The best way to pickle raw eggs

Eggs have a relatively high nutritional value and are a type of egg we often eat. They are rich in protein, fat, and a variety of vitamins and minerals. There are many ways to eat eggs, such as boiled eggs, scrambled eggs, fried eggs, etc. The most common way is pickled eggs. Pickled eggs taste very fragrant, and the yolk of pickled eggs can ooze oil. Let us learn about the best way to make pickled eggs produce oil.

1 The best way to make pickled eggs oily

2.5 kg of eggs with 1 kg of salt, the amount of water should be enough to immerse all the eggs, and a little white wine is also needed (to make the eggs oily, without white wine, the oily eggs need to be very salty to produce oil, adding white wine makes it easy to produce oil)

Method: 1. Wash and dry the container to prevent dirt from entering the eggs due to the dirty container. Boil water and add salt and stir until the salt is completely dissolved. Cool and set aside. The water must be boiled, and raw water cannot be used, otherwise it will easily produce odor. 2. Wipe the eggs clean, put them in the jar, and pour cold salt water into the container until they are completely immersed. Add 20ml of white wine on the surface and cover tightly. You can start eating it after about 20 days.

2 The best way to make pickled eggs oily

Spring is the best time to pickle eggs when there is a good harvest of eggs.

The specific method is: 1. Wash the fresh eggs, dry them (do not dry them in the sun), and put them in a jar. 2. Then in the pot, add appropriate amounts of ginger, star anise and peppercorns into the water and cook them at a ratio of 4 kg of water for every 50 eggs. After the aroma comes out, add one kilogram of coarse salt, a little white sugar and 50 grams of white wine. 3. After the marinade has completely cooled, pour it into a jar with fresh eggs, making sure the amount of marinade is enough to cover the eggs. Cover the jar, seal it, and store it for about twenty days before opening and eating. Among them: adding white wine is the key to making the salted eggs produce more oil, so don’t forget it. Because white wine can accelerate the coagulation of egg protein and squeeze out the oil in the egg yolk.

3 The best way to make pickled eggs oily

The simplest solution is: wash it with water, soak it in white wine for a while, sprinkle it with salt, put it in a plastic bag and seal it, and it can be eaten after 20 days.

4 The best way to make pickled eggs oily

Select 50 high-quality eggs, wipe them clean with a cloth, and put them into the jar (be careful not to soak them in cold water, otherwise the salted egg core will turn black easily). In addition, take 10 scallions and tie them into knots, 4 slices of ginger, and 25 grams of peppercorns, put them together in a pot, add 4 kilograms of water, cook for a while, and when the aroma comes out, add 1 kilogram of salt and continue to boil. When it cools to warm water (about 30℃), add 50 grams of good white wine, 25 grams of white sugar, and an appropriate amount of MSG, and cool it to make the marinating water. Then pour the water into the jar filled with eggs and press it down lightly with a bamboo ring to prevent the eggs from floating up. Finally, tie the jar tightly with a plastic bag, seal it and store it indoors. It can be eaten after 30 days. The salted eggs pickled in this way are moderately salty, rich in oil, good in taste and of good quality.

5 Best Ways to Make Pickled Eggs Oily

Ingredients: 100 eggs, 10 jin of water, 3 jin of coarse salt, star anise, pepper, sugar, ginger slices, 50 grams of white wine. Process: 1. Wash the fresh eggs, dry them, and put them in a jar. {Do not expose to sunlight} 2. Put enough water, salt, pepper, star anise, sugar and ginger slices into the water and boil, stirring from time to time. When it cools down, add white wine. 3. Filter the water with gauze and pour it into a jar, enough to cover the egg surface. Cover the jar and seal it. Store it for about 20 days and it will be basically pickled and ready to cook. Note: Adding white wine and sugar is the key to making salted eggs produce more oil. It can accelerate the coagulation of protein and squeeze out the oil in the egg yolk.