Spiced Salted Duck Eggs with Mellow Fragrance and Oily Oil

Name: Spiced Salted Duck Eggs with Mellow Fragrance and Oily Oil
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: A few Fresh duck eggs; 30g tea; 5 Aniseed; 5 slices Bay leaf; 5 Sanna; A handful Fennel; 5 Amomum; 5 Tsaoko; a small piece Cinnamon; A handful of clove; 5 Baikou; 1 piece ginger; 10g Edible alkali; 200g Highly Liquor; Some salt

by Spring sister

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

It took one month to make this five-spice salted duck egg. The marinated salted egg has a mellow and mellow aroma, and the yolk oozes oil. Just come with rice porridge. It is really delicious.

Compared with ordinary salted duck eggs, the secret is only one more step, which is to boil a pot of marinated saturated brine in advance, and then put the washed and air-dried duck eggs in and marinate for more than one month. It doesn't matter if there is no condition to seal, the duck eggs are sterilized with high-grade liquor, and the salted egg water is salty enough, so it is not easy to break.

Eggs can also be marinated in this way. "

Spiced Salted Duck Eggs with Mellow Fragrance and Oily Oil

1. Choose a few fresh duck eggs, the freshness should not exceed three days. Wash the duck eggs and put them in an oil-free basin or other container to drain the water.

Spiced Salted Duck Eggs with Mellow Fragrance and Oily Oil recipe

2. In an oil-free boiling pot, put an appropriate amount of water, pour in all the tea leaves and spices, boil for about half an hour, add salt and edible alkali. The salt water concentration is subject to saturation, and the judging method is that the added salt no longer melts.

3. Let the saturated brine cool, and use a colander to remove the tea leaves and spice residue.

4. Roll the duck eggs in high white wine and put them one by one into a clean, oil-free and water-free kimchi jar.

5. Pour the brine into the jar, cover the jar, and seal the mouth of the jar with clear water.

6. Marinated salted eggs.

7. After being sealed and marinated for 30 days, it can be taken out and ready to be eaten after cooking.

8. You can cook more each time. The salted eggs that you can't finish eating can be frozen in the refrigerator, and you can just warm them up when you eat them.

9. Cooked five-spice salted egg.

10. Because of the addition of spices and alkalis, some duck eggs will turn black on the edge of the yolk after marinating, and the salted eggs like this will have a stronger fragrance. The alkali is added to increase the flavor. If you don't like the dark color of the egg yolk, you can remove the alkali in the formula.