How to pickle duck eggs to taste good?

Ingredients: 2500g duck eggs, 800g salt, ginger 1 slice, 5 fragrant leaves, pepper 1 bar, 3 star anise, cinnamon 1 slice, half a bottle of white vinegar and 200g high-alcohol liquor.

Steps: cooking skills: Erming private cuisine:

Hello, everyone, I'm Erming! How to pickle duck eggs to taste good? When it comes to salted duck eggs, I can't help but drool, especially at the thought of yolk ... (Suck ~)! In particular, it is a pleasure to roll braised pork in sesame seed cake and add a salted duck egg! Salted duck eggs are easy to preserve and very suitable for pickling at home ~ so how to pickle delicious duck eggs?

This time, Erming recommended the pickling method of duck eggs in detail!

Salted duck eggs 1: Ingredients 2: Tip: Thanks for reading. Have you learned after reading my sharing? Do it hard ~

Erming Private Kitchen reminds you that there are thousands of things in life, and food is the sky.

If you learn skills, your family will be very happy.

Erming private kitchen brings you delicious private kitchen every day! Hello, this is Kobayashi from Kobayashi Kitchen. I'm glad to answer this question.

I live in the countryside and pickle some salted duck eggs every year. I especially like duck egg yolk, which is very fragrant. What do you think is the best staple food for salted duck eggs? I would say white rice porridge. This is my favorite way to eat since I was a child. Let me introduce the method of pickling duck eggs in my hometown.

1. Wash duck eggs and roll them with high-alcohol liquor. My hometown produces wine, so we all use high-alcohol liquor with original pulp, and the degree is above 50 degrees. If there is no protoplasm liquor, we can also use Erguotou.

2. Prepare fennel such as coarse salt, cinnamon and star anise, and add water to cook. Cook until the fragrance comes out, then turn off the fire, soak it again, and let it cool for later use.

3. Put the duck eggs rolled in the wine into the jar, pour the salt water into it, and don't pass the duck eggs. Then cover it and put it in a cool place. Usually you can eat it after more than a month.

Salted duck eggs are delicious, but the cholesterol is high. People with hypertension and cardiovascular and cerebrovascular diseases should eat less. Health is what we want most.

A bowl of rice porridge, a salted duck egg and simple ingredients are the most unforgettable delicacies. Duck eggs are broken. Stir salted egg whites and yolk with chopsticks again and again, and the butter will come up slowly. A bite of porridge and a bite of salted duck eggs will haunt your lips and teeth.

Salted duck eggs are the first choice to supplement calcium and iron, and golden oil eggs are the best. However, it is difficult to buy delicious salted duck eggs in the market, and most salted duck eggs are still oil-free. Today, I will teach you how to marinate salted duck eggs in crazy oil sand and do it quickly. Rich and greasy salted duck eggs are waiting for you to eat.

Pickling tip

1. Duck eggs must be cleaned and dried after they are bought.

2. Make sure that the surface of duck eggs is full of salt, so that the pickling is full and comprehensive.

3. Choose high-alcohol liquor, preferably above 50%, which is convenient for salting and can remove the fishy smell of duck eggs.

4. After curing, remember not to put the duck eggs in the refrigerator, just put them in the greenhouse, otherwise the oil yellow will be absorbed by the egg yolk and will not show the feeling of oil.

-Homemade fried salted duck eggs-

Fish and idiot

Duck egg ............ 14.

Salt .............. 150g.

Wine ... moderate.

Tin foil ... right amount

1. Wash and dry raw duck eggs.

For liquor above 2.50 degrees, I have 56 degrees Erguotou. Pour the salt into a big bowl.

3. Pour the white wine into a basin or a big bowl and soak the washed duck eggs for 3 minutes.

Duck eggs are soaked in wine and don't need to be wiped clean. Add a layer of salt to the wine. The wetter and thicker the salt, the thicker the salt.

5. Cut the tin foil into cubes that can completely wrap the duck eggs in advance. Salted duck eggs are tightly wrapped in tin foil.

