I pickled salted duck eggs in a simple way: after I bought fresh duck eggs and went home, I washed the eggshells with water, dried them, then wiped them with high-alcohol liquor and dried them. Dissolve the salt in boiling water. When it is cold, soak the duck eggs in it and cover it. You can eat it after a week. My salted duck eggs are only oily. Please try it!

Dry salted eggs

Soak the washed eggs in white wine, then roll them in salt, and put them into airtight plastic food bags after being evenly covered with salt. After a week, the salted eggs will be cured.

There are many ways to pickle salted eggs, a convenient dish at home. Raw salting, cooked salting, mud salting, dry salting, paper salting ... All kinds of salting methods have their own advantages and disadvantages. Some people can't marinate it well, it smells sour or half-shell, ping-pong bursts when cooked, or it's too salty to eat. I used sand salting, and after repeated verification and comparison, the sand salting effect was the best. Moreover, the advantages of sand-salted eggs are that they use less salt, and that sand protection eliminates fly bites and mold pollution. Third, it is not bad for a long time, and the egg yolk is oily for a long time, and the egg white is not bad and soft.

The method of sand pickling eggs is:

A catty of eggs, a catty of fine sand, three or two waters, one or two salts, pepper, aniseed, tea, wine, sugar and monosodium glutamate are optional. One layer of salty sand and one layer of eggs in the container should be completely buried in the sand and covered to prevent dry consumption. Take it out and cook it in sand before eating. Sand can be used repeatedly.