Put the duck eggs in a jar. When the water has just filled the duck eggs, add salt which is about half the weight of the duck eggs, seal the lid, and marinate for 7 to 1 days before serving. Call it salted duck eggs.

Salted duck eggs, also known as salted duck eggs, are the favorite food of urban and rural people, but their pickling methods are very particular, and they have better flavor.

1. Yellow sand salted egg method. Prepare 5g of yellow sand, 1g of refined salt, 5g of essential oil and proper amount of water. When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into paste. Then, put the washed and dried fresh duck eggs into sticky mud one by one, take them out after the duck eggs are evenly stuck with sediment, put them into food bags or other containers, and take them out after 3 weeks to wash off the sediment and cook. If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added.

2. Salting method with saturated salt solution. The amount of water and salt depends on the number of duck eggs. When salting, salt is dissolved in boiling water to reach saturation (concentration is about 2%). After the salt water cools, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and place it in a ventilated place. After about 25 days, you can open the jar and take the eggs for cooking. The salted duck eggs salted by this method have a lot of oil in the yolk and a particularly fragrant taste.

3. The batter curing method. Take a proper amount of flour, mix it with hot water into paste, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, then roll a layer of salt, put them in the jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out for cooking after 25 days.

4. Liquor soaking method. Prepare materials according to 5 kilograms of duck eggs, 1 kilogram of 6-degree liquor and .5 kilograms of refined salt. When pickling, the dried duck eggs are dipped in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out for cooking in about 3 days.

salted duck eggs

5. Pickling of spicy salted eggs. Prepare a bowl of spicy sauce and refined salt, and several washed fresh duck eggs. When pickling, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in the spicy sauce one by one, roll it in the refined salt again, then gently put it into the porcelain jar, sprinkle a little refined salt on the top layer, cover it and seal it tightly with kraft paper, and place it in a cool and ventilated place. After 3-4 days, you can open the jar for cooking.

6. Pickling of spicy, salty and alcoholic eggs. Mix thick hot sauce and white wine evenly according to the ratio of 8:2, put the washed and dried duck eggs into uniform rolling dip one by one, roll them in refined salt again, then put them into porcelain jars, seal them tightly and marinate them for 7-9 days. This salted duck egg is spicy red, full of wine, slightly spicy in salt and delicious.

7. Salting of spiced salted duck eggs. Take pepper, cinnamon, fennel, ginger and refined salt, boil with the same amount of water for 2 minutes, pour into a porcelain jar, soak the washed duck eggs, seal the jar mouth, and cook after 4 days. This duck egg is rich in flavor and slightly salty and delicious.

Method 2

Wash the purchased fresh duck eggs, dry them (don't dry them in the sun) and put them in jars. Then in the pot, according to the proportion of 4 kg water for every 5 duck eggs, put a proper amount of ginger, star anise and pepper into the water to cook. After the fragrance is cooked, add 1 kg of salt, a little sugar and 5 g of white wine and mix well.

salted duck eggs

after the brine is completely cooled, pour it into the jar where fresh duck eggs are placed, preferably without egg noodles. Cover and seal the jar, and store it for about 2 days before unsealing. Among them, putting white wine is the key to getting more oil from salted duck eggs, which must not be forgotten. Because white wine can accelerate the solidification of protein in the egg, the oil in the yolk is squeezed out.

Method 3

Take ten kilograms of duck eggs as an example, with a little pepper, aniseed and cinnamon, three slices of ginger, one section of onion, and about one and a half kilograms of crude salt (it seems that I can't remember this amount). Wash the jar, put ten kilograms of salt, aniseed with pepper, ginger and onion with cinnamon into the jar, boil it and make it fragrant, let it cool, and put the duck eggs into the jar, drain it, and let it boil.

Method 4

There are two ways to make salted duck eggs. Look for fresh duck eggs with uniform size, wash them, wrap them with yellow mud or rice straw ash which are stirred evenly with water and salt, and then put them into a jar with a small mouth and a big belly, seal the moon, or soak them in salt water directly, or seal the moon, take them out and cook them. After the former is cooked, it can be seen that the yolk naturally leaches red oil and the yolk is fine sand; The latter has much lower oil yield and less delicate taste than the former. After the Dragon Boat Festival, it is a hot summer day. Cooking a few salted duck eggs and eating iced mung bean porridge is refreshing and refreshing.