Self-marinated Salted Eggs
by mantha
Favorite
Difficulty
Normal
Time
48h
Serving
2
1. Prepare the materials. Wash and dry the eggs, put them in Erguotou (I used a 38°C Erguotou)
2. Take out the eggs, coat them with a layer of salt, wrap them one by one with plastic wrap, put them in a sealed bag, let the air out of the bag, seal the bag tightly, and place it in a cool and ventilated place, and then just wait. 1 month, this is the finished picture I made
3. After cutting, the egg whites are a bit soft, for some unknown reason, but the taste is very similar to the salted eggs sold in the market.
