Put the duck eggs in the jar. When the water just doesn't reach the duck eggs, add about half the weight of the duck eggs, cover them, and marinate the salted duck eggs for 7 to 10 days. Method 1: Put the duck eggs in the tank until the water just passes the duck eggs, add salt about half the weight of the duck eggs, seal the lid, and marinate the salted duck eggs for 7 to 10 days. Just call it salted duck eggs. Salted duck egg, also called salted duck egg, is a favorite food of urban and rural people, but its pickling method is exquisite, pickled properly and has a good flavor. 1, yellow sand salted egg method. Prepare 500g yellow sand, refined salt 100g, 50g essential oil and appropriate amount of water. When ripening, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into a paste. Then put the washed and dried fresh duck eggs into the sticky mud one by one, take them out after the duck eggs are evenly stuck with sediment, put them into food bags or other containers, take them out after 3 weeks, wash away the sediment, and cook them. If there is no yellow sand, you can use other silt instead. If the viscosity of sand is not good, a small amount of clay can be added. 2, saturated salt solution curing method. The amount of water and salt depends on the number of duck eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. You can open the jar and cook the eggs in about 25 days. Salted duck eggs salted in this way contain a lot of oil in the yolk and taste particularly fragrant. 3, batter curing method. Take a proper amount of flour, mix it into paste with hot water, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, roll a layer of salt, put them in the jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out and cook it after 25 days. 4. Liquor soaking method. According to every 5 kg of duck eggs, 1 kg of 60-degree liquor and 0.5 kg of refined salt. When curing, the dried duck eggs are immersed in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out and cooked in about 30 days. 5. Pickling of spicy salted eggs. Prepare a bowl of hot sauce and salt, and some washed fresh duck eggs. When curing, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in hot sauce one by one, then roll them in refined salt, then gently put them in a porcelain jar, sprinkle a little refined salt on the top layer, cover them and seal them with kraft paper, and put them in a cool and ventilated place. After 30-40 days, you can open a can to cook. Salted duck eggs 6. Pickling of spicy and salty wine eggs. Mix the thick spicy sauce and white wine evenly according to the ratio of 8:2, put the washed and dried duck eggs into a uniform roll dip one by one, roll them into refined salt again, then put them into a porcelain jar, seal them tightly and marinate them for 70-90 days. This salted duck egg is spicy and red, full of wine, slightly spicy in salt and delicious. 7. Pickling of spiced salted duck eggs. Take pepper, cinnamon, fennel, ginger and refined salt, boil them with the same amount of water for 20 minutes, pour them into a porcelain jar, soak the washed duck eggs, seal the jar, and cook them 40 days later. This duck egg is rich in flavor and slightly salty and delicious. Method 2: Wash the purchased fresh duck eggs, dry them (don't dry them) and put them in the jar. Then in the pot, according to the ratio of adding 4 kg of water to every 50 duck eggs, add a proper amount of ginger, star anise and pepper into the water to cook. After the fragrance is boiled, add 1 kg salt, a little sugar and 50 g white wine. After the brine is completely cooled, pour it into the tank with fresh duck eggs, preferably without egg noodles. Cover the jar and seal it, and keep it for about 20 days before unsealing it. Among them, putting white wine is the key to getting more oil from salted duck eggs, which must not be forgotten. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk. Method 3: Take 10 Jin of duck eggs as an example, add a little pepper, aniseed, cinnamon, three slices of ginger and a section of onion, and about 1.5 Jin of coarse salt (it seems that salted duck eggs are this amount, I can't remember), clean the jar, cook 10 Jin of salt, add pepper, aniseed, ginger, onion and cinnamon, etc., let it cool, put the duck eggs in the jar, and drain the water. Method 4 There are two methods for salted duck eggs: find fresh duck eggs with uniform size, wash them, wrap them with yellow mud or rice straw ash mixed with water and salt, and then put them in a jar with a small mouth and a big belly to seal the moon, or soak them in salt water directly, or seal the moon, and take them out and cook them. After the former is cooked, you can see that the yolk is naturally leached with red oil and the yolk is fine sand; The oil yield of the latter is much lower than that of the former, and the taste is not as delicate as the former. After the Dragon Boat Festival, it is a hot summer day. Boil some salted duck eggs and eat some iced mung bean porridge to refresh yourself. Method 5: I learned a simple method today. Let's try ~~ 1 Duck eggs (both eggs and goose eggs are ok). The fresher the better, so the shelf life will be longer. 