First of all, choose the right time to pickle salted duck eggs. The early spring is just right, and salted duck eggs are either too cold or too hot, too salty or too smelly.
Secondly, prepare raw materials, eggs or duck eggs, enough crude salt, a bottle of high-alcohol liquor and white vinegar. There are also some auxiliary materials: plastic wrap and pot.
Then began to prepare salted duck eggs:
1. Wash eggs or duck eggs with clear water to remove odor and dry the surface moisture. After drying, wipe the eggshell with a towel dipped in white vinegar instead of water.
2. Roll the eggs or duck eggs in high-alcohol liquor for a circle, then take them out and roll them in coarse salt, so that the whole eggs are covered with coarse salt without leaving gaps.
3. After all the above steps are completed, wrap them with plastic wrap one by one at home and put them into the prepared basin. If you think it is troublesome to wrap the eggs one by one, you can also choose to wrap them all and sprinkle more salt, which will not affect the taste of salted duck eggs. Wrap a layer of plastic wrap to prevent alcohol from volatilizing and eggshells from falling off!
You can enjoy it in less than a month.
This method of pickling salted duck eggs is delicious and easy, super simple! Salted duck eggs preserved in this way are very delicious. It's delicious to poke with chopsticks. Very good!