Self-cooked eggs
By VicentaLakin
The 40 days of salted eggs that were bought last month were cooked today to see how the finished ones work, which is just as good (not too salty), the sweet, sweet taste of the egg, and the good first salted eggs (some of the salted eggs cut slightly, the egg yolk is not in the middle)。
Recipe Recommendations
- fresh eggs
- high-alcohol liquor appropriate amount
- film paper appropriate amount
- refined salt appropriate amount
- salty fragrance
- pickled
- several days
- senior
Steps for Self-cooked eggs
1
Fresh eggs bought are put into the water for 15 to 20 minutes in a suitable quantity of salt bubbles, are washed repeatedly, dry water is controlled, and the sun is tanned for 2 to 3 hours (the key to egg oil)。
2
Put salt in the plate。
3
The higher the degree of white wine, the better it is, put the eggs in it。
4
Eggs filled with white wine are placed in salt。
5
Cut the film by this width。
6
Put the eggs on the film, roll them and fold them。
7
Put packed eggs in a big bottle, put them in the shade for about 30 days (less than enough film paper, only 35) or in instalments, or they'll be salty。
8
Picked salted eggs out of the bottle。
9
After washing, I put it in the cup, and then I started cooking the eggs, and I cooked it for 15 minutes and 10 minutes。
10
Take out cooked salted eggs。
11
It's not particularly salty for the first time. Salted eggs. Personally it feels good. It's 40 salted eggs。