How to pickle salted goose eggs

Pickling goose eggs is a common practice. Pickled goose eggs are oily and delicious, very tasty, and have good health-care effects. There are many ways to pickle goose eggs, such as the yellow sand pickling egg method, the saturated salt water method, etc. The best method now should be the white wine pickling method, because the pickling time with white wine is relatively short, and the oil yield is relatively high, which greatly shortens the pickling time.

How to pickle salted goose eggs

1. Yellow sand pickled eggs method. Prepare 500 grams of yellow sand, 100 grams of fine salt, 50 grams of essential oil, and appropriate amount of water. When pickling, first pour yellow sand into a basin, add fine salt, essential oil and water, stir into a paste, then put the washed and dried fresh goose eggs into the mud one by one. After the goose eggs are evenly covered with mud and sand, take them out and put them in a food bag or other container. After 3 weeks, you can take them out, wash off the mud and sand and cook them. If there is no yellow sand, other mud and sand can be used instead. If the sand is not sticky enough, a small amount of clay can be added.

2. Pickling method with saturated salt water. The amount of water and salt used depends on the number of goose eggs. When pickling, first dissolve the salt in boiling water to reach saturation (concentration is about 20%). After the brine has cooled, pour it into the jar and put the washed and dried goose eggs into the brine one by one. Seal the jar and place it in a ventilated place. After about 25 days, you can open the jar and take out the eggs to cook. The salted goose eggs pickled in this way have oily yolks and are particularly fragrant.

3. Batter marinating method. Take an appropriate amount of flour, mix it into a paste with hot water, add a little five-spice powder and white wine and mix well. Then coat the washed and dried goose eggs with batter one by one, roll them in a layer of salt, put them in the jar and seal the jar. Mix the salt with the batter and allow the salt to seep into the eggs. After 25 days, you can take them out and cook them.

4. White wine soaking method. Prepare the ingredients according to the formula: 1 kg of 60-proof liquor and 0.5 kg of refined salt for every 5 kg of goose eggs. When pickling, first dip the dried goose eggs in white wine one by one, then roll them in fine salt, put them in a container, seal it and place it in a dry, cool and ventilated place, and they can be taken out and cooked after about 30 days.

How long to boil salted goose eggs

It takes about 15 minutes to cook the salted goose eggs until they are fully cooked. We can use the following method to check whether the salted goose eggs are cooked: pick up the salted goose egg with chopsticks. If you can pick it up without slipping, the salted goose egg is cooked.

In addition, if you want to cook delicious salted goose eggs, you need to pay attention to the following two points: first, the salted goose eggs must be put into cold water; second, they must be cooked slowly over low heat throughout the process. Start counting the time after the water boils. Generally, after six minutes, the salted goose eggs will have fresh and tender egg whites and a slightly gelatinous and runny yolk. If you take the egg out of the pot 9 minutes after the water boils, the egg white will appear old, so the boiling time for eggs should not exceed 10 minutes after the water boils.

Of course, no matter what kind of eggs you use, it is recommended to cook them immediately before eating, and not leave them for a long time after cooking.