Put the duck eggs in a jar with water just above the eggs, add about half the weight of the eggs in salt, seal the lid, and marinate

Salted duck eggs

Salted duck eggs

It will be ready to eat in 7 to 10 days. Call it salted duck eggs.

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 into 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. Saturated salt water pickling method. 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． White wine 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. Spicy salted egg pickling. 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． Pickled Spicy Salted Wine 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.

Method 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.

Method 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 to be this amount , can’t remember clearly), wash the jar, add salt, pepper, aniseed, cinnamon, ginger, green onion, etc. to a boil and boil until fragrant, then let cool, put the duck eggs into the jar, add water, add 2 liang of white wine, seal the jar and leave it for 40 days It’s edible.