Secret pickling method of spiced salted duck eggs

Method 1: Preparation materials: duck eggs 1000g.

200g sea salt

High-alcohol liquor 100ml

30 grams pepper

Three octagons (crushed)

A small piece of cinnamon (also broken)

Pepper10g (still need to be crushed)

According to the local law of their hometown, it is necessary to use mud paste. I don't think it is convenient to do this in the city. Because I couldn't find clean mud, I decided to change it to plastic wrap.

Wash duck eggs with clear water and drain them with a colander.

Put sea salt, pepper, cinnamon, star anise and pepper into a wok and stir-fry for five minutes with low heat.

Pour the white wine into a plate with a little depth, and let every duck egg bathe in this plate.

Then wrap it in a layer of fried sea salt seasoning. Be sure to wrap it evenly, because it will affect its final saltiness. If you don't like duck eggs too salty, don't wrap the salt too thick.

Finally, put a special layer of "clothes" (plastic wrap) on them and you're done.

This method is usually cured in about ten days, and the oil yield is particularly high.

Method 2: Prepare 20 fresh duck eggs. Sure, eggs and goose eggs will do. Some people like eggs, while others like duck eggs. Goose eggs may be hard to buy. Wash and dry the duck eggs outside for later use. 200g of refined salt, 200ml of liquor, and 0/0g of spiced powder/kloc-(for spiced eggs).

A bowl of highly dispersed liquor is about 60 degrees, and 20 duck eggs need almost 200 ml. Putting white wine is the key to getting more oil from salted eggs. Liquor can accelerate the solidification of protein in eggs, so that the oil in yolk can be squeezed out. The higher the degree, the better. 60-degree liquor can be bulk.

Duck eggs are soaked in white wine and rolled around, so that the white wine can fully contact the surface.

After taking out the duck eggs, carefully roll a layer of refined salt.

Wrap duck eggs with refined salt and white wine with a napkin.

Wet the outside of the napkin with white wine.

Wrap it in plastic wrap.

Put the wrapped duck eggs in the sun for 8 hours, and then put them in a cool place. It takes about 8- 12 days to eat salted duck eggs full of oil.

If you want to eat spiced salted eggs, you can add a little spiced powder (thirteen spices or pepper powder is also acceptable) to the refined salt.

Gently roll a layer of spiced salt.

Duck eggs wrapped in spiced powder and refined salt solution with napkins.

After eggs, duck eggs and goose eggs are wrapped with plastic wrap, they are exposed to the sun for 8 hours and kept in the shade for 10 to 15 days. Sometimes it depends on the size or temperature of the egg.

If there is yellow mud, it is best to roll mud and salt on the surface of duck eggs.

It is suggested to use coarse salt with relatively large particles. You can compare different attempts. Finally, put it in a sealed fresh-keeping box or bottle. The better the sealing performance, the better the pickling effect. You can eat eggs after 8- 12 days.