Steamed salted duck eggs. If steamed, it will be relatively high temperature, which can kill bacteria, and cooking will not be so high temperature. Moreover, steamed salted duck eggs taste better and are more traditional.

Steaming is hot, which can kill bacteria better, but cooking is not so hot. The temperature of steam is higher than that of boiling water. Steamed salted duck eggs taste better, and the method is more traditional, and there will be no loss of nutrition and taste caused by boiling, especially after breaking the skin.

Practice of steaming salted duck eggs

Ingredients: three salted duck eggs, appropriate amount of water.

Practice:

Wash the salted duck eggs out of the mud. When washing, don't use too much force to avoid breaking the duck eggs.

When cooking, put salted duck eggs into the rice cooker for steaming, which kills two birds with one stone and saves time and electricity.

Rinse the steamed salted duck eggs with cold water so that they can be cut later.

Slice the salted duck eggs and you can eat them. The oily yolk is so attractive.

Boiling salted duck eggs

Take raw salted duck eggs and put them on a plate.

Wash the mud off the outer surface of duck eggs with water.

Wash the pot, light the fire, and add cold water to the pot. The amount of water should be enough to drown duck eggs. It is best to cook salted eggs in cold water, otherwise they will break easily.

Gently put the washed duck eggs into the cold water in the pot, turn the fire to the high fire, and cover the pot.

When the water in the pot boils, turn the fire to medium and small fire and cook for about 5 minutes. After 5 minutes, remove the duck eggs from the hot water and quickly put them in the enamel basin.

Add tap water to the enamel basin, and the water level should exceed the height of duck eggs.

After the duck eggs in the basin are completely cooled, take the duck eggs out of the basin, break the shell of the duck eggs on the table, put them in a plate, and peel off the shell before eating.