Five spice salted duck eggs

Overview

I like the gritty texture and greasy taste of salted duck egg yolk. It is best if the oil flows out of the egg yolk and slowly drips down your fingers... If you often follow my side dishes, you should have an impression of my previous posts on pickled salted duck eggs. This recipe is basically the same as the last one. The only change is the use of spices. With the participation of spices, it gives the oily salted duck eggs a strong flavor. It can be regarded as an upgraded version.

Tags

• home cooking
• preparing meals
• homemade ingredients
• cao guo
• cinnamon
• cumin
• high-strength liquor
• raw duck eggs
• star anise
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Soak raw duck eggs in clean water, clean them, and place them in a ventilated place to dry the surface moisture.

   

2. 2 Put the prepared star anise, cinnamon, cumin, grass berries, and bay leaves into the cooking cup of the food processor.

   

3. 3 Start the food processor, grind the spices into powder, and pour it into a clean plate.

   

4. 4 Add refined salt and mix well to form salty powder.

   

5. 5 Pour high-strength white wine into a small bowl, and soak the dried duck eggs in the white wine to soak the surface of the duck eggs.

   

6. 6 Roll the duck eggs soaked in white wine into the salty powder so that the surface of the duck eggs is covered with the salty powder, or you can use a small spoon to scoop out the salty powder and pour it on the surface of the duck eggs. This method will coat the duck eggs with a thicker salty powder.

   

7. 7 Wrap the duck eggs covered with salty fragrant powder in plastic wrap.

   

8. 8 Put it in a clean container, seal it, dry it in the sun for a few hours, and marinate it in a cool and ventilated place for two months.