Homemade Salted Eggs

Name: Homemade Salted Eggs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g salt; 1750g Fresh eggs; Some Tin foil; 450ml Touqu Wine

by Q pig baby

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

At the beginning of March, a batch of fresh eggs were marinated. It was just a month today and steamed for a taste. I felt that there was no saltiness on the market, and the eggs were oily. I was so happy. I have tried to soak the eggs in salt water before. The super high concentration of salt water makes the eggs float up inside. When the eggs sink, they can be eaten. Although salt water soaking is more convenient than boiling wine with salt, it is very salty. In contrast, we prefer dry salted eggs. "

Ingredients

300g Salt
1750g Fresh Eggs
Some Tin Foil
450ml Touqu Wine

Homemade Salted Eggs

1. Wipe the eggs first with a damp cloth.

2. Put the high liquor and salt into a large bowl, and prepare a stack of tin foil (the size can be enough to wrap the whole egg).

3. Roll the eggs in the high white wine a few times, so that every angle is covered with the wine, and then roll in the salt, evenly covered with the salt.

4. Wrap the eggs covered with salt in tin foil.

5. Repeat the above steps, wrap everything up, put it in a container, and place it in a cool place for about 1 month.

6. Cooking: When cooking rice, it can be cooked in the pot with rice.

Tips:
If there is no tin foil, you can use plastic wrap or a small fresh-keeping bag instead. Remember to tie the bag tightly to prevent water loss. The salt is melted in the wine to better marinate the eggs.