Homemade eggs
By VicentaLakin
The pickled methods of salted eggs range from salt-water pickled and salt-carrying, which is traditional and characterized by longer periods of time. The salt, also known as dry salt, has emerged in recent years, characterized by short periods of time and quick pickles. I've done it and family loves traditional practices。
- salty and fresh
- cook
- several days
- senior
Steps for Homemade eggs
1
Goose eggs and eggs are fresh eggs that came to my sister's house last month, and are home-grown eggs and eggs, pure green foods, which come back to pick them up right away, so that time is not fresh. Put the goose eggs in the water and wash them with brushes and dry them naturally。
2
The same way to wash the eggs. There was no plan to pick them. Eggs, see a lot of space left in the altar, just put 10 eggs in it, just a little smaller, and eat early。
3
How much water is suitable for a pound of salt to pour into the pot, usually the ratio of salt to water is 1:4. It's not as accurate as it is for home-grown, with the proper amount of water, without eggs from the altar, and the fire boils。
4
Boil to the salt all melt, turn off the fire。
5
I'm a salted egg made of rotting milk table. I wash it in advance, clean it up, dry it, and code it in。
6
The eggs are put on top, the salt water boiled is about 90 degrees cool, and pours directly into the altar. It's the secret of salty goose eggs. When the eggs or eggs are cooked with boiling water, the eggs are fresh, and even if they are put on for a few days, they don't get hard, tastes so good that friends can try. It's not enough to pour water into the jar. It's dry and then added white wine, covered in a lid for about 30 days. Eggs can be eaten in 40 days。
7
The salted eggs and fresh eggs can be cooked。
8
I've been trying eggs for 28 days, and I've been trying them for 28 days. It's got to do with indoor temperatures. It's going to be faster in the summer, slower in the autumn and winter. It's going to be salty in a few days。
9
I'll cut open the salted goose eggs and eat them with a greasy porridge. It's very rare for my family to cut it open, it's always one person, it's been a very good summer, it's actually a very hot egg, it's just cool and it doesn't look that much。