Salted duck eggs

Overview

Duck eggs are sweet and cool in nature, and have the effect of nourishing yin and clearing the lungs. They enter the lung and spleen meridians, tonify deficiency and fatigue, produce body fluids and benefit the stomach. Although duck eggs are good, they don't taste better than eggs when eaten normally, but they taste first-class when pickled. On a hot summer day, a bowl of clear porridge and a salted duck egg are a pleasure.

Tags

• quick dishes
• edible salt
• high-strength liquor
• raw duck eggs
• white vinegar

Ingredients

Steps

1. 1 Wash the duck eggs and wipe dry

   

2. 2 Prepare one part each of vinegar and high-strength white wine. The higher the alcohol content, the better. The higher the alcohol content, the faster it will produce oil

   

3. 3 Another serving of salt on the side

   

4. 4 Roll the duck eggs in vinegar first. The vinegar can calcify the egg skin and help the salt penetrate into the duck eggs

   

5. 5 Roll it in white wine again

   

6. 6 Roll it in salt

   

7. 7 Wrap it firmly with plastic wrap. It’s best to have someone to cooperate with you in this step. I leave this glorious task to my husband

   

8. 8 Put everything in a water-free and oil-free basin

   

9. 9 Finally, seal the pot with plastic wrap and you’re done

   

10. 10 The weather will be good in about ten days. You can cook a few less to taste the saltiness. Once you find that the saltiness is enough, cook it all immediately and put it in the refrigerator. If you continue to marinate it, it may be too salty to eat