2. Wash the eggshell carefully with clear water (otherwise there will be bacteria in the egg hole). 3. Put it in a dish and dry it thoroughly (be sure to dry it thoroughly). 4. Wrap the dried eggs in white wine. Then wrap the eggs thickly with salt. 5. put the eggs in a plastic bag with good sealing conditions, and then tie the bag tightly. You'd better put some bags outside Dozza to ensure good sealing. 6. Keep this bag of eggs in a cool place for 20 days. After 20 days, Method 6 is more original and authentic: 1. Take a big bag of red clay in the wild (this will make the salted duck egg yolk look red). 2. Put the red soil into the jar, sprinkle with salt, and stir with pure stream or well water until it is uniform and viscous. 3. Gently put duck eggs (preferably green shell eggs) into the tank to ensure that they are all covered with red soil water. 4, sealed, can be eaten after half a month. (The longer the pickling time, the saltier the taste, and the yolk turns red, resulting in red oil. ) Shelled duck eggs contain fat 14 ~ 16%, most of which is in the yolk. If the egg white is removed, the fat in the yolk of salted duck eggs accounts for about 36%. Eggs contain a lot of water (about 7 1%), and fat is mixed with protein, inorganic salts and other substances. Therefore, there is no oil in the yolk of duck eggs, whether raw or cooked. If the salt penetrates into the egg after curing, part of the water in the yolk is forced to penetrate outward, so the fat is concentrated and accumulated. After salted duck eggs are cooked, the protein in the yolk solidifies. So we can see with naked eyes that there is a lot of oil in egg yolk. Part of protein in salted duck eggs is broken down into amino acids. As a result of salting, the salt in eggs increased, and the inorganic salt in eggs also increased slightly. Because the fat in raw egg yolk is combined with protein, you can't see that it contains fat. After a long period of ripening, protein will denature and separate from the fat. When the fat gathers together, it becomes egg butter, which contains red and yellow vitellin and carotene. When dissolved in egg butter, it is red and yellow, which increases the sensory characteristics of salted eggs. Oily salted duck eggs are a sign of good pickling. When the salted egg is cooked, there will be oil in the yolk. What is the reason? Peel a cooked duck egg, it is difficult to find a little oil stain from the yolk, and it tastes greasy. But in the cooked salted egg yolk, yellow oil droplets can often be seen flowing out. Some people think that adding some oil to salted eggs will produce oil droplets in salted egg yolk, which is of course a misunderstanding. It is incredible to say that the oil in salted egg yolk is actually in the egg. Chemists have done chemical analysis and found that duck eggs are not only rich in protein, but also contain a lot of fat. In the whole duck egg, fat accounts for about 16%. Except for a little bit in protein, more than 99% of these fats are "live" in egg yolk. So for salted duck egg yolk, the fat content is as high as 3 1%. In other words, almost one third of the yolk of the whole duck egg is made up of fat. Since the fat content in egg yolk is so high, this is a trick of protein and fat change. Cod liver oil is nutritious, but it smells like fish. Some people don't like it, so people add some sweet wort, water and some emulsifier to cod liver oil to make it into emulsion. Cod liver oil turned into emulsion and the oil suddenly disappeared. Of course, cod liver oil is still intact, but it is dispersed into very small oil droplets, and each oil droplet is covered with a layer of emulsifier and water film. Besides fat, egg yolk is also rich in protein, isn't it? Protein is a clever emulsifier, which can disperse the fat in egg yolk into tiny oil droplets like cod liver oil emulsifier, thus deceiving our eyes and tongue. Salt and protein are sworn enemies. Salt can reduce the solubility of protein in water and precipitate protein, which is called "salting out" by functional chemists. After protein was salted out as an emulsifier, the emulsion was destroyed, and those originally dispersed into tiny oil droplets gathered together and became big oil. Because the fat content in egg yolk is as high as 3 1%, once cooked, the whole egg yolk becomes oily and even overflows.