Nostalgic Version of Salted Duck Eggs
1.
Mother will carefully select fresh duck eggs before pickling the salted duck eggs; good quality duck eggs have a smooth shell without cracks, and the egg shell is slightly blue. Wash and dry the jar and set aside.
2.
The salted duck eggs are pickled during the Dragon Boat Festival, and summer has already begun, and mosquito activity is rampant. Housewives do a good job of protecting the "safety" of duck eggs. Duck eggs are the same as soft-shelled turtles. They are most afraid of mosquito bites. Once they are bitten by mosquitoes, the eggs will deteriorate and become smelly. Fresh duck eggs will have feces on them. Wash the duck eggs with running water. Don't soak them in water~ After washing, take them out and let them dry, and then wipe them with a clean cloth for later use.
3.
The old saying goes: a duck egg and two dollars of salt. The yellow mud pickled eggs are usually a catty of eggs with one or two salt, and 10 catties of eggs will cost one catty of salt.
4.
Add water to the black tea to make a strong tea juice for later use. [This is my mother's recipe. The salted duck eggs are marinated with a refreshing tea fragrance. 】
5.
Boil a pot of boiling water; pour the salt into a bowl to dissolve.
6.
The yellow mud is not easy to make now. This kind of hard work is only the boss of the laborer. There are a lot of shipments back~ Mom first soaked and settled the yellow mud in water, and then removed the coarse sand and impurities mixed in the mud. More yellow mud is prepared, and there is not much left after removing coarse sand and impurities.
7.
The dried yellow mud is pounded into yellow mud, and the dissolved salt water is poured into the yellow mud; stirred into yellow mud. The amount of salt must be controlled properly, otherwise the duck eggs will either be too salty or too weak or even spoiled. The ratio of yellow mud and table salt was found out by my mother after years of practice.
8.
Be sure to remember to put in high-level white wine. Mom puts Erguotou, because white wine can accelerate the coagulation of the protein in the egg and make the oil in the egg yolk squeeze out. In addition, adding white wine during the curing process is the key to make the salted duck eggs get oily; it can also add flavor to the salted duck eggs.
9.
The boiled black tea water removes the tea dregs and puts it in the yellow mud after cooling.
10.
After pouring high liquor, brewed black tea and brewed brine into the yellow mud; start stirring the mud to have a moderate consistency. If the yellow mud is too hard, it can be easily stirred into a paste after soaking it.
11.
After the mud is adjusted, check that the mud is thin and thick; if the mud is too thick, it will be uneven on the duck egg shell; if it is too thin, it will not stick to the egg shell. First put the fresh duck eggs into the mud. The state in the picture is that half of the eggs are sunk in the mud and the other half is exposed on the mud, indicating that the prepared mud has a suitable consistency. It seems to be too thin and thick, but in fact it is just right to stir the mud that has settled down evenly.
12.
The dried duck eggs are rolled in the yellow mud; evenly dipped and wrapped in a layer of yellow mud; each fresh duck egg is tightly wrapped and airtight. Put it into the jar carefully, layer by layer to avoid the duck eggs from breaking. Put all the duck eggs in the altar, pour the remaining yellow mud into the altar to cover the duck eggs, and gently smooth them with your hands to isolate the duck eggs from the air.
13.
After the yellow mud seals the duck eggs, cover them with a bag to seal them more tightly. Cover with a wooden lid and store in a cool place.
14.
After closing the lid, write the date of pickling the salted duck eggs in case you forget the time.
15.
One month later; salt infiltration and water seeping out, the inherent salty taste and flavor of duck eggs have changed. The fascination of salted duck eggs comes from the yolk, the fat separated after pickling, gathers to form a delicious egg butter. The salted egg yolk has a unique texture with a soft grainy texture and a special magical flavor. It just can't replicate the taste of mother.
Tips:
1. After closing the lid, write the date of pickling the salted duck eggs in case you forget the time.
2. Be sure to remember to put in high-level liquor. Mom puts Erguotou, because liquor can accelerate the coagulation of the protein in the egg and make the oil in the egg yolk squeeze out. In addition, adding white wine during the curing process is the key to make the salted duck eggs get oily; it can also add flavor to the salted duck eggs. .Wash off the yellow mud before eating, put the salted duck eggs in cold water and boil it over low heat for ten minutes. Let it cool and taste better.
3. The old saying goes: a duck egg and two money salt. The yellow mud pickled eggs are usually a catty of eggs with one or two salt, and 10 catties of eggs will cost one catty of salt.
4. After the yellow mud seals the duck eggs, put a layer of bag on it to make it more tightly sealed. Cover with a wooden lid and store in a cool place.
