2500 grams of duck eggs, 800 grams of salt, a ginger, 5 leaves, a handful of pepper, anise 3, a piece of cinnamon, half a bottle of white vinegar, 200 grams of high white wine.
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How do you pickle a duck egg? I can't help but salivate at the mention of pickled duck eggs, especially when I think of the yolks... (Sucks down saliva~) Especially when you roll a casserole with a salted duck egg in a baklava, it's a treat! And salted duck eggs are easy to store, perfect for pickling at home Oh ~ so how to pickle the delicious duck eggs?
This time Erming recommended in detail the method of pickling duck eggs!
This time, Erming recommends pickling duck eggs in detail!
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Hello everyone, I am Erin from Erin's Kitchen. I'm happy to answer this question.
I live in the countryside and pickle some salted duck eggs every year. I especially love duck egg yolks, they are very flavorful. What staple food do you think salted duck eggs go best with, if you ask me it's white rice porridge. This is my favorite way of eating since I was a child until now. Let me introduce the duck egg pickling method in my hometown.
1. The duck eggs clean, put again in a high degree of white wine rolled, my hometown is the production of wine, so we all use the original high degree of white wine, degrees are in more than 50 degrees, if there is no original wine, you can also use two pots of head.
2. Prepare coarse salt, cinnamon, star anise and other ingredients, and add them to the water to boil. Boil until the aroma is out of the fire, and then soak a little more, cool and spare.
3. And then the wine rolled over the duck eggs put down the altar, the boiling seasonings of salt water poured in, to be no more than duck eggs. Then cover the lid, put down a cool place. Usually after a month or so you can eat.
The salted duck eggs are delicious, but the cholesterol is very high, so high blood pressure, cardiovascular disease, people should eat less oh, health is what we want the most.
A bowl of white porridge, a salted duck egg, simple and simple ingredients is the most people miss the delicious. Duck egg cracked one end, with chopsticks pick up the salted egg white, salted egg yolk, yellow oil will slowly up, a mouthful of congee, a mouthful of salted duck egg, delicious will be lingering on the lips and teeth.
Salted duck eggs are the first choice for calcium and iron supplementation, and the golden yellow ones are the best. However, it is difficult to buy delicious salted duck eggs in the market, most salty snooze is also no oil, today we will teach you how to pickle the crazy oil and sand salted duck eggs, hurry up and do it to see, the aroma of oil salted duck eggs waiting for you to eat Oh.
Pickling tips
1. Duck eggs bought back must remove the surface of the dirt , wash and dry.
2. Be sure to let the duck eggs surface all covered with salt, so that the marinade is sufficiently comprehensive.
3. Use higher degrees of white wine, preferably more than 50 degrees of white wine, to facilitate the penetration of salt, while removing the fishy flavor of duck eggs.
4. Duck eggs pickled and cooked remember not to put into the refrigerator, greenhouse can be placed , or the oil will be yolk anti-absorption, not show the feeling of oil.
