Making salt salted eggs a catty of duck eggs generally put about three taels of salt .

Pickled salted duck eggs are best pickled in saturated brine, making saturated brine at room temperature is 360 grams of salt per 1 kilogram of water, saturated brine salt-water ratio is 26.5%, different temperatures, the ratio is slightly different.

Pickled duck eggs can not be well mastered when the amount of salt, which will lead to duck eggs are not delicious, and will become easy to bad, it is recommended that when you put the salt do not put too much at once, you can put a time, taste, so that you do not put too much salt, the salt to a certain extent after the salt does not melt, so the brine is saturated with saturated brine for pickling will not be too salty, and so on. After the water cools down, pour out the salt that has settled down, so that you can pickle duck eggs.

Tips for pickling duck eggs

1, duck eggs cleaned and soaked in white vinegar, white vinegar is acidic, can be composed of calcium acetate and calcium on the eggshell, so that the eggshell is thinned, the seasoning in order to quickly get into the duck eggs inside the duck eggs, 7 days to eat.?

2, duck eggs in the sun in the sun, which is the key to fast oil, can let the duck eggs lose moisture, the yolk in the fat precipitation.?

3, duck egg shell with a needle to drill a small hole, can let the material juice quickly into the duck egg. The film can not be broken, otherwise it is easy to break.