Marinated Salted Duck Eggs
by Misty soul
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. 50 fresh duck eggs.
2. Wash them one by one and dry the surface moisture.
3. Take a clean oil-free and water-free container, the stainless steel pot I used, or a pot, as long as it can hold 4000ml of water. Add water, bay leaves, pepper, aniseed, and cinnamon in a large pot and bring to a boil.
4. Add large grains of salt, stir until the salt is completely melted, and cook for a few more minutes.
5. Add high liquor when the salt water cools.
6. The washed and dried duck eggs are placed layer by layer in a clean jar.
7. Pour in cool salt water.
8. The surface was stopped with a grate, so that the duck eggs were completely submerged in salt water. Cover the jar and marinate in a cool, dry place. When marinated for a month, the duck eggs have saltiness, but produce less oil. When the duck eggs are marinated for 45 days, the duck eggs are already saltier and the oil production has also increased.
9. This is the duck egg that has been marinated for a month and a half. The saltiness is just right and the egg yolk is oily.
Tips:Take out the marinated duck eggs, control the moisture, wrap them in white paper, and store them in the refrigerator. Be sure to save raw duck eggs, not cooked ones. Cooked salted duck eggs are kept in the refrigerator for a long time, and the egg whites will become hard and not tasty.
