The secret recipe for salted eggs that Grandma wouldn't share with outsiders - every single one turns oily, and you can eat 5 in one go

These past few days I went to the vegetable market to buy groceries and noticed they were selling salted eggs and salted duck eggs. Huahua bought a few and took them home to taste, only to find they weren't tasty at all, because the yolks weren't oily in the slightest! Then I remembered the method Grandma used to use, so I decided to make them myself!

Salt eggs this way, and every single one will turn oily!

Steps:

1. Wash the eggs

Take the eggs you bought and wash them one by one with clean water, washing off the chicken droppings and any dirt on the shells, then drain off the water on the eggs.

2. Prepare the seasonings

Prepare ginger slices, star anise, cinnamon, fennel, Sichuan peppercorns and bay leaves, then prepare 8 liang of salt. Put all the seasonings into a pot, bring to a boil over high heat, then turn to low heat and simmer for about 20 minutes. After turning off the heat, let the seasonings cool.

3. Put them into a clay jar

Find a fairly large clay jar (basically every rural household has one), and put the drained eggs in one by one. Be gentle when placing them so you don't crack the shells.

4. Add the seasonings

After all the eggs are in, pour the cooled seasonings into the clay jar until the water level covers the eggs.

5. Add baijiu

Finally, add baijiu to the clay jar. Basically, 2 liang of baijiu for 5 jin of eggs is completely enough!

6. Seal and store

Seal the clay jar with plastic wrap, then place it in a cool, well-ventilated spot. Basically after 1 month they're ready to eat! Salted eggs made this way have glistening oily yolks - just thinking about it makes your mouth water!

ps: Duck eggs and goose eggs can also be made this way!

The simplified version of salted eggs - ready to eat in half a month!

If some flower lovers don't have such a big container at home, or that much space, then Huahua will teach everyone a simplified version of the egg-salting method next!

1. Wash the eggs

The first step is likewise to wash the eggs clean, then drain off the water and set aside.

2. Soak in baijiu

Prepare high-proof baijiu and pour it into a glass or plastic basin, soak the eggs in the baijiu for 20 seconds, rolling the eggs around a bit at the same time so that the entire shell of each egg gets coated with baijiu.

3. Roll in salt

Then prepare a plate with salt, take out the eggs that were soaked in the baijiu, and roll them around in the salt a few times, trying to get salt grains all over the surface of the eggs.

4. Seal and store

Prepare clean plastic bags or disposable food storage bags, put all the salt-coated eggs inside, tie the bags tightly to seal them, and place them in a cool, well-ventilated spot.

If you want the salted eggs to turn out really well, you can also wrap each egg in a layer of plastic wrap, and finally seal them all together in a food storage bag.

5. Salt eggs this way, and basically it only takes 10-15 days before they're ready to eat! The eggs made this way have yolks that gush oil - you can eat several in one go!

After reading the method Huahua introduced,

is everyone tempted?

Why not share the method with friends,

and everyone can learn to make it together!

?