Self marinated salted eggs
I bought a 40 day salted egg last month, and today I boiled it to see how the finished product looks. I feel that the effect is just right (not too salty), with a crunchy yolk and a fragrant taste. The first time I marinated a salted egg, the effect was good (some salted eggs were cut a bit off center and the yolk was not in the middle).
Step 1 . Put the fresh eggs you bought into water, soak them in an appropriate amount of salt for 15 to 20 minutes, wash them repeatedly, control the moisture, and then expose them to the sun for 2 to 3 hours (the key to egg oiling).
Step 2 . Pour the salt into the plate.
Step 3 . The higher the degree of Baijiu, the better. Put the eggs in Baijiu to soak (my wine is 56 degree Baijiu).
Step 4 . Put the eggs soaked with Baijiu into the salt surface and coat it with salt.
Step 5 . Cut the film to this width.
Step 6 . Put the egg on the film, roll it first and then fold it at both ends.
Step 7 . Put the packaged eggs into a large bottle and let them sit in a cool place for about 30 days (the thin film paper is not enough, only 35 were made). It can also be done in stages, otherwise if they are all marinated and cannot be eaten, they will be very salty.
Step 8 . Take out the marinated salted eggs from the glass bottle.
Step 9 . After washing, put it directly into a boiling cup, and then start cooking the eggs. I boiled for 15 minutes and stewed for another 10 minutes.
Step 10 . Take out the boiled salted eggs.
Step 11 . Cut it in half (some are cut off and the yolk is not in the middle). The yolk is just right, and I don't like to marinate it for a long time. The taste is quite fragrant, and the yolk is rustling and the egg whites are tender (the egg whites become hard and not delicious after being marinated for a long time). It's not particularly salty. This is the first time I've marinated a salted egg, and I personally think this method is good. This is a salted egg that has been marinated for 40 years and has a good taste.
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