Salted Eggs

Name: Salted Eggs
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 10 capsules egg; 1 small bowl White wine; 5 Plastic bag; 1/2 kg Coarse salt

by Yaxi Zhenxiang

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

A lot of people made salted eggs a few days ago, and the method is very simple. It tickles me, but I am a little confused in terms of time. Some people make salted eggs for a month, and some only need a week. This is related to salted eggs. Is it salty? The longer one is saltier? ? Regardless, act now. I will choose a short one, one week. Today is September 4th, and I'm ready to drop the salted eggs at 4:30 in the afternoon. In a week, September 11 is the Announcement Day. I wonder if it succeeded? Still fail? ? Looking forward to that day. . . . . On September 11th, I secretly took a drop of boiled one to see, but unfortunately it hasn't changed. Then it will be a month later. It was finally October 4th, and I took another egg and boiled it to see. The change is a little bit changed, but it's still not very similar, only that Mo has a little bit of salty taste. What to do? ? It would be a pity to throw them away, no matter what, just leave them in the corner for a longer time, anyway, it won't prevent me from walking, just leave it alone. . . .
Today, today, today, finally, finally, finally, let me wait for the surprise. I finally succeeded in making Di Xiandan (it has been almost 2 months!). . . . happy. . happy. . happy. . Let’s see if I succeeded in dropping salted eggs. . . . "

Ingredients

10 capsules Egg
1 small bowl White Wine
5 Plastic Bag
1/2 kg Coarse Salt

Salted Eggs

1. Wash the eggs and dry them, prepare coarse salt and white wine.

2. Soak each egg in the white wine.

3. Then evenly drop each grain and coat it with a layer of coarse salt.

4. Gently drop the salt-coated eggs into the prepared plastic bag one by one.

5. Exhaust the air in the plastic bag and make a knot in the mouth of the bag.

6. Set a few more bags, I have set 5 in total. Leave it in a cool, ventilated place for a week. Looking forward to results. .

7. This is the result of my marinating for almost 2 months.

8. It's finally a bit like a salted egg dripping, but why doesn't it seem a bit soft? ?

9. I drop the salted egg for 2 months. Later, I stored it in the refrigerator and cooked it in a few days, and the egg whites became very firm. I don’t know if it’s about putting it in the refrigerator, or cooking it longer? ? In short, the egg yolk and egg whites are both strong and beautiful.