How to make pickled salt eggs

Your parents have taken care of your food, clothing, housing and transportation since you were a child. Now that you have entered society, what can you do on your own? Especially when it comes to eating, can you solve it by yourself? Maybe you can eat out every day, but this behavior not only wastes money, but also destroys your health. So, at a young age, you should learn to cook for yourself. So, now please follow the editor to learn about the method of pickled salt eggs.

1. Use an egg needle to poke a small hole on the big end of the egg. This way it won't break easily when cooking.

2. Boil the eggs in boiling water for minutes, then simmer in hot water for 10 minutes to make sure the eggs are cooked through. Rinse the boiled eggs in cold water and then peel them. Put 2 or 3 of them into a container, sprinkle with dill, then put 2 or 3 more of them, and sprinkle with dill again. Add all the eggs in this way and sprinkle with dill at the end.

3. Material overview diagram.

4. Fry the onion in a non-stick pan without oil until it starts to burn. Add 250 ml of water to a pot, add onion and all remaining spices and bring to boil.

5. Pour the cooked brine into the container and make sure there is no air after closing the lid. Cover it while it's hot, and it will be sealed naturally when it cools down. It can be eaten after 2 days in the refrigerator.

6. Cut the eggs into two halves after two days.

7. Carefully remove the egg yolk and mix well with a small amount of white wine vinegar, salt and pepper.

8. Put the seasoned egg yolk back into the egg white and press it down carefully.

9. Finally, squeeze a little yellow mustard on each egg.

The method of pickled salt eggs has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.