Pickled EggsEggsThe method and the previously seen pickling methodDuck EggsThe method is similar, you can use the same method, but replace the eggs with chicken eggs.Generally, for safety, it's best to avoid this period of 3 to 15 days, and eat them after the nitrite concentration has decreased.

Quick Pickled Egg Method: Bai Jiu (White Liquor) Method

IngredientsPreparation

Eggs, salt, sufficient Bai Jiu.

Method Steps

1. Wash and dry the eggs;

2. Prepare two bowls, one with Bai Jiu and one with fine salt;

3. Immerse the eggs in the Bai Jiu, then coat with fine salt, and place in a sealed bag;

4. Or, you can also put them in a vacuum bag, seal it, and let it sit in a cool place for 1 to 2 weeks.

Quick Pickled Egg Method: Huang Sha (Yellow Sand) Method

Ingredients Preparation

1 Huang Sha, 100g salt, 50g oil, sufficient water, sufficient eggs.

Method Steps

1. Pour Huang Sha into a bowl, add salt, oil, and water to create a paste;

2. Then, immerse the eggs in the paste, remove them, and place them in a sealed container;

3. After about 3 weeks, you can remove the Huang Sha and cook the eggs.

Quick Pickled Egg Method: Salt Water Method

Ingredients Preparation

Eggs, salt, and water, the amount is determined by the amount of eggs.

Method Steps

1. Wash and dry the eggs, then place them in a jar;

2. Boil sufficient water, then add salt until the salt no longer dissolves in the water (saturated);

3. After the salt water has cooled, pour it into the jar, seal it, and let it pickle for about 20 days.

Quick Pickled Egg Method: Super Fast Method

Ingredients Preparation

Eggs, sufficient saturated salt solution, pressure cooker.

Method Steps

1. Place the eggs in the pressure cooker, immerse them in the saturated salt solution;

2. Then, close the pressure cooker, connect a pressure release valve to the outlet;

3. Continuously release pressure until the pressure is sufficient, then close the pressure valve and let it sit for about 4 hours;

4. Remove the valve and cook the eggs.