-Homemade oil salted duck eggs-
By Small Crafty Big Dummy
Duck Eggs ........... .14
Salt ............. .150g
Wine ....... Moderate amount
Tin paper ....... Adequate
1. raw duck eggs washed and dried
2. to 50 degrees or more white wine, I this is 56 degrees Erguotou. Salt poured into a large bowl
3. white wine poured into a basin or a large bowl, put the cleaned duck eggs into the soak for 3 minutes
4. duck eggs soaked in wine out without rubbing, even with the wine rolled on a layer of salt, the wetter the more the salt thicker the roll, the thicker the salt salt is also relatively fast
5. tinfoil in advance to be cut into a square block that can be completely wrapped in a good package of ducks. The duck egg is completely wrapped in a square. Rolled well salted duck eggs with tinfoil wrapped tightly
6. All packaged into a container, no container plastic bags can be, loaded and tightened the bag mouth more than two layers of plastic bags will be sealed tight
7. 38 days to open the oil has exploded enough, I'm not a big head of this duck eggs, large time will have to take a little longer, a small can be a couple of days earlier on the
7. p>
8. Rinse off the salt, put in the pot to steam for 15 minutes. Steaming is better than cooking, sometimes there will be small cracks after pickling cooking will affect the oil
9. Steam well with cool water after rinsing is very easy to peel
10. rich oil salted duck eggs, the heart is not as good as action oh
The salted duck eggs this kind of pickled products, in our place is still more, because In our small rural village in the north of Jiangsu Province, basically every family will raise a number of chickens, ducks and geese, and these breeding chickens, ducks and geese, and will be irregular, laying many eggs, but these chickens, ducks and geese laid eggs
and can not be taken to the sale, because of these things, basically every family here in our more, even if they take it to the sale, and also sold on the good price, so these chickens, ducks and geese laid eggs, so these chickens, ducks and geese, the only one use in our area is that We have only one use here, that is to change the pattern to eat, but then the duck eggs should be except
Because the duck eggs here, more than directly pickled into salted duck eggs, very few people directly take the raw duck eggs to do the dishes to eat, today we are here, the more traditional pickled salted duck eggs method, 100% share with you, if there is a place to say that the wrong place, but also please teach us
Pickled salted duck eggs of the: North Jiangsu rural pickling method: Preparation materials
100 salted duck eggs, bulk white wine 5 pounds, 8 pounds of salt, anise 120g, pepper 50g, 75g cinnamon, 20g leaves
: Preparation
To a large pot, pour full of water, put all the duck eggs, soak for an hour or so, with a toothbrush to the surface of the duck eggs, all the dirt, all brush clean.
Prepare a clean pot, pour in the bulk of the wine, the clean duck eggs, batch by batch, soak a few minutes of white wine
: start working
To the pot full of water, put the good pepper, anise, cinnamon, sesame leaves, start the pot to boil the water, the water boils, put in the prepared salt, turn off the heat and let it cool
Prepare a clean container, and then pour it into a clean container, and then pour it into a clean container. Wait for the boiling water to cool, pour into the container, put the cleaned duck eggs, cover the lid, put it in the shade, pickled for about two months, when the time comes, you can cook and eat
Pickled salted duck eggs: you ask me answer① Why do you want to put the duck eggs in the water, soak for an hour?
A: The reason why we have to soak the duck eggs for a period of time is because these farmed ducks, each time they lay an egg, more than a fixed place to lay an egg, and in most cases, these places to lay an egg, more than a relatively dirty
So if you don't find the eggs in time, the dirt will be cured in the top of the duck eggs, and at this time in the want to easily clean off, it's not realistic, so we have to put the eggs in the water.
So if you don't find them in time, the dirt will be cured on top of them, and you can easily wash them off at this point.
A the reason why the duck eggs over a little white wine, in order to the surface of the duck eggs to be sterilized, to avoid the pickled duck eggs, bacteria in the inside
③ put the salt feel a little too much?
A: The exact amount of salt is determined by personal taste, some people like to eat salty, some people like to eat not salty, this depends on their own
④: Why do we need to pickle for about two months?
A: the reason why to pickle for so long, is to duck eggs can be better flavor, if pickled ten days and a half months, then, certainly not taste, after all, there are eggshells this pass has not passed
Salted duck eggs are good with porridge side dishes, taste salty and rich, soft and mellow texture. Here we talk about some of the practices of salted duck eggs pickled, personal experience is for reference only.First of all, I probably say that the method of salted duck eggs, and then a little bit about what small details need to pay attention to.
1, green duck eggs wash clean, drying dry.
2, dry duck eggs in a small bowl of white wine rolled once, and then yards into the altar
3, cook a pot of boiling water with salt and spices, cooled and poured into the duck egg altar
4, before sealing the cover and then add a little bit of white wine into it, the whole curing process is about a month, the middle of the turn over a time, curing evenly.
In fact, pickling salted duck eggs is very simple, but the amount of salt according to the pickling method and personal taste is not certain, basically I am 10 pounds of eggs 1 pound of salt or so. The following is a list of things to keep in mind, and it's not really a "trick", it's just some experience.
1, it is best to choose the green duck eggs, according to the market before the egg seller's statement, the green eggs are young ducks in the first year of egg production, used to do salted duck eggs is more suitable.
