the first method: the material is 12 duck eggs, 5 grams of cooking salt, 4 cups of water, and a large glass container with a lid. The method is to first pour salt and water into the pot and boil, and stir until all the salt melts and continue to boil until you see a large number of salt crystals begin to form on the side of the pot, which means that the salt water has reached the saturation point and the salt has begun to crystallize. Then let the salt water cool to room temperature, put the duck eggs into a glass container, slowly pour in the salt water and salt crystals until all the duck eggs are immersed in water, cover the container with a lid and place it in the shade. It takes about 4 weeks to wait for the eggs to become salty.
the second method: the materials are 5 duck eggs, 4,g clean water, 6g salt and 1g white wine. The method of making duck eggs is to wash them, dry them or air dry them. Then pour water into a large pot, add salt, boil until the salt dissolves, cool, and add white wine. Then put the eggs in a separate cauldron, keep them under the water with bamboo curtains, and pour in the salt and wine mixture. Cover and marinate for 3 to 45 days. The salt will be slightly less in 3 days and much more in 45 days. The pickling time also depends on the temperature. If the weather gets warmer, this process will take less time. Finally, take out the salted duck eggs, wipe them with paper towels and put them in the refrigerator for refrigeration. You can use them to cook.
the third method: the materials are 3 fresh duck eggs, salt and 5ml white wine. The making method is to clean the fresh duck eggs first, and dry them on a cloth, so as to make them dry completely as far as possible, but don't put them near high temperature, because the eggshells may crack. Then pour the salt on the dry plate and the wine into a dry bowl. The concentration of the wine will affect the taste of salted duck eggs, so it is best to use 55 -65 degree wine. Then soak the duck eggs in a white wine bowl for a few minutes, take them out, and immediately salt them to make them stick. Wrap salted duck eggs with plastic wrap separately and make sure they are sealed. Then put them in plastic bags or cans and put them in a cool place.
Soaking duck eggs takes about 45 days in spring and autumn, 3 days in summer and 2-3 months in winter. After the duck eggs are soaked, put them into the pot, fill them with cold water and let them soak in the water. Bring the water to the boil, then turn down the heat and stew for 7-1 minutes. You can also steam it in a steamer. Hard-boiled eggs must be boiled to boiling. If you put them directly in hot water, the shell will crack. You can cut it when it is cooked. It should be darker than the egg, but it is still the same consistency. Egg yolk as raw material can be used to make egg yolk chips and other foods. Drain the raw salted duck eggs, put them in a bowl, and remove the yolk.