In fact, there are two ways to pickle salted duck eggs. One way is to pickle them with water, and the other way is suitable for dry pickling in cities. If there is a jar at home, Ruth suggested pickling with water, so that the salted duck eggs are easier to get oil and be stored.

The first method of making salted duck eggs with water

First, the duck eggs are washed with clear water and then dried completely. Because there are too many substances on the surface of duck eggs, it is unsanitary if they are not cleaned, especially if salted duck eggs take a long time to marinate, so it is difficult to ensure that bacteria on the surface of duck eggs will not enter the interior of duck eggs. But it must be dried after cleaning, otherwise the duck eggs will easily go bad if they are not marinated well.

Then soak the washed and dried duck eggs in Chinese liquor for one hour to kill the bacteria on the surface of the duck eggs. This small method can also make the duck eggs more oily.

Then prepare a pot of cold boiled water, and add half a bowl of edible salt to the boiled water. It is best to use fried salt here, stir it with chopsticks until the edible salt is completely melted and let it cool. Salted duck eggs should not be exposed to raw water when they are salted, because it is unsanitary to marinate salted duck eggs with raw water and it is easy to pickle them. Although the boiled water is much more hygienic, you can't pickle duck eggs while the water is still hot, because it will burn them.

prepare a clean and dry glass jar or jar, put the duck eggs in the jar in turn, and finally pour the salted water after cooling, so that the salted water does not pass the duck eggs. Just seal the jar and put it in a cool place.

Finally, the duck eggs will be cured in about 2-25 days. At this time, boiling a salted duck egg and opening it will produce a lot of oil, which is just salty and salty, and the salted duck eggs have enough time, so the oil is more delicious.

Tips for salting salted duck eggs with water

1: To dry the duck eggs after washing, you must soak them in high-alcohol liquor for one hour, which can sterilize them and make the salted duck eggs get better oil.

2. The water for salted duck eggs must be cold boiled water, and the salt used is best fried, which will make the salted duck eggs penetrate the salt flavor more quickly.

3. The salted duck eggs in water are best preserved without oil and raw water, and oily ones will lead to the deterioration of salted duck eggs.

The second method of making dry-cured salted duck eggs

This method is more suitable for people in the city, because it is simple and does not need a jar. But the only drawback is that it is not as delicious as pickled water.

First of all, after we buy duck eggs, we wash them first, and then dry them so that the skin of their eggs has no moisture. It's best to stay in the sun for two hours. We prepare another container to put the duck eggs in. At this time, we prepare a little high-alcohol liquor and pour it into the duck eggs to soak it for half an hour.

prepare a small pot, pour salt into it, and put the duck eggs stained with wine in it and wrap them with a layer of salt, so that the surface of the duck eggs can be evenly stained as far as possible.

after wrapping the salt, we will prepare a plastic wrap commonly used in our family. We will put the duck eggs on the plastic wrap, and then wrap our duck eggs with plastic wrap, so that our duck eggs are all wrapped with plastic wrap. Then we will prepare a plastic bag, put our wrapped duck eggs in the plastic bag, and tie the plastic bag tightly, so that after we tie it tightly, we will expose our prepared duck eggs to the sun for 12 hours. The purpose of exposure for 12 hours is to make our duck egg yolk more oily and taste better. After exposure for 12 hours, we will put it in a cool and ventilated place and let it dry for seven to eight days before our duck eggs can be eaten. The salted duck eggs are not only delicious, but also oily and delicious.

Tips for dry-curing salted duck eggs

1. Soak in high-concentration liquor

After washing the duck eggs, before putting them in salt water, you can soak the washed duck eggs in high-concentration pure white liquor for 2 minutes, because alcohol can accelerate the solidification of protein, so that protein can be separated from fat during the curing process, thus producing oil.

2. Dip the duck eggs in salt repeatedly

Dip the duck eggs soaked in alcohol in salt and wrap them in a layer of toilet paper. After soaking them in alcohol, dip them in salt again. More salt can be eaten faster, which will make the salted duck eggs more dehydrated, accelerate the separation of fat and aggregate into oil.

3. Wrap the duck eggs with plastic wrap and expose them to the sun

After the duck eggs are dipped in salt, covering the duck eggs with plastic wrap and exposing them to the sun for a day can also accelerate the protein solidification and squeeze out the oil, so that the oil yield of salted duck eggs is higher after being cured successfully.