How to quickly pickle salted eggs

When people study eating eggs, they find many ways. Sometimes people think that eggs can be pickled. Salted eggs are also a common way of cooking eggs in our lives, and are especially suitable for breakfast. But people should pay attention to pickling eggs according to actual conditions. So what are some quick ways to pickle eggs?

Ingredients: eggs, white wine (about 42 degrees), and fine salt in appropriate amounts.

Preparation: Wash the eggs and drain them, pour the white wine into a bowl and pour the fine salt into a deeper plate.

Steps:

1. Take an egg and roll it in white wine. Then take it out and roll it in fine salt. Then put it in a clean plastic bag. Repeat this process for all the eggs.

2. Tie the plastic bag tightly and put it somewhere randomly, making sure the plastic bag is intact and not damaged.

3. After 7 days, take out an egg and cook it, then taste it to see if the saltiness is just right. If it feels a little bland, tie the bag tightly again and leave it for another day or two. When the weather is hot, 7 days is usually enough.

When the saltiness of the eggs is moderate, take out all the eggs and expose them to the sun for an afternoon. After rubbing off the fine salt on the eggs, put them in a plastic bag and refrigerate.

Little secret: Exposing the eggs to the sun for an afternoon is a key step to ensure that the egg yolks release oil.