in plastic bags), then put all the eggs in a sealed bottle and wait patiently for 10 days before eating.

Tips:

1. When pickling eggs, the tiny oil droplets in the yolk can be quickly gathered into large oil droplets by salting, so that the eggs can be quickly deoiled and desanded. This indigenous method is particularly simple and practical. As long as each side of the egg is wrapped with a proper amount of salt, you don't have to worry about the egg being pickled and smelly.

2. When pickling eggs, you need to apply a proper amount of white wine first, because white wine has the function of sterilization and disinfection, which can kill bacteria and germs on eggs and make salt work better on eggs, so when pickling eggs in the future, you must remember to apply white wine.