Salted duck eggs, also called pickled duck eggs, are a favorite food of urban and rural people, but the pickling method is very particular. If it is pickled properly, the flavor will be better.

1. Yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, and appropriate amount of water. When pickling, first pour the yellow sand into a basin, add refined salt, essential oil and water, stir it into a paste, then put the washed and dried fresh duck eggs into the mud one by one. After the duck eggs are evenly coated with the mud, take them out and put them in the mud. Put it in a food bag or other container and take it out after 3 weeks to wash off the sediment and cook it. If there is no yellow sand, other sand can be used instead. If the sand is not sticky, a small amount of clay can be added.

2. Pickling method with saturated salt water. The amount of water and salt used depends on the amount of duck eggs. When pickling, first dissolve the salt in boiling water to reach saturation (concentration is about 20). After the salt water has cooled, pour it into the jar, and put the washed and dried duck eggs into the salt water one by one, seal the mouth of the jar, and place it in a ventilated place. The jar can be opened to take out the eggs for cooking in about 25 days. The salted duck eggs pickled in this way have a lot of oil in the yolk and are particularly fragrant.

3. Batter pickling method. Take an appropriate amount of flour, use hot water to make a paste, add a little five-spice powder and white wine and mix well. Then roll the washed and dried duck eggs into batter one by one, then roll on a layer of salt, put them into the jar, and seal the mouth of the jar. The salt and batter are melted together, allowing the salt to penetrate into the eggs. They can be taken out and cooked after 25 days.

4. Liquor soaking method. Prepare ingredients for every 5 kilograms of duck eggs, 1 kilogram of 60-degree white wine, and 0.5 kilograms of refined salt. When marinating, first dip the dried duck eggs in white wine one by one, then roll in refined salt, put them in a container, seal them and place them in a dry, cool and ventilated place. They can be taken out and cooked in about 30 days.

5. Pickling of spicy salted eggs. Prepare a bowl of chili sauce and refined salt, and several washed fresh duck eggs. When marinating, wash the porcelain jar with clean water, scald it with boiling water and then wipe it dry. Dip the duck eggs evenly in the chili sauce one by one, and then roll them in the refined salt. , then put it gently into a porcelain jar, sprinkle a little refined salt on the top layer, cover it and seal it tightly with kraft paper, place it in a cool and ventilated place, and you can open the jar for cooking after 30-40 days.

6. Pickling of spicy salty wine-flavored eggs. Take thick chili sauce and white wine and mix them evenly in a ratio of 8:2. Put the washed and dried duck eggs one by one into a rolling bowl and dip them evenly. Then roll them in refined salt, then put them into a porcelain jar, seal tightly, and marinate. It will be ready in 70-90 days. This kind of pickled duck eggs is spicy red in color, full of wine aroma, salty and slightly spicy, and delicious.

7. Pickling of spiced salted duck eggs. Take peppercorns, cinnamon, fennel, ginger and refined salt, boil it with the same amount of water for 20 minutes, pour it into a porcelain jar, soak the washed duck eggs in it, seal the mouth of the jar tightly, and cook it after 40 days. This duck egg is rich in flavor, slightly salty and delicious.

Opinion 2:

Wash the purchased fresh duck eggs, dry them (do not dry them in the sun), and put them in a jar. Then add an appropriate amount of ginger, star anise, and Sichuan peppercorns to the pot and boil them in the water at a ratio of 4 kilograms of water for every 50 duck eggs. After cooking, add 1kg of coarse salt, a little sugar and 50g of white wine and mix well.

After the brine is completely cooled, pour it into the jar with fresh duck eggs, so that the egg noodles are not covered. Cover the jar and seal it, store it for about 20 days before unsealing it and eating it. Among them, adding white wine is the key to producing more oil in the salted duck eggs, so don’t forget it. Because white wine can accelerate the coagulation of the protein in the egg, causing the oil in the egg yolk to be squeezed out.

Opinion 3:

Take ten pounds of duck eggs as an example, a little each of pepper, aniseed, and cinnamon, three slices of ginger, a section of green onion, and about a pound and a half of coarse salt (it seems like this (I can’t remember the amount), clean the jar, add salt, pepper, aniseed, cinnamon, ginger, green onion, etc., put ten pounds of water to boil and cook until fragrant, let cool, put the duck eggs into the jar, add water, add two ounces of white wine, seal the jar and leave it for 40 The sky is delicious.

Opinion 4:

There are two ways to make salted duck eggs. Look for fresh duck eggs of even size. After washing, wrap them in yellow mud or straw that is evenly mixed with water and salt. The ashes are then put into a small-mouthed pot with a big belly and sealed for more than a month, or they can be directly soaked in salt water, which is also sealed for more than a month, then taken out and cooked.

After the former is cooked, you can see that the egg yolk naturally leaches out red oil and fine sand; the latter has a much lower oil yield than the former, and the taste is not as delicate as the former. After the Dragon Boat Festival, it’s a hot summer day. Boil a few salted duck eggs and serve it with iced mung bean porridge. It’s refreshing and refreshing, and the heat will disappear.

Opinion 5:

I learned a simple method today, let’s try it~~

1. Duck eggs (either eggs or goose eggs are acceptable) , the fresher the better, so the shelf life will be longer

2. Wash the egg shell carefully with water (otherwise there will be bacteria in the egg holes)

3. Place it on a plate Completely dry the water (be sure to completely dry the water)

4. Wrap the dried eggs in white wine (ordinary wine such as Erguotou will do), and then wrap it thickly in salt

5. Put the eggs in a well-sealed plastic bag, and then tie the bag tightly. It is best to tie a few more bags outside to ensure good sealing

6. Put this bag of eggs in a cool place for 20 days. You can poop after 20 days