Salted Duck Eggs are made with fresh duck eggs and they look, smell, and taste absolutely delicious and can be enjoyed at any time of the day.

Salted duck eggs are rich in nutrients, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various trace elements and vitamins needed by the human body.

They are easily absorbed by the body, moderately salty, and suitable for people of all ages.

The first method: the ingredients are 12 duck eggs, 500 grams of cooking salt, 4 cups of water, and a large glass container with a lid.

The method is to first pour the salt and water into the pot and bring to a boil, stir until all the salt is melted and continue to boil until you see a lot of salt crystals starting to form on the sides of the pot, this means the brine has reached the saturation point and the salt has started

crystallization.

Then let the brine cool to room temperature, place the duck eggs in a glass container, slowly pour in the brine and salt crystals until all the duck eggs are submerged in the water, cover the container with a lid, and place it in a cool place.

It takes about 4 weeks for the eggs to become salty.

The second method: the ingredients are 50 duck eggs, 4000 grams of water, 600 grams of salt, and 100 grams of white wine.

The preparation method is to wash the duck eggs first, dry them or air-dry them.

Then pour the water into a large pot, pour in the salt, boil until the salt dissolves, cool and add the white wine.

Then put the eggs in a separate large pot, use a bamboo curtain to keep the eggs below the water surface, and pour in the salt, wine, and water mixture.

Cover and marinate for 30 to 45 days.

There will be slightly less salt at 30 days and a lot more at 45 days.

Pickling time also depends on the temperature, if the weather is warmer the process will take less time.

Finally, take out the pickled duck eggs, wipe them clean with paper towels, and put them in the refrigerator.

You can use them to cook.

The third method: the ingredients are 30 fresh duck eggs, salt, and 500 ml of white wine.

The preparation method is to brush the fresh duck eggs clean first and dry them on a cloth. Try to make the duck eggs completely dry, but do not place them near high temperatures because the egg shells may crack.

Then pour the salt on a dry plate and pour the wine into a dry bowl. The concentration of the wine will affect the taste of the salted duck eggs, so it is best to use high-altitude wine of 55-65 degrees.

Then soak the duck eggs in a bowl of white wine for a few minutes, take them out and immediately coat them with salt to make them stick.

Wrap the salted duck eggs individually with plastic wrap and make sure they are sealed.

Then put them in a plastic bag or jar and store them in a cool place.

Soaking duck eggs takes about 45 days in spring and autumn, about 30 days in summer, and takes about 2-3 months in winter to become truly delicious.

After soaking the duck eggs, put them into a pot, fill them with cold water and let them soak in the water.

Bring the water to a boil, then reduce the heat to low and simmer for 7-10 minutes.

You can also use a steamer to steam it.

Hard-boiled eggs must be cooked until boiling.

If you put them directly into hot water, the shells will crack.

Once cooked you can cut into it and it should be darker than an egg but still the same consistency.

Egg yolks as raw materials can be used to make egg yolk potato chips and other foods.

Drain the raw salted duck eggs, put them into a bowl, and remove the yolks.