Homemade salted duck eggs
Overview
Before the National Day, I found that the price of salted duck eggs at the place where I usually bought them had increased. This was also the case in the past, and the price increased before the Dragon Boat Festival and Mid-Autumn Festival. I might as well try to make it myself. Although the price should be back to normal if I make it myself, I still want to give it a try and see how effective it is. After more than a month of long waiting, I tried cooking a few and verified that this method is feasible. However, it also has shortcomings. It should be that the salt is uneven, some eggs are broken, and some are of good quality and some are of poor quality. Overall, it is worth trying. What's more important is that the egg whites marinated for 34 days are a little salty, but they are not inedible like the ones you buy. They are edible. This is very valuable because you won't waste the egg whites every time. Next time I plan to try the brine method, as that ensures even soaking. I didn’t take pictures specially, I just took a picture when I saw a child eating a very beautiful one. It is true that it is oily and sandy, but it is also true that not everyone is so beautiful, and one of them is broken...
Tags
Ingredients
Steps
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Wash the duck eggs and dry them.
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Prepare a bowl of salt and a bowl of strong white wine.
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The dried duck eggs are first soaked in wine, then rolled in salt and covered with table salt.
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The duck eggs soaked in salt are wrapped in plastic wrap that has been torn off in advance. Sometimes I feel that the salt is too sticky, so I grab some salt and add it to wrap it together.
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All the duck eggs are covered with salt and wrapped in plastic wrap.
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Pack the duck eggs in a plastic bag, add several layers, and store them in a cool place for about a month. I cooked it after it had been stored for 34 days. The egg whites were not too salty and the yolks were oily, but had a white center.
