The fastest way to make salted eggs oily

Many people love to eat salted eggs, which are delicious food for rice, especially when the egg yolk is golden and oily. However, many people always have no oil in the yolk when pickling salted eggs, and the pickling time is particularly long, which makes them very annoyed. Today, the editor will introduce a pickling method for salted eggs to make oil out the fastest, so that everyone can eat delicious and oily salted eggs in the shortest time.

The fastest way to make salted eggs oily

Salt coating method

1. If you want the salted eggs to be pickled quickly and produce oil, you can choose the salt wrapping method. Before pickling, you need to prepare an appropriate amount of high-salt powder and some edible salt, and then prepare the eggs you want to pickle.

2. Wash the eggs with clean water, remove the moisture on the surface, and place them in the sun for three hours. Put the white wine and table salt in two bowls respectively and set aside.

3. Put the eggs in white wine for a while, then roll them in table salt. After the surface is covered with table salt, put them in a clean container. After 15 days, the eggs will be flavorful and the yolk will be golden and oily after cooking. They are especially delicious.

Salting method

1. The salt water pickling method can also allow everyone to eat delicious and juicy salted eggs in a relatively short time. In addition to eggs, you also need to prepare a small amount of pepper, star anise and ginger, and an appropriate amount of table salt.

2. Put salt, star anise, pepper and other ingredients into the pan and stir-fry. After they are fragrant, add water and bring to a boil, then let it cool down naturally. Wash the eggs and remove the moisture on the surface.

3. Pour the cooked brine into the jar, then put the drained eggs into the brine in the jar, seal the jar, and then marinate it in a cool place. After a month, the eggs will be marinated, flavorful, not salty, and the yolks will be oily.