Homemade Salted Duck Eggs

Homemade Salted Duck Eggs

1. Prepare a kimchi jar, appropriate amount of white wine, and appropriate amount of kimchi salt

2. 30 fresh duck eggs, put them in clean water and wash them one by one

3. Dry the cleaned duck eggs and set aside

4. Boil a pot of boiling water, pour the water into the kimchi jar after cooling, add salt and keep stirring. The salt should be added bit by bit. You can add more before, and then add bit by bit until the salt water is saturated. (Can no longer dissolve salt)

5. Pour a small bowl of white wine, put the dried duck eggs in the white wine bowl and roll them, then put them in the kimchi jar to marinate

6. Take out after soaking for about 25-30 days

7. Put the marinated duck eggs in the pot, add cold water to boil, turn to low heat and cook for 7-8 minutes, then remove, soak in cold water for a while

8. The salty and oily homemade salted duck eggs have been successfully baked!

Tips:

1. Fresh duck eggs must be washed with water and dried before use

2. The water for soaking duck eggs must be cold boiled water

3. The immersed brine must reach saturation (salt can no longer be dissolved)

4. The dried duck eggs must be rolled in white wine before pickling

5. The kimchi jar needs to be sealed with cold boiling water. Pay attention to the seal of the kimchi jar from time to time. It is required to ensure that the seal is not short of water and mildew (I also pour the remaining white wine after soaking into the seal of the kimchi jar to prevent the seal from becoming Mildew)