Pickled Duck Eggs

Name: Pickled Duck Eggs
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Raw duck eggs; Some White wine; Some Refined salt

by Dance of wolf

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

I like the taste of salted duck egg yolk sand, the fragrant and greasy taste, it is best to have oil flowing out of the egg yolk and slowly dripping down your fingers...

In the past, salted duck eggs or eggs were used in a jar and poured into the boiled salt water. After the salted water was allowed to cool, put the duck eggs or eggs, sealed and pickled for more than a month before eating. Because salted duck eggs or salted eggs are a very versatile food to serve with rice, it seems that pickled eggs or duck eggs is a must-have technique for every housewife or housewife.

I didn't know how to pickle poultry eggs with white wine and refined salt before, but fortunately there are sinister rivers and lakes. According to the recipe in the secret book of pickled duck eggs on the rivers and lakes, I processed the duck eggs step by step. According to the cheat book, only duck eggs marinated into egg yolk and oily can be considered as "consummation of merit." Therefore, from the moment I put the duck eggs in the airtight bag, I was full of expectations for the oily egg yolk. "

Ingredients

Pickled Duck Eggs

1. Use clean water to wash off the dirt on the surface of the duck egg.

2. Dry the cleaned duck eggs to dry the skin moisture.

3. Pour high liquor into the small bowl, take a duck egg and soak it in the liquor.

4. Roll the duck eggs in the refined salt, so that the surface is evenly dipped in a layer of refined salt.

5. Soak the duck eggs in white wine one by one and then dip them in refined salt, put the duck eggs dipped in refined salt into a clean airtight bag and seal them in a cool place for about 40 days.

6. Take out the marinated duck eggs and wash them.

7. Put it in a pot of clean water and cook.

Tips:
1. The effect of higher liquor consumption is better.

2. Duck eggs can be eaten after pickling for about 30 days. If pickled for more than 40 days, the yolk will flow oily.