Why do salted duck eggs explode as soon as they are cooked?
Because salt is corrosive to the eggshell when salted duck eggs are salted, it will slowly corrode the eggshell and make it thinner, and the eggshell will crack with a little external force. Protein will swell when it is cooked, so it should not be cooked for too long, otherwise the eggshell will crack easily.
How to cook salted duck eggs?
Take three raw salted duck eggs and put them on a plate.
Wash the mud off the duck eggs with tap water. When washing duck eggs, don't use force to avoid washing them.
Wash the pot, light the fire, and add about 300 ml of cold water to the pot.
Gently put the washed duck eggs into the pot in cold water, turn to high heat and cover the pot.
When the water in the pot is boiled, turn to medium and low heat and cook for about 5 minutes. After 5 minutes, take the duck eggs out of the hot water and quickly put them into the enamel basin.
Tap water is added to the enamel basin, and the water level should exceed the height of duck eggs.
After the duck eggs in the basin are completely cooled, take them out of the basin, break the shells of the duck eggs on the table, put them in a plate, and shell them before eating.
How long can salted duck eggs be preserved after being cooked?
Cooked salted duck eggs have different preservation methods and shelf life. Cooked salted duck eggs can be stored at room temperature without breaking their shells. Generally speaking, in summer, they will go bad within 2 to 3 days and cannot be eaten. Cooked salted duck eggs can be stored for about 1 month if they are refrigerated in the refrigerator. If it is a salted duck egg with broken shell, even if it is refrigerated in the refrigerator, the shelf life is at most 4 to 5 days, and it will become stale after a long time.
Should salted duck eggs be boiled in cold water?
Pass cold water.
First, salted duck eggs soaked in cold water can reduce the salty taste of protein.
Secondly, boiled salted duck eggs in cold water can be separated from eggshells by using the principle of expansion with heat and contraction with cold, which is easy to shell, and it will not be so hot when peeling, so as to avoid scalding caused by peeling in a hurry.