6. All bags are wrapped and put into containers, and plastic bags without containers are also acceptable. Wrapped in two plastic bags, the seal will be tighter.

After 7.38 days of driving, the oil has burst. My duck eggs are not big, the big ones take a little longer, and the small ones take a few days.

8. Wash away the salt and steam in the pot 15 minutes. Steaming is better than boiling, and sometimes there will be small cracks after pickling, which will affect the oil production if boiled.

9. It is easy to peel with cold water after steaming.

10. Rich salted duck eggs are better than actions.

Salted duck eggs, a kind of salted product, are still abundant here, because in our small rural areas in northern Jiangsu, basically every household will raise some chickens, ducks and geese, which will lay a lot of eggs irregularly, but these chickens, ducks and geese will lay a lot of eggs.

We can't sell these things, because we basically have them in every household here, and even if we sell them, we can't sell them at a good price. So the eggs laid by these chickens, ducks and geese have only one purpose here, that is, to eat in another way, except duck eggs.

Because duck eggs in our place are mostly salted directly, few people cook them directly with raw duck eggs. Today I 100% share our traditional salted duck eggs with you. Please advise me if there are any mistakes.

Salted duck eggs: pickling method in rural areas of northern Jiangsu: preparing materials

Salted duck eggs 100, bulk liquor 5 kg, salt 8 kg, star anise 120 g, pepper 50 g, cinnamon 75 g and fragrant leaves 20 g.

: preparation work

Fill a big basin with clear water, put all the duck eggs in, soak for about an hour, and brush all the dirty things on the surface of the duck eggs with a toothbrush.

Prepare a clean small basin, pour in the bought bulk liquor, and soak the washed duck eggs in batches for several minutes.

: start work

Fill the pot with water, add pepper, star anise, cinnamon and fragrant leaves, boil the water in the pot, add the prepared salt, turn off the fire and let it cool.

Prepare a clean container, pour the boiled water into the container after cooling, add the cleaned duck eggs, cover them, and keep them in the shade for about two months. When the time is up, you can cook and eat.

Salted duck eggs: You asked me to answer ① Why did you put duck eggs in water for an hour?

Answer: Duck eggs need to be soaked for a period of time because these farmed ducks have no fixed laying place every time they lay eggs, and in most cases, these laying places are dirty.

So if these duck eggs are not found in time, those dirty things will solidify on them. It is unrealistic to wash them easily at this time, so we should soak these duck eggs for a while first.

(2) Why put duck eggs in white wine?

Answer: The reason why duck eggs should be soaked in white wine is to disinfect the surface of duck eggs to avoid bacteria in them when they are salted.

(3) Feeling a little salty?

Answer: The specific amount of salt is determined by personal taste. Some people like salty food, while others like salty food. It depends on themselves.

④: Why should it be kept for about two months?

Answer: It takes so long because duck eggs can taste better. If it is preserved for ten days and a half months, it will definitely be tasteless. After all, the eggshell has not passed the test.

Salted duck eggs are a good side dish of porridge. They are salty and fragrant, and their taste is soft and mellow. Let's talk about some practices of salted duck eggs. Personal experience is for reference only. Let's briefly talk about my method of pickling salted duck eggs, and then talk about some small details that need attention.

1. Wash and dry the green duck eggs.

2. The dried duck eggs are rolled in a small bowl of white wine and then put into the jar.

3. Boil a pot of boiling water, add salt and seasoning, let it cool and pour it into the duck egg jar.

4. Add a little white wine before sealing. The whole curing process takes about a month, and it is turned once in the middle, and the curing is uniform.

Pickling salted duck eggs is actually very simple, but the amount of salt does not have to be determined according to the pickling method and personal taste. Basically, I am about egg 10 kg and salt 1 kg. The following things to pay attention to are not "skills", but some experiences.

1, it is best to choose green duck eggs. According to the market where eggs were sold before, green duck eggs were laid by ducklings in the first year, which is more suitable for salted duck eggs.

