Salted duck eggs with good quality are red in heart, oily and layered in yolk, moderately salty, delicious in taste, and rich in protein, fat, calcium, iron, amino acids and other nutrients, so they are a good accompaniment for all ages. There are many ways to pickle salted duck eggs, such as soaking them in salt water or mixing them with coarse salt and water in yellow sand and burying them in duck eggs for pickling. The pickling process seems simple, but if the details are not grasped well, the salted duck eggs may not achieve the expected oily effect and good taste.
Today, I will introduce a good method that I learned from my 80-year-old grandmother, which is simple to operate and easy to pickle salted duck eggs at home. Just pay attention to three key points, and you can pickle delicious salted duck eggs, and the yolk is oily and quicksand. Let's take a look at it together.
1. Wash the fresh duck eggs bought with clean water first. Because the eggshell and egg membrane of fresh duck eggs have active air holes, if they are not cleaned, bacteria will easily enter during the curing process, which will affect the quality of finished products. It is best to brush each eggshell carefully with a small brush and rinse it thoroughly. After washing the duck eggs, wipe off the water on the surface and put them in a cool and ventilated place to dry thoroughly. Be careful not to expose yourself to the sun.
2. Take a big basin, pour in white wine with a temperature above 50 degrees, and buy Erguotou with a price close to the people. Then soak the duck eggs in white wine for about 3 minutes. The reason why high-alcohol liquor is used for soaking is for sterilization on the one hand, and more importantly, because liquor can accelerate protein denaturation and solidification and promote egg yolk oil explosion.
3. First take a bowl and pour a small bag of salt and set it aside. Take out the duck eggs after soaking them in white wine. Be careful not to wipe off the wine. Let the duck eggs roll with the wine in salt directly, and wrap the duck eggs with a thick layer of salt. The more wine on the eggshell surface, the more salt you can get when you roll. The thicker the salt layer, the easier it becomes salty when you pickle.
4. After wrapping the salt, wrap a layer of tin foil outside the duck eggs, and pay attention to wrap it tightly to prevent the salt from leaking out. It's best to prepare the tin foil in advance and cut it into square blocks with appropriate size, which is convenient for wrapping duck eggs. After all the duck eggs are treated in this way, put them into the storage tank one by one, cover them and leave them in the shade for about 30-40 days.
Almost a month later, let's take a look at the effect of salted duck eggs. First, take out 1-2 salted duck eggs, remove the tin foil, wash off the surface salt, and steam them in a pot. Try not to boil water to prevent some duck eggs from having small cracks, which will affect the oil production after boiling. Cut it open and see the state of the yolk and the overall salinity. If the yolk is oily, the taste is dense and quicksand, and the salinity is just right, it means that it has been marinated in place. At this time, it is necessary to take out all the salted duck eggs in the storage tank, wash away the salt wrapped outside, dry them and store them in the refrigerator, otherwise the salted duck eggs will become too salty.
The above is the method of making salted duck eggs easily at home, which is shared today. Without soaking salt water or burying yellow sand, the yolks are all fried and quicksand. Let's summarize the three points that need attention:
Key points 1: After duck eggs are washed and dried, they should be soaked in high-alcohol liquor with a height of more than 50 degrees, which is the key to promote the oil leakage of egg yolk;
Point 2: Duck egg shell with wine wrapped in a thick layer of salt should be wrapped tightly with tin foil. If there is no plastic wrap for tinfoil, it is ok; This can promote the salted duck eggs, isolate the air, and prevent the salt from becoming damp and producing bacterial odor.
Point 3: Take 1-2 duck eggs out to see the state after the curing time is almost the same. If it is salty enough, all the remaining duck eggs should be washed and stored in the refrigerator to prevent the duck eggs from being too salty due to excessive curing, which not only tastes bad, but also is not good for health.