The easiest and most practical way to pickle duck eggs! It's easy and delicious, and the yolks are oily. Mom can't get enough of it every year. 。。。。

Here's how to do it:

1: Choose fresh and large duck eggs. Soak them in water for half an hour, rinse off the impurities under the faucet, and then use a small brush to clean the shells of the duck eggs. Put it in a basket and dry it naturally (you can also put it in the sun to dry).

2: Choose a jar that can hold all the duck eggs and seal it, wash it and control the water (make sure the jar is dry), set aside.

3:Choose a bottle of 48 degrees or 52 degrees of white wine. Use a packet of salt that you would normally cook vegetables with.

4:When the duck eggs have been completely dry, prepare two bowls. Pour wine inside one bowl and salt inside the other.

5: Take a duck egg in your hand and roll it into the wine bowl, soaking it completely for about five seconds. Then put it into the bowl of salt and roll it so that the salt is all over the shell of the duck egg, and then you can put it into the jar.

6: Each duck egg should be done in accordance with the fifth way, so that the pickled duck eggs salty flavor moderate, yolk oil.

Pickled at least ~ a month! The duck eggs cooked this way are the best! If you eat them too early, they won't be salty enough and the yolks won't be oily.

Whenever salted duck eggs are mentioned, it always brings up a mouthful of saliva. As a native of the countryside, one of my favorite foods as a child was salted duck eggs. Especially the runny yolk, which is incredibly delicious. And this salted duck eggs are eaten in a variety of ways, whether it is cooked and eaten directly, or take to do custard, that can make people eat a bowl of rice food.

This salted duck eggs are delicious and uncomplicated to make, a lot of friends like to pickle their own at home, but the quality of this pickled out of the quality is also considered uneven, how can you pickle a delicious salted duck eggs? I'll teach you two delicious methods.

A, yellow mud salted duck eggs

Ingredients: 50 fresh duck eggs, salt 500g, yellow mud 7000g.

Practice:

1, will be ready to add the right amount of water to the yellow mud into a paste, and then add 500g of salt to mix well.

2, will be adjusted to the yellow mud a little poured into the bottom of the prepared pickling altar, the duck eggs clean, dry, evenly placed in the pouring of the yellow mud altar, and then poured into the yellow mud pickled duck eggs, and then put a layer of duck eggs, until all the eggs are placed on the completion of the yard.

3, with a cloth to tie the mouth of the altar tightly, the altar will be placed in the shade out of the marinade (summer marinade 20 days, spring and fall marinade 30 ~ 40 days).

Second, white wine salted duck eggs

Ingredients: 50 fresh duck eggs, 60 ° white wine, salt.

Practice:

1, first clean the duck eggs, dry the water. Then soak the duck eggs in the appropriate amount of white wine for 8 hours.

2, after the time is up, the duck eggs out, into the salt pile rolled dipped in a layer of fine salt, and then into the prepared clean altar, seal the mouth of the altar.

3, placed in a cool place cured on 40 days, this delicious white wine salted duck eggs can be completed.

After the duck eggs are cured, no matter whether they are cooked and eaten directly or with porridge, or made into custard. The salty flavor is always to die for. If you are also a friend who likes to eat salted duck eggs, you can try it!

Hi everyone, I'm Xiaolin from Xiaolin Kitchen. I'm happy to answer this question.

I live in the countryside, and every year I pickle some salted duck eggs. I especially love duck egg yolks, they are very flavorful. What staple food do you think salted duck eggs go best with, if you ask me it's white rice porridge. This is my favorite way of eating since I was a child until now. Let me introduce the duck egg pickling method in my hometown.

1. Clean the duck eggs, put again in a high degree of white wine rolled, my hometown is the production of wine, so we are using the original high degree of white wine, degrees are in more than 50 degrees, if there is no original wine, you can also use two pots of head.

2. Prepare coarse salt, cinnamon, star anise and other ingredients, and add them to the water to boil. Boil until the aroma is out of the fire, and then soak a little more, cool and spare.

