There are too many duck eggs to eat at home. I'm going to make salted duck eggs. How should salted duck eggs be preserved to flow easily? Prepare some eggs or goose eggs in advance and clean them to get rid of the odor. After cleaning, dry the water on the eggshell surface. Dip a small square towel in white rice vinegar and clean the egg shell. Never touch the water. Raw salt and pure grain wine (relative height) are reserved. Wipe the eggs clean and roll them in pure grain wine. (Pure grain and pure wine can choose Erguotou with strong myopia, which is more cost-effective and can also play the role of sterilization and disinfection. ) Take out the eggs and roll them into the raw salt. (Make coarse salt particles evenly distributed on the eggshell as far as possible)

You can put the salt, wrap it in plastic wrap and put it in a big basin. If you find a package inconvenient, you can also put the eggs together directly and sprinkle more salt. In order to avoid evaporation of pure grain wine and salt falling off, a fresh-keeping bag is covered on it. Prepare appropriate goose eggs in advance, eat as much as you can in advance, and then add a proper amount of cold water to the goose eggs for cleaning to clean the surface residue of the goose eggs.

When cleaning goose eggs, be sure to clean the water on the surface with toilet paper, so that the goose eggs will not deteriorate due to water in the case of pickling. Prepare a bottle of high-alcohol wine in advance, pour all the pure grain wine into the goose egg and let the goose egg soak for one hour. Protein in goose eggs will quickly solidify under the action of white wine, so preserved eggs will produce salt-free butter, which must be kept in mind.

Prepare an appropriate amount of edible salt in advance, take down the soaked goose eggs, wrap them in the edible salt, and let the surface of the goose eggs adhere to a layer of edible salt. After the goose egg is coated with edible salt, everyone needs to wrap a layer of toilet paper on its surface, then soak the toilet paper in pure grain wine and wrap it with a layer of edible salt. The goose eggs before being coated with double-layer edible salt need to be wrapped in fresh-keeping bags, and then sealed and marinated in self-sealing bags for 7 days, and then they can be eaten.

If you want to know whether the goose eggs are fresh, you only need to master these four aspects. First of all, we should pay attention to the color of duck egg shell. The shell color of duck egg is cyan and yellow, and the shiny goose egg is very fresh. Then look at the size. The more goose eggs, the more yolk in its internal structure, which is more suitable for salted duck eggs.

In addition, we also need to observe whether there are black spots or mildew spots on the eggshell of goose eggs, but goose eggs with a little substance will generally go bad. Finally, it is good at shaking goose eggs. If there is a sound in its internal structure, it is confirmed that the goose egg has already undergone qualitative change.