Salted duck eggs with fresh duck eggs as the main raw material after pickling and then made eggs, nutrient-rich, rich in fat, protein and the human body needs a variety of amino acids, calcium, phosphorus, iron, a variety of trace elements, vitamins, etc., easy to be absorbed by the human body, moderate salty taste, suitable for all ages, then salted duck eggs are what pickling methods:

1. Wash duck eggs and drain them.

2. Prepare a small bowl of high-grade white wine, less than half a bowl of salt, and a glass jar enough to hold all duck eggs (wash and clean with boiling water and dry in the sun).

3. Soak the drained duck eggs in white wine, roll them in salt, and then put them in a glass jar. Sealed glass jar.

4. Place the jar in a cool place for 15-20 days, take it out, cook it, and eat it.

-Or step 3 is to soak the sun-dried duck eggs with high-quality white wine and code them directly into the jar. Then pour in completely cooled brine, preferably through the egg noodles, and seal the container: brine 1: boil appropriate ginger, star anise and pepper in water according to the share of 4kg of water for every 50 duck eggs. After the flavor is boiled, add 1kg of coarse salt, 50g of a small amount of white sugar and white wine and mix well. Brine II: The documentary "Bite of China 5" (Episode 5) "Secrets of the Kitchen" introduces that ginger, star anise, pepper and geraniac are added to the water. After boiling, cook slowly for 5 minutes over a small fire, then add salt and mix continuously until the brine is full. The brine after cooling is increased into the jar, engulfing the duck eggs, and then increasing the appropriate height of liquor.

The key matters needing attention in the production of salted duck eggs

1, put white wine is salted duck eggs more oil key, don't forget. Because liquor can accelerate the egg protein condensation, make the egg yolk oil extrusion. The higher the degree of liquor, the better. Wine made from pure grain. If you want more egg yolk oil, you can increase white wine appropriately.

2. Another key point is that raw water and oil cannot be seen in the whole process, so the jars and tools used for storage should be fully washed and dried in the sun. Dipping raw water and oil, pickled salted duck eggs are easy to morph.

3. Duck eggs are gently cleaned and dried. Or when washing duck eggs, you can use a brush to scrub and clean the dirt on the duck eggs, and then wash and clean with clean water repeatedly to remove bacteria from the egg holes. Place in a basin or tray under ventilation or sun exposure and blow or dry completely. Be sure to dry the water completely.

4. The entrance of the altar must be sealed tightly. Some people use plastic bags, you need to tie the bag tightly, and then tie a few more bags outside to ensure good sealing.

5. The amount of salt and water for pickled salted duck eggs did not have very strict share requirements. As long as full salt water is used, salt is gradually added from the test until the salt cannot dissolve and stop.

6, according to their own hope to determine the pickling time, in the specified time, the shorter the sugar heart, the thinner, otherwise the harder. In addition, if you want to eat something lighter, it will take 20 days. If you want to eat something salty, it will take about 30-40 days. But from a health point of view, it is still better to be light.

Other considerations such as the selection of fresh duck eggs.

Many other methods

1, yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil and appropriate water. When pickling, pour yellow sand into the basin, add refined salt, essential oil and water, mix into paste, then put the washed and dried fresh duck eggs into slime one by one, take them out after the duck eggs are evenly stuck with slime, put them into a food bag or other container, and take them out after 3 weeks for cooking. If there is no yellow sand, it can be replaced by other silt. If the viscosity of the sand is not good, a small amount of clay can be added.

2, full salt water pickling method. The amount of water and salt is determined by the amount of duck eggs. When pickling, dissolve salt in boiling water to reach a full state (concentration is about 20%). After the salt water is cooled, pour it into the jar, and put the washed and dried duck eggs into the salt water one by one, seal the jar mouth, place it in a ventilated place, and open the jar for eggs to cook after 25 days. This method of pickled salted duck eggs, egg yolk oil, taste special fragrant.

3, batter pickling method. Take the appropriate flour, use hot water to make a paste, join a few five-spice powder and white wine and mix well. Then paste the washed and dried duck eggs one by one, then roll a layer of salt and put them into the jar to seal the jar. Salt and batter melt together, let the salt into the egg, after 25 days can be removed for cooking.

4, liquor immersion method. According to every 5kg of duck eggs and 60 degree liquor 1kg, 0.5kg of refined salt preparation. When marinating, dip the dried duck eggs in white wine one by one, then roll with refined salt, put them in a container, seal them in a dry, cool and ventilated place, and take them out for cooking in about 30 days.

5. Pickling of spicy salted eggs: prepare one bowl of refined salt of spicy sauce and several washed fresh duck eggs. During pickling, wash the porcelain jar with clear water, scald it with boiling water and wipe it dry. Dip the duck eggs evenly in the spicy sauce one by one, roll it again in refined salt, then lightly put it into the porcelain jar, sprinkle a few refined salt on the top layer, cover it and tightly seal it with kraft paper for ventilation, and place in a cool place, after 30-40 days can open the can to cook.

6. Pickling of spicy and salty alcoholic eggs: take thick spicy sauce and white wine, mix them evenly according to the proportion of 8:2, put the washed and dried duck eggs into uniform roll dip one by one, roll them again in refined salt, then put them into a porcelain jar, seal them tightly, and marinate for 70-90 days. This pickled duck egg is spicy red color, wine overflowing, salty slightly spicy, delicious and charming.

7. Pickling of spiced salted duck eggs: take pepper, cinnamon, fennel, ginger and refined salt, boil the same amount of water for 20 minutes, pour into a porcelain jar, soak the washed duck eggs, seal the jar mouth, and cook after 40 days. This duck egg is rich in flavor and slightly salty and delicious.

salted duck egg oil factors

The shelled duck eggs are rich in 14-16% fat, of which more than 99% are found in the yolk. If the egg white is removed, the fat in the egg yolk accounts for about 36%. That is, the yolk of all duck eggs is 1/3 composed of fat. There is a lot of water in the egg (about 71%), and fat is mixed with protein, inorganic salts and other substances. No matter raw or cooked duck eggs, there is no oil in the yolk. If salted later, especially after salted duck eggs are cooked, fat is concentrated and accumulated to form egg yolk oil, with red and yellow vitellin and carotene. The oil from salted duck eggs is a symbol of salted duck eggs.

In addition to fat, egg yolk is also rich in rich protein. It is a superb emulsifier, which can dissipate the fat in egg yolk into small oil droplets, just like cod liver oil emulsifier (when cod liver oil becomes emulsion, the oil is invisible. In fact, cod liver oil is still good inside, but it is dissipated into small oil droplets, and the outside of each small oil droplet is coated with emulsifier and water film). Salt and protein are enemies. Salt can reduce the solubility of protein in water and precipitate the protein, which chemists call "salting out". The protein as emulsifier is salted out. In the future, the emulsion will be destroyed, and those oil droplets that were originally scattered into very small oil droplets will gather with each other and become large oil. Because the content of fat in egg yolk is as high as more than 30%, once cooked, all egg yolks will become oily and even flow out of oil.