What is the best way to make pickled goose eggs oily?

Goose eggs are a relatively common type of egg. Although people do not eat as many goose eggs as chicken eggs, goose eggs have their own unique flavor. Under normal circumstances, goose eggs are made into salted goose eggs for consumption. After the larger goose eggs are successfully pickled, they taste very delicious. Since goose eggs are relatively large in size, many people worry that they cannot be pickled well. Now let’s talk about the best way to pickle goose eggs to release oil.

Key steps for pickled goose eggs :

1. Add white wine when making pickled goose eggs, which will shorten the pickling time and make the egg yolk more likely to produce oil. Adding some white wine can kill bacteria and increase the aroma of the eggs.

2. The best salt is coarse sea salt used for pickling, commonly known as coarse-grain salt. Don't add the salt all at once, add it little by little until the salt water reaches saturation, that is, the level where no more salt can dissolve in the water. If there is too little, the eggs may go bad before they are salty.

3. We also need to learn to choose high-quality goose eggs. Observe the appearance, shape, color and cleanliness of the goose eggs with your eyes. Good quality fresh goose eggs have clean, complete, dull eggshells with a layer of white frost on the shells and bright color. Take the eggs in your hand, shake them gently so that they hit each other and listen to the sound; or shake them in your hand and listen to the sound. Good quality fresh eggs make a crisp sound when they hit each other, and are silent when you shake an egg in your hand.

How to pickle goose eggs

Material:

17 goose eggs, 20 peppercorns, one star anise, a small piece of cinnamon, a bay leaf, 300 grams of sea salt, and 100 milliliters of Erguotou liquor.

Specific steps:

1. Wash the goose eggs and dry the skin. Pour appropriate amount of water into the pot, add peppercorns, star anise, cinnamon, bay leaves, turn on the fire, bring to a boil, then turn to low heat and cook for 10 minutes. Add sea salt and stir until melted, then turn off the heat and let cool. Place the goose eggs in a clean, water-free container prepared in advance, take out the seasonings from the boiled salt water, and pour water into a sealed box, making sure the water covers the goose eggs.

2. Pour in white wine, cover with a lid, place in a cool place, and marinate for 30-35 days. Wash the skin of the pickled salted goose eggs, put them in a pot, add water to cover the goose eggs, cook for 20 minutes after the water boils and they are ready to eat.