2, duck eggs must be carefully washed to ensure that there is no crack, no miscellaneous color spots.
3, with a high degree of white wine rolled over the duck eggs is to accelerate the protein coagulation, easier to oil, but also can kill the bacteria.
4, pickled duck eggs altar must be scrubbed to ensure that no oil and no raw water.
5, pickled duck eggs in salt brine add some spices, the flavor is richer.
6, water boiling add salt, modulation saturated brine, is that there will be salt crystals precipitation can no longer dissolve into the water on the right.
7, and finally add salt brine in the pickled duck eggs altar, be sure to not over all the duck eggs Oh.
Basically on the above these, we still have anything to add can comment inside tell everyone oh. Thank you for reading, remember to help me point a concern and praise support Oh!
I do not do anything else is not very insider, but I pickled salted eggs especially delicious, but also can put a year and a half will not be bad, and not too salty.
Twenty years ago, when I was in my rural hometown, because my chicken technology is okay, the family raised a lot of chickens and ducks. The first half of each year, a lot of eggs, the family how to eat can not be eaten. But the price of eggs in the spring is not good, I would like to find a way to keep the eggs do not sell, but so many eggs do not sell only pickled up.
Beginning to pickle with salt water, the eggs will float, not long will be bad. I thought of using yellow mud and grass ash to pickle. Seeing that my mother pickled is not very good, I made improvements on the basis of my mother, and then the pickled eggs are particularly delicious.
First of all, put the right amount of salt with the yellow mud, mix the mud and salt with water. Then one by one, the eggs wrapped, rolled in grass ash, one by one yards in the altar, almost full altar, the yellow mud to fill the mouth of the altar, smoothed with the hand, and then covered with a good plastic bag, tightly tied.
No matter how long that mud will not dry, as long as the mud does not dry, the egg will not be bad, and will not be empty, half a year later are fresh. When you eat eggs in the future, you must pay attention not to break the eggs, broken also need to clean up all, or the rest of the eggs will be bad. Take the end of the end also have to seal the mud, the egg peeled off the mud also put in, so that salted eggs can be slowly eaten, and will not be bad.
In the past, my home spring pickled salted eggs can be eaten until the New Year, the egg is not very salty. According to this method, the salted egg must be delicious, and the yolk has oil. But you must wash the eggs before pickling, otherwise the eggs will have a bad smell even if they are well pickled.
Juan Zi to introduce you to the two pickled eggs practice, so that pickled duck eggs all oil, try it;
One; batter pickling method
Take the right amount of flour, hot water into a paste, add a little five-spice powder and white wine and mix well
Then wash and dry the duck eggs one by one sticky batter, then rolled on a layer of salt, put into an altar, sealed altar mouth
The ducks are not the only ones to be pickled.
Salt and batter melted together, let the salt penetrate into the egg, 25 days after you can take out to cook
Two; duck eggs, white wine, salt
1; first wash the duck eggs, dry water
2; take two bowls were poured into the salt and white wine
3; put the duck eggs into white wine to stick on the wine, and then stick the wine of the duck eggs into the salt, roll a layer of salt
4; wrapped in plastic wrap, in turn, good
5; into the altar and cover the lid, want to pickle out the oil is generally a month later before you can eat
My practice is to wash the duck eggs, and then use white wine to shabu, and then dipped in salt, put in a plastic bag and sealed, a week later you can eat.
First of all, thank you for the invitation.
How to pickle duck eggs?
The fastest, tastiest and most hassle-free way to pickle duck eggs is white wine with salt. Let me share the method below.
Duck egg pickling
Ingredients
Duck eggs
Accessories
White wine, salt
Methods
1. First, clean the duck eggs.
2. Zhao a plastic bag or ceramic cylinder or glass cylinder can also be a container.
3. Clean duck eggs in white wine inside the dip (preferably more than 53 degrees of white wine so that the pickled eggs are more delicious and faster) and then dip the duck eggs in white wine dipped in salt, all dipped full, or not flavor. After dipping well into the container inside the container sealed, placed in a cool ventilated place a week later you can eat, eat when you must cook to eat Oh.