Homemade Salted Eggs

Homemade Salted Eggs

1. Rinse the surface of the purchased duck eggs;

2. Put star anise, cinnamon, bay leaves and a lot of salt in the plate;

3. Put it in the microwave and turn it on high heat for three minutes, take it out halfway and turn it over, and then pick out the anise for use;

4. Put the high liquor into a small bowl;

5. Clean the duck eggs to control the moisture or wipe them with kitchen paper towels;

6. Roll the duck eggs in white wine;

7. Then put the duck eggs that have been pasted with white wine into the treated salt and roll them so that the surface of the eggs is evenly coated with a layer of salt;

8. Place them in the kimchi jar;

9. Cover the bowl with a lid, pour water around the edges, and marinate for more than 20 days;

10. The marinated salted eggs can be eaten after they are cooked. They are good for side dishes and porridge.

Tips:

1. When salted eggs are marinated, the surface must be cleaned, and the moisture on the surface must be controlled in the next step; of course, eggs can also be used;
2. The wine must be high-quality white wine; add salt to the aniseed and turn them in the microwave for three minutes and then take them out; put them in white wine and salt and roll them together, so that the surface of the duck eggs is evenly coated with salt;
3. Put the duck eggs with salt on the skin in the kimchi jar or seal them in a fresh-keeping bag, and put them in a cool place for 20-30 days. Adjust them to your favorite saltiness or egg size. You can cook it first and try it. .