How to make salted eggs oily

Speaking of eggs, this is something that is suitable for people of all ages. Not only are they nutritious but they also taste good. There are many ways to cook eggs. Boiled, fried, deep-fried, and made into soups are all very popular. There is also the most common pickled egg. Many people love to eat it with rice, especially the fragrant and oily egg yolk, which tastes delicious. However, not all pickled eggs have such delicious yolks. Don't worry, after learning the following method, you can also make salted eggs with oily yolks.

Method 1: Add 2.5 kg of eggs to 1 kg of salt. The amount of water should be enough to submerge all the eggs. A little white wine is also needed (to make the eggs oily. Without white wine, the oily eggs need to be very salty. With white wine, it is easy to make the oily eggs). Method:

1. Wash and dry the container to prevent dirt from entering the eggs. 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 a jar, and pour cold salt water into the container until they are completely submerged. Add 20ml of white wine on the surface and cover tightly. You can start eating it after about 20 days.

Method 2: Spring is the best time to pickle eggs as there is a bumper harvest of eggs. The specific method is: 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 with fresh eggs, making sure the brine covers the eggs. Cover the jar, seal it, and store it for about twenty days before opening and eating.

Note: 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.

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