How to store the pickled eggs if you are afraid of them being too salty

Pickled salted eggs are a common way to eat eggs. Generally, the eggs can be thoroughly pickled in about a month. If the salted eggs are not eaten at this time, it is best not to keep them in the pickling jar, because over time, the nutritional value of the eggs will decrease a lot, and if they are kept for too long, they will have no nutrition. A better way is to take out the pickled eggs, cook them, dry them, and then put them in salt water, so that they can be preserved for about six months.

How to quickly pickle eggs

For friends who like to eat salted eggs, this is simply the most delicious food, especially the salted eggs with more oil, the more delicious they are. Loving to eat and knowing how to cook are two different things. Salted eggs are relatively difficult to master. Today I will introduce to you several methods of pickling oily salted eggs.

The secret to making pickled eggs produce more oil lies in the selection and processing of ingredients. Free-range chicken pickled eggs are considered the best ingredient for salted eggs. Adding white wine or yellow wine can make the eggs produce more oil quickly. Exposure to the sun is also the key to the production of oil in salted eggs.

1. Salt Pickled Eggs

When pickling, first dissolve the salt in boiling water until it reaches saturation (that is, the brine is a little salty and bitter). Wait for the brine to cool down, put the washed and dried eggs into the brine one by one, and pour a small cup of white wine into the brine, seal the jar, and after about 30 days you can open the jar and take out the eggs to cook. This method of pickling salted eggs is simple and quick. The egg yolk is rich in oil and is particularly fragrant and delicious.

2. White wine pickled eggs

When pickling, first dip the washed and dried eggs in white wine one by one, then roll them in fine salt and put them in a container. It will be ready in about 30 days. This method is the simplest.

3. Five-spice eggs

Take appropriate amounts of peppercorns, five-spice star anise, garlic seeds, ginger, and salt, put them in water and boil for 20 minutes, then pour into a porcelain jar. Then soak the washed eggs in the jar, seal the jar tightly, and it will be ready after 40 days. This pickled duck egg is rich in flavor and slightly salty and delicious.

4. Pickled with wood ash . Mix wood ash with salt and dip the eggshells in water (most of the eggs sold on the market are pickled in this way)

5. Pickled in rice soup

Use rice soup or the soup after cooking rice noodles, add yellow mud or red mud, and add salt (there is no ratio for the amount of salt, add it according to your desired saltiness). It is said that this kind of pickled salted egg yolk produces the most oil.