Put the duck eggs in a jar. When the water is just over the duck eggs, add salt which is about half the weight of the duck eggs, seal the lid, and marinate the salted duck eggs for
7 to 1 days before serving. Call it salted duck eggs.
A simple identification method for selecting salted duck eggs is: the shell of good quality salted eggs is clean, shaking slightly. After peeling the eggshell, it is moderately salty and oily. When you pick it with chopsticks, butter comes out, and the yolk is divided into layers. The color of the next layer is darker and redder. However, poor eggs have dark shells with white or black spots, which are easily broken and have a short shelf life. After peeling, the protein is soft, rotten and salty.