How many eggs can be marinated in one pack of ingredients

A pack of marinade can usually cure 20-30 eggs, depending on factors such as egg size, marinade concentration, and container capacity. When marinating eggs, the seasoning water needs to completely cover the surface of the eggs to ensure even flavor. A standard sized egg weighs about 50 grams each, and a pack of 500 grams of marinade mixed with an appropriate amount of water can usually cover 20-30 eggs. If larger duck or goose eggs are used, the amount that can be marinated will be correspondingly reduced. The shape of pottery or glass containers can also affect their actual capacity, and narrow mouth deep jars save more marinade than wide mouth shallow jars.

Some special marinades, such as five spice braised buns, have a higher concentration and may cover more eggs after dilution. Low salt formula marinades may require a reduction in the number of marinades per batch to ensure flavor due to their lower osmotic pressure. When using old brine for repeated pickling, the number of eggs that can be processed will change after each addition of new ingredients.

It is recommended to regularly flip the eggs during the pickling process to ensure even coloring, and use clean utensils to avoid contaminating the sauce. Patients with weak gastrointestinal function should control the pickling time within 15 days, and hypertensive patients can choose a low sodium formula. Traditional pickled eggs are better stored in a cool and ventilated place. After opening, it is recommended to refrigerate and consume within one month.