Marinated Salted Duck Eggs

Marinated Salted Duck Eggs

1. Duck eggs from my little aunt.

2. Clean and dry the surface moisture.

3. Prepare some salt and high liquor.

4. Soak the duck eggs in white wine first.

5. Then put it in the salt, so that the surface of the duck egg shell is covered with salt.

6. Wrap it in plastic wrap.

7. Do it all. You can also pack them together in a bag instead of separate packages. I think the effect of independent wrapping will be better.

8. Put it in a container, record the marinating time, and keep it in a cool place.

9. I have marinated for about 50 days, and the salted duck eggs will have salt water on the surface of the eggshell after removing the plastic wrap.

10. Wipe off the salt water with a paper towel.

11. Keep refrigerated, take out a few cooked and eat when you want to eat. Don't refrigerate it after it's cooked, it won't taste good.

12. The saltiness is just right, it won’t be salty to eat on empty mouth, although the oil is not much, the egg yolk tastes like a rustle.