3. And then the wine rolled over the duck eggs put down the altar, the boiling seasonings of salt water poured in, to be no more than duck eggs. Then cover the lid, put down a cool place. Usually after a month or so you can eat.

The salted duck eggs are delicious, but the cholesterol is very high, so high blood pressure, cardiovascular disease, people should eat less oh, health is what we want the most.

My hometown is the rural areas, in our side of the basic each family will pickle a jar of salted duck eggs to eat, rarely to the outside of the market to buy, mainly afraid to buy salted duck eggs did not taste, but also a waste of money, so our side of the basic family more than their own pickled

Today, I will talk to you about my own home in the pickled duck eggs in the specific steps, if there is a bad place to say, but also

Ingredients: duck eggs, salt, higher degrees of white wine, put the duck eggs altar

First of all, the first duck eggs with clean water, you must use a toothbrush to the duck eggs above the dirt all cleaned off, otherwise pickling, then will produce bacteria, and so on the duck eggs cleaned and put aside to dry spare

In the pot put some water boiling, and so on the water after boiling Pour into the altar of natural cooling, such as altar water cut, the salt into the water and stir, according to the size of the altar, the amount of water to determine the amount of salt, our family is generally more than a bag of salt, like to eat a little salty duck eggs on a little more salt

In take out a bowl, pour white wine into the bowl, the duck eggs into the white wine inside the roll a few times, and finally in the duck eggs into the altar of salt water, and so on. I am Daping from Yuexiang Yun. I'm happy to answer your questions.

I am a post-80s living in a small mountain village in the western part of Guangdong, and every year I pickle some eggs and duck eggs. These eggs and duck eggs are laid by our own hens and ducks. In the past pickled eggs because there is no refrigerator for fear of eggs spoilage, now pickled eggs because I like to eat.

My family's pickled eggs are pickled in grass ash. I personally like to eat eggs pickled in grass ash.

1, the countryside is now a lot of people burning firewood, looking for a sufficient amount of firewood burned ash, ash to deal with, to be a little more delicate,

2, the pot to add a sufficient amount of water and salt, bring the water to a boil. Boiling water to cool.

3, wash the duck eggs one by one, dry the water and standby.

4, cooled boiling water and grass ash mix, mix well and put aside.

5, the duck eggs one by one in a row in a tile altar, and then put the mixed grass ash water, to be submerged over the duck eggs. Then seal the lid on it. Pickled for a month can be eaten.

Hello, glad to answer your question.

There are many ways to pickle salted duck eggs, you can pickle them in brine or directly wrap them in salt. How to make salted eggs out of the oil have delicious? I have some tips here to share with you for your reference.

Salted duck eggs production method:

Raw materials: duck eggs, salt, plastic wrap, high white wine

1, duck eggs rinsed with water, dry standby.

2, prepare two clean only bowl, a put white wine, a put salt.

3, dry duck eggs dipped in white wine, wrapped in a layer of salt, wrapped in plastic wrap.

4, will all get good duck eggs in the bag, sealed, placed in a cool place. Sealed storage 28 days can be.

Knock on the blackboard duck eggs must be wrapped in plastic wrap, so it will pickle faster. Generally it only takes 28 days, a little shorter in the summer. I did it once a year ago, put 35 days, the finished product is very oily, but I think the time is a little long, the taste is salty. 28 days of the batch is very good taste just not salty.

The question you raised met me like a foodie, so it's not difficult to answer. It is also important to choose duck eggs to make salted duck eggs, some duck eggs have thick shells and some are thin. Generally I will choose the green shell of the egg, because pickled duck eggs brine depth is very high and long time, too thin egg time may have cracks or too salty.

First of all, we have to choose one or two pounds of green shell eggs washed and cleaned, slightly shaken to see if they are fresh. Then take a large pot to boil about 5 pounds of boiling water to boiling, and then pour in about 450 grams of salt to fully dissolve. When the water temperature drops to about 30-40 degrees will be duck eggs into the brine pour 1 pound of soy sauce white wine (if it is boiling water into the duck egg whites are easily coagulated, the penetration of the salt is slow or incomplete) placed 28 days after you can take out to cook and eat.