2. Duck eggs must be carefully washed to ensure that there are no cracks and mottled spots.

3. The purpose of rolling duck eggs with high-alcohol liquor is to accelerate the solidification of protein, make it easier to get oil and kill miscellaneous bacteria.

4. The jar of salted duck eggs must be cleaned to ensure that there is no oil and no water.

5. Add some spices to the brine of salted duck eggs, and the taste is richer.

6. After the water is boiled, add salt to prepare saturated brine, that is, there will be salt crystallization and precipitation that can no longer be dissolved in water.

7. Finally, add brine to the jar where the duck eggs are kept, and be sure not to eat all the duck eggs.

That's basically all. If you have anything to add, you can tell us in the comments. Thanks for reading, remember to give me some attention and praise! I'm not good at other things, but the salted eggs I make are particularly delicious. They won't go bad for a year and a half, and they won't be too salty.

Twenty years ago, when I was in my hometown in the countryside, I had a lot of chickens and ducks at home because of my good chicken raising skills. Many eggs are laid in the first half of every year, and we can't finish them at home. But the price of eggs in spring was not good, so I tried to stop selling them, but so many eggs were either sold or salted.

When you start salting with salt water, the eggs will float and soon go bad. I thought about it and thought of using yellow mud and plant ash to pickle it. Seeing that my mother's salted eggs were not very delicious, I improved them on the basis of my mother, and then the salted eggs were particularly delicious.

First, put a proper amount of salt into the yellow mud, and mix the mud and salt evenly with water. Then wrap the eggs one by one, roll them in the plant ash and put them in the jar one by one. When the jar is almost full, fill the jar with yellow mud, smooth it by hand, then cover it with a covered plastic bag and tie it tightly.

No matter how long it takes, the mud will not dry. As long as the mud is not dry, the eggs will not be bad or empty, and they will be fresh after half a year. When you eat eggs in the future, you must be careful not to break them, and all the broken eggs should be cleaned up, otherwise the remaining eggs will be bad. After taking it, seal the mud and put it in, so that the salted eggs can be eaten slowly and will not go bad.

In the past, the salted eggs preserved in my family in spring could be eaten until the New Year, and the eggs were not very salty. According to this method, salted eggs must be delicious, and the yolk has oil. But be sure to wash the eggs before pickling them, or even the best salted eggs will stink.

Juanzi will introduce two kinds of salted eggs to you to make salted duck eggs more oily. Try it quickly.

One kind; Batter pickling method

Take a proper amount of flour, mix it into paste with hot water, add a little spiced powder and white wine and mix well.

Then bind the washed and dried duck eggs one by one with batter, roll them with a layer of salt, put them in a jar and seal the jar mouth.

Mix the salt with the batter, let the salt penetrate into the egg, and take it out and cook it after 25 days.

Two kinds; Duck eggs, white wine, salt

1; Wash the duck eggs first and dry them.

2; Take two bowls and pour in salt and white wine respectively.

3; Put the duck eggs in white wine and stick the wine, then put the duck eggs with wine in salt and roll a layer of salt.

4; Wrap it with plastic wrap and make it in turn.

5; Put it in a jar and cover it. Oil usually takes a month to marinate before eating.

My practice is to wash the duck eggs first, then rinse them with white wine, dip them in salt, put them in a plastic bag and seal them, and you can eat them in a week.

First of all, thank you for inviting me.

How to pickle duck eggs?

The fastest, best and most convenient way to preserve duck eggs is to add salt to liquor. Let me share the practice below.

Duck egg pickling

food

duck's egg

condiments

Wine, salt

working methods

1. Wash the duck eggs first.

Zhao, plastic bags, ceramic jars or glass jars are also acceptable.

3. Soak the washed duck eggs in white wine (the eggs marinated in white wine with a temperature above 53 degrees are the best, which is better and faster), then dip the duck eggs soaked in white wine with salt and cover them, otherwise they will be tasteless. After dipping, put it in a container and seal it. Put it in a cool and ventilated place and you can eat it in a week. You must cook it before eating.