Homemade salted eggs
By VicentaLakin
- salty and fresh
- pickled
- several days
- ordinary
Steps for Homemade salted eggs
1
For the first time I made salted eggs, bought eggs, I picked eggs that were small, tasted like them, and didn't have to be made too long. The eggs were immersed in the basin for 10 minutes, and the stains on the eggs would wash off。
2
Wash the eggs and wipe the water on the eggs with cloth。
3
Take a big bowl and pour it into white wine, don't use too much white wine, put the eggs in white wine for five minutes, remember to flip in the middle and make all the eggs go through white wine。
4
Take a flat bowl and pour salt, and don't wipe off the white wine on the eggs, and put the white eggs in the salt and fill them with salt。
5
I've got two layers of membranes covered。
6
The eggs are placed in a preservation bag, and they are tanned under the sun for two days. The sun is tanned in order to increase the hair hole of the eggs, make it easier to taste, and then put it in a cool place for a month。
7
It's half a month, it's a little salty, so I decided to put it under the sun for two days to see if it's gonna come out in a month。
8
It's like a month of pickled oil