You can also add some peppercorns and cinnamon or vanilla to the boiling water according to personal taste, seal the boiling water with a lid and wait for the boiling water to cool down naturally to about 30-40 degrees Celsius will be put into the egg and poured into the 1 pound of soy sauce white wine. This is very good to steam out the flavor of the spices, pickled duck eggs are more delicious, the same placed about 28-35 days. Some like to eat salty, can flow the kind of oil can be the concentration of water and pickling time longer. Do come out is the flavor of the countryside, many salted duck eggs on the market are chemically soaked, although a variety of flavors but unhealthy and unsafe. The taste of the farmers we always like

A bowl of white porridge, a salted duck egg, simple and simple ingredients is the most people miss the delicious. Cured salted duck egg protein salty, yolk golden oil, a bite, full of mouth strange aroma of salted duck eggs is definitely a kind of delicious, especially in the morning when drinking porridge, with a salted duck egg, the protein should be broken on the surface of the porridge, the yolk should be used with chopsticks little by little, "buckle" eat, drink a mouthful of porridge with salted egg white, gently biting a mouthful of popping oil, the tongue of the salted duck egg yolk, the taste is very good, but also the taste of the salted duck egg. The salted egg yolk, the tip of the tongue of the delicious not to mention how wonderful, really delicious to cry.

Salted duck eggs are the first choice for calcium and iron supplementation, and the golden yellow ones are the best. However, it is difficult to buy delicious salted duck eggs in the market, most of the salty snooze is also no oil, today we will teach you how to pickle the crazy oil and sand salted duck eggs, hurry up and do it to see, the aroma of oil salted duck eggs waiting for you to eat oh.

Pickling tips

1. Duck eggs must be bought back to remove the surface dirt, wash and dry.

2. Make sure the surface of the duck eggs are all covered with salt, so that the marinade is sufficiently comprehensive.

3. Choose a higher degree of white wine, preferably 50 degrees of white wine , to facilitate the penetration of salt, but also to remove the fishy flavor of duck eggs.

4. Duck eggs pickled and cooked, remember not to put into the refrigerator, greenhouse placed on it, or the oil will be yolk counter-absorption, not show the feeling of oil woof.

| homemade oil salted duck eggs |

By Mr. Kong to teach cooking

Ingredients

The main ingredients: 30 fresh duck eggs

Supplementary materials: 65 degrees of white wine A bottle of 500 ml, salt to taste

Methods

1. Fresh duck eggs are cleaned with a brush.

2. Dry the water on a dry cloth, and then place it in a sunny ventilated place to dry thoroughly. (Key: duck eggs wash must be put in the sun half a day, so that pickled salted duck eggs are easy to oil. But can not be placed in the sun at high temperatures, easy to sun cracks.)

3. Pour the right amount of salt into a waterless and oil-free dish. (It's best to use fine-grained salt.)

4. White wine poured into a bowl without water and oil, I chose 65 degrees Erguotou. (Key: the concentration of wine will affect the taste of salted duck eggs, so it is best to use 55 degrees -65 degrees of high white wine.)

5. Put the duck eggs into the bowl of white wine to wet.

6. Immediately after wetting, you can take out the duck eggs and put them in a dish evenly coated with salt.

7. Wrap the duck eggs wrapped in salt with plastic wrap and seal them individually, then put them into plastic bags or jars for sealing and preservation, and place them in a cool place to pickle. (Key: Pickled duck eggs take about 45 days in spring and fall, about 30 days in summer, and 2-3 months in winter to really pickle through. Salted duck eggs must be pickled through, it is easy to oil, taste is also better)

8. Pour the pot into the appropriate amount of water, will be pickled salted duck eggs into the pot, large fire boil after turning to medium-low fire can be cooked 7-10 minutes. You can also use a steamer to steam them. (Boiled eggs must be cold water into the pot, if you wait for the water to boil and then put into the pot is easy to rupture.)

9. Cooked and fished out, cut to a look at it. The yolk is already in a runny state, and the color is very red. (This is only 30 days of pickled duck eggs, already a little oil, if another 15 days or so, will be rich in oil Oh!)

