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腌咸蛋,传统的办法有盐水浸、黄泥包和草灰包三种.前两种本刊第五期已作介绍.草灰包蛋腌制,方法同黄泥包相近,全国闻名的江苏高邮灰蛋就是用稻草灰腌制的.除了上述办法外,江南一带还流行用辣椒酱、白酒腌蛋的一些方法,腌出的蛋别有风味.1.辣椒糊腌蛋法取鲜辣椒磨成辣糊,或到副食商店购买辣椒糊.腌5斤蛋,用辣椒糊3～4两,精盐1斤.鲜蛋洗净晾干,逐个地在辣糊中滚过,再放进细盐中滚一层盐,码在干净的陶瓷坛中,加盖后,用牛皮纸封口,外边
Pickled salted eggs, the traditional approach of salt water immersion, Wong Nai Bao and grass gray package of three kinds of the first two articles have been introduced No. 5. Grass egg preserved, the method is similar with the Wong Nai Bao, the famous Jiangsu Gaoyou Egg is made with straw ash marinated.In addition to the above methods, the southern region is also popular with hot pepper sauce, white wine pickled eggs, pickled eggs do not have the flavor .1 pepper paste marinated egg law take fresh pepper grinding into spicy paste , Or to the non-staple food shop to buy pepper paste. Pickled 5 pounds of eggs, with pepper paste 3 to 4 two, salt 1 kg. Wash eggs dry, one by one in the spicy paste rolled, and then into a fine salt roll Salt layer, yards in a clean ceramic altar, stamped, sealed with kraft paper, outside