Pickled eggs
By VicentaLakin
The salted eggs used to be wrapped in a single membrane, then placed in a sealed container, and then heard a friend say he didn't need membrane, but put it in a sealed membrane, so he came back and tried it, and now it's not membrane, saves the environment。
Recipe Recommendations
- eggs appropriate amount
- refined salt appropriate amount
- high-degree liquor appropriate amount
- salty fragrance
- pickled
- several days
- simple
Steps for Pickled eggs
1
Eggs wash, dry or dry water. Put it in the height of white wine and roll. (I used 56 degrees of second pot. I'm not sure
2
Scrambling in fine salt, putting salt on the eggs。
3
Put it in the jar, tighten the lid and seal it, and put it in the shade for 21 to 30 days. This one's been on for 24 days. The can must be sealed. I'm not sure
4
Open it and the yolk is solid。
5
Let's cook two. The egg yolks are so successful that they don't lose。
6
It's white eggs. It's not different from brown eggs。
7
The protein's not too salty either. It's good for the rice。