Duck Eggs Do This-homemade Salted Duck Eggs

Name: Duck Eggs Do This-homemade Salted Duck Eggs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30 Fresh duck eggs; 500ml A bottle of 65-degree liquor; Some salt

by Teacher Kong teaches cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

As long as you master these tips, you can eat oily salted duck eggs!

The Dragon Boat Festival is approaching, and there is a custom of eating salted duck eggs in Jiangsu and Zhejiang. Recently, many friends told me that they can only rely on character if they want to buy salted duck eggs that are oily. The salted duck eggs on the market are either too salty or too hard, and the taste is not very good. Is it really so hard to eat salty duck eggs that are oily? It's better to do it yourself!

The practice of pickling salted duck eggs is not difficult, but there are many important points to pay attention to. As long as you pay attention to these points, the salted duck eggs must be red and bright in color with quicksand. It is perfect with a bowl of porridge!

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Ingredients

Duck Eggs Do This-homemade Salted Duck Eggs

1. Clean the fresh duck eggs with a brush.

Duck Eggs Do This-homemade Salted Duck Eggs recipe

2. Wipe off the water with a dry cloth, and then dry it thoroughly in a ventilated place under the sun. (Key point: You must put the duck eggs in the sun for half a day when you wash them, so that the salted duck eggs are easy to get oily. But they should not be exposed to high temperatures because they will crack easily.)

3. Pour an appropriate amount of salt into an anhydrous and oil-free dish. (It is best to use finely divided salt.)

4. Pour the white wine into a water-free and oil-free bowl. I chose a 65-degree Erguotou. (Key point: The concentration of the wine will affect the taste of the salted duck eggs, so it is best to choose a high liquor of 55-65 degrees.)

5. Soak the duck eggs in a white wine bowl.

6. After soaking, you can immediately take out the duck eggs and put them in a dish to coat with salt evenly.

7. Wrap the salt-coated duck eggs individually with plastic wrap and seal them, then put them in a plastic bag or jar and store them in a tightly sealed way. Place them in a cool place for pickling. (Key point: It takes about 45 days to marinate duck eggs in spring and autumn, about 30 days in summer, and 2-3 months in winter. Salted duck eggs must be marinated thoroughly before they are easy to produce oil and have a better taste)

8. Pour appropriate amount of water into the pot, put the salted duck eggs into the pot, boil on high heat and turn to medium-low heat and cook for 7-10 minutes. It can also be steamed in a steamer. (Boiled eggs must be put into the pot with cold water, if you wait for the water to boil before putting it in the pot, it will break easily.)

9. After it's cooked, take it out and cut it open for a look. The egg yolk is already in the state of quicksand, and the color is also very ruddy. (This is the duck egg that has been marinated for 30 days. It has a little oil. If it is marinated for about 15 days, it will be rich in oil!)

10. 【Take the egg yolk】

Pickled raw duck eggs, its yolk is the raw material for making yolk cakes, yolk dumplings and other delicacies. Beat the marinated raw salted duck eggs into a bowl and remove the egg yolks. (The yolk of the marinated duck eggs is hard and easy to take out.)

There will be a layer of white egg white film on the surface of the egg yolk, which makes the duck egg very fishy, just tear it off gently. (If you still feel a fishy smell, you can soak in corn oil and refrigerate it overnight. After taking it out the next day, bake it in a 170-degree oven for 5 minutes, and then spray a little white wine to cool it before use.)

Tips:
1. The container for marinating the salted duck eggs and the duck eggs themselves must be in an anhydrous and oil-free state, because the duck eggs will be spoiled if mixed with raw water.

2. If the salted duck eggs are not cooked and eaten, you can wipe off the salt on the surface and store them in the refrigerator, so that they won't get saltier.

3. Duck eggs can be eaten by the general population, and have the functions of clearing heat and reducing fire, promoting digestion and preventing anemia. However, people with high blood pressure and high blood fat eat less food.