How to pickle goose eggs

There are many ways to eat goose eggs. One of the more common ways is to pickle them. Pickled goose eggs taste very delicious, and the egg yolk produces a lot of oil, making them a very good pickled egg. There are also many ways to pickle goose eggs, such as batter pickling, white wine soaking, etc. They can also be made into spicy salted eggs. Pickled goose eggs can be stored longer.

How to pickle 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.

5. Pickling spicy salted eggs.

Prepare a bowl of hot sauce and fine salt, and several washed fresh goose eggs. When pickling, wash the porcelain jar with clean water, brush it with boiling water and wipe it dry. Dip the goose eggs one by one evenly in the hot sauce, roll them in the fine salt, and then gently put them into the porcelain jar. Sprinkle a little fine salt on the top, cover and seal it tightly with kraft paper, and place it in a cool and ventilated place. After 30-40 days, you can open the jar and cook.

6. Pickling eggs with spicy, salty and wine flavor.

Take thick spicy sauce and white wine, mix evenly in the ratio of 8:2, put the washed and dried goose eggs into them one by one, roll them evenly, then roll them in fine salt, then put them into a porcelain jar, seal it tightly, and marinate for 70-90 days. This pickled goose egg is spicy red in color, has a strong wine aroma, is slightly spicy and salty, and tastes delicious.

7. Pickling of Spiced Salted Goose Eggs:

Take pepper, cinnamon, fennel, ginger, and salt, boil them with equal amount of water for 20 minutes, pour into a porcelain jar, soak the washed goose eggs in it, seal the jar tightly, and you can cook it after 40 days. This goose egg is rich in flavor and slightly salty and delicious.