Salted duck eggs

Duck eggs 14	High-quality liquor Appropriate amount
Salt 150g	Tin foil Appropriate amount
Pickling container 1

How to make salted duck eggs

Step 1

Wash and dry raw duck eggs

Step 2

If you want a liquor above 50 degrees, this is my 56-proof Erguotou. Pour salt into a large bowl.

Step 3

Pour the white wine into a basin or large bowl, put the washed duck eggs in and soak for 3 minutes.

Step 4

Soak the duck eggs in wine and take them out without rubbing them. Roll a layer of salt on them along with the wine. The wetter the salt, the thicker it will be. The thicker the salt, the faster it will become salty.

Step 5

The tin foil is cut in advance into a square shape that can completely wrap the duck eggs. Roll the salted duck eggs and wrap them tightly in tin foil.

Step 6

Wrap everything up and put it in a container. If you don’t have a plastic bag, you can do it. Tie the bag tightly and wrap it in two layers of plastic bags to make the seal tighter. I didn’t fit this bottle, but the remaining ones sealed with two layers of plastic bags are just as good. Seal it and put it in a cool place without worrying about it and wait.

Step 7

After a month, you can take out two and try them first. If there is no oil, continue to marinate them. I opened them at 38 days and the oil has already exploded. My duck eggs are not big, so the bigger ones will take longer. For smaller ones, it can be done a few days earlier.

Step 8

Rinse off the salt and steam for 15 minutes. Personally, I think steaming is better than boiling. Sometimes there will be small cracks after marinating and cooking will affect the oil production.

Step 9

After steaming, rinse it with cold water and peel it off easily.

Step 10

Wow, wow, everyone is oily

Step 11

It's that simple.

Step 12

Finished product picture Salted duck egg cooking tips