How to make pickled eggs oily and delicious

There are many ways to pickle eggs. If you want to pickle eggs to make them oily and not salty, there are many ways. Using a pressure cooker is the fastest way to salt eggs. Generally, it only takes 3 to 4 hours to marinate. First, add salt to cold boiled water, then put the eggs in a pressure cooker, put them in a saturated salt solution, and then inject gas into the pressure cooker. Generally, after 3 to 4 hours, you can take out the eggs and eat them. The more common method is to marinate with white oil, which is also very effective.

How to make pickled eggs oily and delicious

Adding white wine is the key to making salted eggs produce more oil. Don’t forget this because white wine can accelerate the coagulation of the protein in the egg and squeeze out the oil in the egg yolk. Wash the fresh eggs, dry them (do not dry them in the sun), and put them in a jar. Then in the pot, add appropriate amounts of ginger, star anise and peppercorns into the water and boil them at a ratio of four kilograms of water for every fifty eggs. After the aroma comes out, add one kilogram of coarse salt, a little white sugar and 50 grams of white wine. After the brine has completely cooled, pour it into a jar containing fresh eggs, enough to cover the eggs. Cover the jar, seal it, and store it for about twenty days before opening and eating.

The fastest way

Using a pressure cooker to pickle salted eggs is the fastest way, and it only takes 3-4 hours to pickle them! The method is: first use cold boiled water and salt to prepare a saturated salt solution, put undamaged fresh eggs into the pressure cooker, pour in the saturated salt solution to immerse the eggs, and the volume occupied by the eggs and the salt solution should not exceed three quarters of the total capacity of the pressure cooker. Then install the rubber ring on the pressure cooker lid, cover the pressure cooker and tighten it.

Then take an air pump and connect its air guide tube to the air outlet of the pressure cooker lid, and inject air into the pot. Then remove the air pump, cover the high-pressure valve, and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker, and take out the eggs. Because the eggs are soaked in saturated salt, under the action of high-pressure air, the salt solution quickly penetrates into the eggs, so they are pickled quickly in a short time, and the saltiness of the pickled duck eggs is more evenly distributed.

Salted eggs have a unique flavor, and the egg yolk tastes even better. However, some people salt eggs with yolks that do not produce much oil. Egg yolks that do not produce much oil taste dry and do not have a very good taste. However, those egg yolks that produce more oil not only taste good, but you will become more and more addicted the more you eat them!