Pickled 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 yolk and slowly drips down your fingers... In the past, when using pickled duck eggs or eggs, you would pour boiled salt water into a jar. After the salt water cools, add the duck eggs or eggs, seal them and marinate them for more than a month before eating. Because salted duck eggs or salted eggs are a very versatile delicacy that goes well with rice, it seems that pickling eggs or duck eggs is an essential skill that every housewife or househusband should know. I never knew how to pickle poultry eggs with white wine and refined salt before. Fortunately, there are sinister rivers and lakes. According to the recipe in Jianghu's Secret Book of Pickled Duck Eggs, I processed these duck eggs step by step. The secret book says that only when duck eggs are pickled until the yolk becomes oily can the merits be fulfilled. Therefore, from the moment I processed the duck eggs and put them in a sealed bag, I was full of expectations for the oily yolk.

Tags

• cold dishes
• common dishes
• homemade ingredients
• old man
• breakfast
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• fast food
• liquor
• raw duck eggs
• refined salt

Ingredients

Steps

1. 1 Use clean water to wash away the dirt on the skin of the duck eggs.

   

2. 2 Dry the skin of the cleaned duck eggs.

   

3. 3 Pour high-strength white wine into a small bowl, soak a duck egg in the white wine.

   

4. 4 Roll the duck eggs in the refined salt so that the surface is evenly dipped in a layer of refined salt.

   

5. 5 Soak the duck eggs in white wine and then dip them in refined salt. Put the duck eggs dipped in refined salt into a clean sealed bag, seal it, and keep it in a cool place for about 40 days.

   

6. 6 Take out the pickled duck eggs and wash them.

   

7. 7 Put it into a pot of water and cook.