How to make eggs tastier salt outside the store

Things you need:

-Eggs-Pot-Vinegar-Water-Ice waterLarge glass Vases--The road-Red radish-Salt-Pepper-Filter-Refrigerator-Cups/spoons

Part 1: boiled egg

1. You select carefully to boil eggs. The following guide will help improve the taste of your homemade salt eggs.

-Try to get the eggs from a family farm. Because the egg in the home will be of higher quality than supermarket eggs, their yolks will taste more delicious.

-Make sure that the eggs you choose are the kind that chicken egg laying recently but are kept in the refrigerator for at least a couple of days old.

-Select the type of small eggs on average. The spices will penetrate the egg easier to taste better.

2. place 6-8 eggs in a medium saucepan

3. For 6-8 eggs in a medium saucepan. Then pour the water in. Make sure to pour from 2.5 to 5 cm of water on the eggs.

4. To add a bit of distilled white vinegar into the water. This will help keep the eggs within their shell if were breaking.

5. Boil eggs at medium temperature. Because boiling eggs at high temperature can cause the eggs breaks, reef.

6. When the egg has boiled off the kitchen, and move the eggs to the pot.

7. Allow the egg soaked in hot water for 15 minutes.

-Some people like to boil the eggs by placing them in boiling water for about 15 to 20 minutes. This depends on your taste preferences. Because some people believe that the slightly soft yolk will be tastier.

Remove any cracked eggs during boiling because the eggs should be used or eaten immediately.

Part 2: sterilize glass jars

1. rinse a large glass jar and wash with hot soapy water. Then rinse clean again.

2. To heat the oven to 225 degrees F (107° C).

3. For glass on tray bake. For the lid of glass jars out beside it.

4. For glass jars in the oven in 35 minutes. Put the glass out and let them cool.

Part 3: freeze eggs

1. Take out a large bowl of water with a few glasses of ice water.

2. To Cold Stone cups into a bowl.

3. Mash the boiled egg in ice cold water. Allow them in ice cold water for about 5 minutes.

4. Move the eggs from the water ice cold. Be careful as they can be to shatter the shell. Continue to dip the eggs into cold water.

5. Continue to check all the eggs just dip the ice cold to remove any breaking eggs would despite its small size.

6. To the eggs in sterilized jar.

Part 4: prepare the brine

1. For the 1.4 liter of water into a large saucepan. Add 0.1 litres apple cider vinegar and 1/4 cup (49g) sugar on.

You can also substitute canned beets juice for part of the water to increase the intensity of the color soaking.

2. For seasoning according to your choice. If this is your first time making salted eggs, try 1 tbsp (18 g) salt, 3 tablespoons (18 g) piece of pepper.

For salted egg Curry, try 1 tablespoon (6 g) yellow curry powder, 1 tsp (2 g) mustard seeds, cardamom 3 cups and 1/2 cup (100 g) sugar.

3. Put mixture into boiling at high temperatures.

4. Finely chopped 1 chopped red radish. You can use vegetables or canned beets.

5. For the temperature lowered liu riu and simmer for 10 minutes.

6. North salt water off the stove and filter through a sieve mesh.

Part 5: DIY salt eggs

1. For seasoning salt water mixture on to the glass jar and pour them on the eggs.

2. Cover tightly.

3. To 3 days in the refrigerator before eating. Often the most delicious egg is at 1 to 2 weeks.

4. End the process of making salted eggs.

Warning:

Never store the salted eggs at room temperature. This can cause food poisoning. Throw away any eggs have been at room temperature for more than 1 hour.=