A while ago, due to the epidemic, there was a duck egg shop next to the unit for sale at a discount. So I carried back 20 pounds of duck eggs. Duck eggs cooked directly have a fishy smell, and some people cannot accept this fishy smell. However, salted duck eggs are very popular. I did some research on how to make salted duck eggs online, and then decided to use two methods to pickle salted duck eggs. After some fiddling, the processed duck eggs were stored away from light for a month. Clean it, boil it in water, and find that the effects of the two methods of salted duck eggs are different. The salted duck eggs pickled in salt water have a lighter egg white and the yolk does not release oil; the salted duck eggs pickled in plastic wrap have slightly salty egg whites, fragrant yolks and a lot of oil. Today we will introduce in detail how to pickle delicious salted duck eggs with plastic wrap.

First, we must prepare the ingredients and tools. The ingredients are the duck eggs we want to pickle, high-strength white wine (I chose 53 degrees), and some salt for home cooking (fine salt is easier to absorb). The tools are plastic wrap and tools for holding duck eggs later. Some people just wrap them in food bags. I have a jar at home, wash it and set it aside.

In the second step, we must clean the duck eggs to ensure that there are no bacteria on the duck eggs and the food is safe to eat. Then dry it in a ventilated place. If there is sunshine, it is recommended to dry them in the sun. Some people say that duck eggs that have been dried in the sun will be more oily. Of course, it was cloudy when I marinated the duck eggs, and there were no natural conditions so I had to give up. Next, we take a basin, pour the entire bottle of wine into the basin, and then put each duck egg in it and soak it for twenty minutes. The longer the soaking time, the higher the probability of oil production in the later stage. In order not to waste the white wine, we can take turns soaking the duck eggs. Liquor can not only sterilize and disinfect, but also make the later salt be absorbed into the duck eggs faster.

In the third step, we are ready to start coating it with salt. Some people call this method the salt-wrapped method, which is intuitive. Put fine salt in a bowl, and then turn the duck eggs soaked in white wine around in the bowl so that the whole body of the duck eggs is covered with fine salt. The specific amount of salt depends on your personal taste. If you like it a little heavier, add more salt. After the salt is wrapped, the last step is required to make the salt last for a long time. Just use plastic wrap to wrap the salted duck eggs tightly. At this time, you should do this: first tear off the plastic wrap and lay it flat, then put the duck eggs on it to wrap it, so that the fine salt will not be rubbed off during the wrapping process. The last thing is to store it away from light and just wait quietly. Isn’t it very simple? You can also give it a try.