Some time ago, there were many people making pickled eggs. The method was very simple, which tickled me. I was just a little confused by the time. Some people only need a month, and some only need a week. Is it related to the saltiness of the salted eggs? Is it salty for longer?? Whatever, act now. I'll choose a short time, a week. Today is September 4th, and my pickled salted eggs were ready at 4:30 pm. One week, September 11th is the announcement day, I wonder if it was successful? Or failed?? Looking forward to that day... On September 11, I secretly took a pill and boiled it to read, but it hasn't changed yet. Then let's make it a month later. It was finally October 4th, and I took another egg and boiled it to watch. The change has changed a little, but it is still not very similar. There is only a little bit of salty taste. What should I do? It would be a pity to throw them away. Anyway, just leave them in the corner for a longer time. Anyway, it won't hinder my walking. Whatever...
Today, today, today, finally, let me wait for a surprise. I finally succeeded in making salted eggs (it has been almost 2 months!)... Happy... Happy... Happy... Let's see if I succeeded in dripping salty eggs...
pickled salted eggs
By JesusRoob
- salty and fresh
- pickled
- several days
- simple
Steps for pickled salted eggs
1
Wash and dry the eggs, and prepare crude salt and white wine.
2
Soak each egg in white wine.
3
Then evenly drop each grain and wrap it with a layer of coarse salt.
4
Gently drop the salt-wrapped eggs one by one into the prepared dough bag.
5
Drain the air from the raw material bag and tie a solid knot at the mouth of the bag.
6
Put a few more bags, and I put a total of 5 bags. Leave it quietly in a cool, ventilated place for a week. Looking forward to results...
7
This is the result of almost 2 months of marinating.
8
It finally looks a little like a salted egg, but why does it seem a little soft??
9
I have been dripping salty eggs for two months. Later, I kept it in the refrigerator and boiled it in a few days. The egg white became very firm. I don't know if it's because it's in the refrigerator, or if it's cooked for a long time?? In short, the egg yolks and egg whites are strong and beautiful.