Materials

10 duck eggs, 150g salt, 50ml white wine, 1000ml water, fennel, peppercorns

Practice

1, 10 raw duck eggs are washed and dried, take a dry altar, and put the dried duck eggs in it.

2, put 150g of salt, 1000ml of water, appropriate amount of fennel, pepper in the pot, boil over high heat and stir well.

3, cooled and poured into the altar with the duck eggs, salt water should be just not over the duck eggs, and then add 50ml white wine, seal the altar.

4, after 30 days and then take out the duck eggs, add water and boil for 20 minutes can be eaten.

Tips

Note: Salt water can be reused, but the next time you put the egg before you must again boil the water and let it cool before. Add more salt and seasoning as time goes on. Salt should be added until saturated can not be melted again before. Adding white wine is the key to whether or not the duck eggs will be runny at the end.

Scrambled Duck Eggs with Shallots and White Onions

Materials

Duck Eggs, 4, 2 Shallots and White Onions. Salt

Practice

1. Beat the duck eggs in a bowl and stir them vigorously in one direction with chopsticks to mix well. Cut the white onion into small pieces.

2, hot frying pan into the stirred egg mixture, frying loose, break up and put the white onion, start to put salt on the plate can be.