"Saturated salt curing method. The amount of water and salt depends on the number of duck eggs. When curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%), and the ratio of salt to water is 1:5. After the salt water is cooled, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. You can open the jar and cook the eggs in about 25 days. Salted duck eggs salted in this way are rich in yolk and have a special flavor. "

The second method is:

"1, boil a pot of water, remember not to touch oil. In the pot, add ginger, star anise, pepper and cinnamon according to the ratio of four kilograms of water for every fifty eggs, and cook in water. After cooking the fragrance, add one kilogram of salt and a little sugar. I added less salt. I used 28 eggs, 2 kg of water, 1 kg of salt.

2. Wash the fresh eggs, dry them (don't put them in the sun) and put them in a clean jar.

3. After the salt water is completely cooled, pour it into the jar with eggs. Egg noodles are best not. The most critical step is to add white wine, then seal the jar and store it for about 20 days before unsealing it.

Remember that the last step will make your salted eggs take a lot of oil. Oh, that is to enlarge half a bottle of white wine (I have Erguotou at home).

Note: Liquor is used because it can accelerate the solidification of protein in eggs and make the yolk more suitable for oil production. Another traditional saying is sterilization. Anyway, I used half a bottle of white wine back and forth. "

The third method:

Duck eggs bought back are usually brought in boxes, washed and dried or sucked dry with paper;

Pour some white wine into a small plate and some salt into a larger plate;

The duck eggs are rolled in a small dish until the whole duck eggs are covered with wine, and then transferred to a large plate and sprinkled with salt. Pour it directly with a salt bottle where it can't be covered, because it is easy to be covered with salt when it is wet. After the duck eggs are sprinkled with salt, they are put in a box, and the date is marked on the box. Put the box in a cool place to prevent one from being cooked after about 45 days. If it's salty, it's all cooked and put in the refrigerator.

I did this for three batches and it was very successful! There is oil!