Homemade Pickled Salted Eggs Exclusive

Name: Homemade Pickled Salted Eggs Exclusive
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 2kg Egg; 2kg Clear water; 400 g Salt; to taste Baijiu 52°; to taste Sichuan pepper; to taste Star anise; to taste Bay leaf

A homely cure where fresh eggs are dipped in liquor, packed in a spotless jar, and covered with cooled spiced brine until the yolks turn golden and savory.

0 minNewEasy Pickled & Preserved Boil Savory & Fragrant

Instructions

1
Wash the eggs clean with clear water, dry off the water, and then wipe them with white wine.
2
Prepare Sichuan peppercorns, star anise, bay leaves, and salt.
3
Let the eggs cool until the surface is completely dry.
4
Put the spices and salt into the pot, and pour in the water.
5
Bring to a boil, cook until the salt dissolves, and let it cool.
6
Put the eggs in a glass bottle with no water and no oil.
7
Pour in the boiled Sichuan pepper water.
8
Pour 20 grams of white wine on top, cover it, and marinate for about 30 minutes.
9
Take out the marinated eggs.
10
Put in cold water, bring to a boil, then simmer for 3 minutes, turn off the heat and let it sit for 5 minutes.
11
This has been pickled for 25 days, it's crunchy and very delicious.
12
This saltwater ratio tastes just right.