Good-quality salted duck eggs, with red hearts, greasiness and layered yolk, are moderately salty and delicious, and are rich in protein, fat, calcium, iron, amino acids and other nutrients, making them a good accompaniment for all ages. There are many ways to pickle salted duck eggs, such as soaking them in salt water or burying them in yellow sand mixed with coarse salt and water. The curing process seems simple, but if the details are not well grasped, the salted duck eggs may not achieve the expected oily effect and good taste.
Today, I will introduce you to a good method learned from an 80-year-old grandmother. The operation is simple and it is easy to pickle salted duck eggs at home. As long as we pay attention to three key points, we can pickle delicious salted duck eggs and the yolk is oily and quicksand. Let's take a look together.
1. Wash fresh duck eggs with clear water first. Because the eggshell and egg membrane of fresh duck eggs have active pores, if they are not cleaned, bacteria can easily enter during pickling, which will affect the quality of finished products. It is best to brush each eggshell carefully with a small brush and rinse it thoroughly. After washing the duck eggs, wipe off the water on the surface and put them in a cool and ventilated place to dry thoroughly. Be careful not to expose yourself to the sun.
2. Take a big basin, pour in white wine with a temperature above 50 degrees, and buy Erguotou with a price close to the people. Then soak the duck eggs in white wine for about 3 minutes. The reason why high-alcohol liquor is used for soaking is for sterilization on the one hand, and more importantly, liquor can accelerate the denaturation and solidification of protein and promote the explosion of egg butter.
3. First, take a bowl, pour a small bag of salt and put it aside. Duck eggs are soaked in white wine and taken out. Be careful not to wipe the wine off. Let the duck eggs roll directly with the wine in the salt and wrap the duck eggs with a thick layer of salt. The more wine on the eggshell surface, the more salt you can get when you roll. The thicker the salt layer, the easier it becomes salty when it is cured.
4. After wrapping the salt, wrap a layer of tin foil outside the duck eggs, and pay attention to wrapping it tightly to prevent the salt from leaking out. It's best to prepare tin foil in advance and cut it into squares of appropriate size for duck eggs. After this treatment, all the duck eggs are put into the storage tank one by one, covered and placed in the shade for about 30-40 days.
Almost a month later, let's look at the effect of salted duck eggs. First take out 1-2 salted duck eggs, remove the tin foil, wash off the salt on the surface, and steam them in a pot. Try not to boil water to prevent small cracks in some duck eggs, which will affect the oil production after cooking. Cut open to see the state and overall salinity of the yolk. If the egg butter is oily, the taste is dense quicksand, and the salinity is just right, it means that it has been marinated in place. At this time, it is necessary to take out all the salted duck eggs in the storage tank, wash away the salt wrapped outside, dry them and store them in the refrigerator, otherwise the salted duck eggs will become too salty.
These are the easy ways to make salted duck eggs at home, and I will share them with you today. No salt water was soaked, no yellow sand was buried, and the yolk was fried with quicksand. Let's summarize three points that need attention:
Key points 1: After duck eggs are washed and dried, they should be soaked in high-alcohol liquor with a height of more than 50 degrees, which is the key to promote the oil production of egg yolk;
Point 2: The eggshell of wine duck wrapped with a thick layer of salt should be tightly wrapped with tin foil. If the tin foil has no plastic wrap, it is ok; This can promote salted duck eggs, isolate the air, and prevent salt from getting wet and producing bacterial odor.
Point 3: After the curing time is almost the same, you need to take out 1-2 duck eggs to see the state. If it is salty enough, you need to wash all the remaining duck eggs and store them in the refrigerator to prevent the duck eggs from being too salty because of excessive pickling, which not only tastes bad, but also is not good for your health.