Homemade Salted Duck Eggs

Homemade Salted Duck Eggs

1. Several fresh duck eggs.

2. Soak the duck eggs in clean water for a while, then wash off the dirt on the surface, and control the moisture for later use.

3. Add salt to the purified water and let it cool after boiling.

4. After the water has cooled down, add 50g of white wine and stir well.

5. Put the duck eggs into the bucket one by one.

6. Pour the salt and wine into the bucket.

7. The salt and wine should be added more, and the duck eggs should not be used.

8. In order to prevent the duck eggs from floating, press a few convenient chopsticks on the top of the bucket.

9. Add a layer of plastic wrap to the mouth of the bucket.

10. Finally tighten the lid

11. Place it in a cool and dark place for 30-40 days; take it out (you can keep it raw or cooked); it can be cooked before eating.

12. Marinated duck eggs.

Tips:

1. Add salt to the water to become saturated (that is, there is still a small amount of salt insoluble).



2. The duck eggs should not be too small, otherwise they will float after adding water, which may affect the effect.



3. After the duck eggs are washed with water, they must be dried before pickling.



4. After the brine is boiled, it is completely cooled before adding white wine; it is easier to use high-grade white wine to produce oil.



5. Keep it in a cool and dark place.



6. The mouth of the barrel should be sealed well to avoid water volatilization.



7. When moving the bucket, handle it with care, so that the duck eggs inside will not collide and break, and the broken eggs will be very salty and easy to get smelly when pickled.