The surface is plain, peeled to see to be able to seduce a lot of people, salted duck eggs, such a delicious meal things, in our family is indispensable. My favorite is to boil a bowl of porridge in the morning, and then peeled two salted duck eggs to eat, especially the salted egg yolk, eat a mouthful of lips and teeth, satisfied. When you have no appetite for food, a salted duck egg can instantly make you eat a big bowl of rice with its savory taste.
But don't really like to buy salted duck eggs from the outside, before I heard about the sea duck eggs are very good, so I bought a box back, the taste is indeed good, but it is too salty, really can't eat, may not have bought the authentic. The other common salted duck eggs on the market are either very salty or the yolks are not runny or sandy, and some are even stinky, so it's all about luck if you want to buy good salted duck eggs, and I still prefer to do it myself at home.
The salted duck eggs made at home, I feel no difference with the outside to buy, only half a month or so can be boiled out to eat, if you want to yolk is more delicious, pickling more than 20 days is the most perfect, peeled to see the yolk of the DC, it is too tempting. Today I come to share with you the correct practice, hurry to learn it.
Pickled salted duck eggs don't use salt water soak, learn the correct practice, half a month to eat, peel off the DC oil.
Pickled salted duck eggs
Materials: 15 duck eggs, a high degree of white wine, salt, tinfoil or plastic wrap, sealed containers
1, the fresh duck eggs carefully cleaned, attached to the surface of some of the dirt all washed well, and then dry with kitchen paper.
2, prepare the appropriate amount of high white wine, must be high white wine effect will be better, pour in a bowl. And then prepare the right amount of salt, also re-put in a bowl.
3, put the duck eggs in a high degree of white wine evenly dipped, a lot of people like to put the duck eggs in white wine to soak, in fact, it is not necessary, only need to be dipped, so that the surface of the duck eggs are wrapped in white wine on the good.
4, then put the duck eggs into the salt, evenly wrapped in a thick circle of salt, the thicker the salt, the more flavorful it will be. Next, we use tinfoil to wrap it up one by one, wrapped in a strong, tight some, if there is no tinfoil, if you use plastic wrap instead of okay.
5, and then the duck eggs are placed in sealed containers, put in a cool place on the good, and so half a month or more, we first take two out to try the taste, feel okay can eat. If you feel the taste is relatively light, and no oil, then marinate for a few more days.
Now most families use this method, the method of soaking in salt water is outdated and not very effective. If you also like to eat salted duck eggs, you must try this method, with eggs can also be completely oh.