10. Take the yolk

Pickled raw duck eggs, its yolk is the production of egg yolk pastry, egg yolk dumplings and other gourmet raw materials. The yolk is the raw material for making egg yolk pastry, egg yolk dumplings and so on. (The yolk of a preserved duck egg is hard and easy to remove.) There will be a layer of white egg white film on the surface of the yolk, which makes the duck egg very fishy, so gently tear it off. (If you still think there is a fishy smell, you can take the corn oil soaked refrigerated overnight, the next day out of the oven with 170 degrees for 5 minutes, and then sprayed with a little white wine cooling can be used.)

Cooking Tips

1, pickled salted duck eggs containers and the duck eggs themselves must be waterless and oil-free state, because mixed with raw water duck eggs will be bad.

2, pickled salted duck eggs are not cooked to eat, you can wipe off the surface of the salt, put in the refrigerator to keep, it will not get more and more salty.

3, duck eggs can be eaten by the general population, with heat and fire, promote digestion, prevent anemia and other functions. But high blood pressure, high blood fat people eat less.

I've seen the video Oh, prepare duck eggs, sorghum, salt, and plastic wrap.

1, duck eggs first probably cleaned, at least there can not be dirty.

2, soaked sorghum a bit, wrapped in a layer of salt, plastic wrap one by one, put the altar inside the fermentation.

3, pickling for at least a month, a month later look down.

General oil is not oil this, I'm not sure, it should be the relationship between the duck eggs, so duck eggs pick good, the flavor will be good.

That to say the most will pickled duck eggs, the most delicious hemp duck salted eggs are only high post produced to win the recognition of the people of the country.

The traditional production process of Gaoyou duck salted eggs is a traditional handmade skill that Gaoyou people have accumulated, matured, and inherited in practice by following the Gaoyou duck, and the process includes raw material processing, egg cracking, ingredients, slurry rolling, curing in tanks and barrels, and maturing and packaging.

Raw material processing includes checking the source of eggs, freshness, yolk color, egg head, egg rate, cleanliness, and so on.

Eggs knocking, turning freely, shaking the wrist, exerting force evenly, in order to eliminate red tower, black tower, rotten eggs, heat injury eggs, stopping yolk eggs, the first and second illumination of the eggs, the air chamber moving eggs, splash eggs, dummy eggs, eggs, eggs in oil shells, eggs in sand shells, ringing eggs.

Ingredients: mud-based pickling and liquid pickling two kinds of, and for the mud-based pickling for the best, the process sequence: preparation of mud base (or liquid), fresh eggs into the mud (commonly known as "rolling mud"), grass ash tumbling (commonly known as "rolling ash").

"Rolling mud", "rolling ash" is the characteristics of the Gaoyou, the preparation of mud base (or liquid) is the focus.

Preparation of the mud base to pay attention to:

1, add the right amount of white wine to get rid of the smell of eggs.

2, in order to reduce microbial fermentation affecting the quality of the egg, the grass grass ash used in the parcel, crushed yellow mud to control.

3. Use refined salt which is small in size and easy to dissolve.

4. Distinguish the ratio of salt, yellow clay, water, spices and white wine for duck eggs of different periods.

5. The number of duck eggs in the container is regulated.

"Rolling mud", grab the eggs in one hand 3 into the material mud blanch; grab the mud eggs in one hand 2 into the gray plaque.

Rolling ash should be used with two hands, hand with ash, gently rolling, ash must be rolled evenly and closely, not string level.

When the container is dipped in eggs, do not put too full of mud, there is precipitation must be stirred.

The temperature difference determines the duration of pickling.

In winter they mature in 80-90 days, in spring in 65-75 days, in early summer and fall in 45-55 days.

After coming out of the altar, stripping the ash and washing the mud, it enters the automatic deoxidizing vacuum packing line.

Duck eggs are different from others, no matter in which step: raw materials (duck breeds and growing environment), production (curing master's unique recipe and strict time control, one day more or less will not work), and then to the packaging and transportation need to be treated with care.