How to boil salted duck eggs without cracking

Salted duck eggs are a delicacy that many people like to eat, but many people cannot make authentic salted duck eggs, and they don’t know how to cook salted duck eggs. Many people will cause the salted duck eggs they make to crack when cooking. In fact, salted duck eggs do not necessarily need to be boiled. They can be eaten as long as they are steamed, and the taste will be much better.

Put the duck eggs in a jar with water just above the eggs, add about half the weight of salt, seal the lid, marinate for 7 to 10 days, and then you can eat it. It's called salted duck eggs.

Salted duck eggs, also known as pickled duck eggs, are a favorite food of urban and rural people, but there are many requirements for their pickling method. If they are pickled properly, the flavor will be better.

1. Yellow sand pickled eggs method. Prepare 500 grams of yellow sand, 100 grams of fine salt, 50 grams of essential oil, and appropriate amount of water. When pickling, first pour yellow sand into a basin, add fine salt, essential oil and water, stir into a paste, then put the washed and dried fresh duck eggs into the mud one by one. After the duck eggs are evenly covered with mud and sand, take them out and put them in a food bag or other container. After 3 weeks, you can take them out, wash off the mud and sand and cook them. If there is no yellow sand, other mud and sand can be used instead. If the sand is not sticky enough, a small amount of clay can be added.

2. Pickling method with saturated salt water. The amount of water and salt used depends on the number of duck eggs. When pickling, first dissolve the salt in boiling water to reach saturation (concentration is about 20%). After the brine has cooled, pour it into the jar and put the washed and dried duck eggs into the brine one by one. Seal the jar and place it in a ventilated place. After about 25 days, you can open the jar and take out the eggs to cook. The salted duck eggs pickled in this way have oily yolks and are particularly fragrant.

3. Batter marinating method. Take an appropriate amount of flour, mix it into a paste with hot water, add a little five-spice powder and white wine and mix well. Then coat the washed and dried duck eggs with batter one by one, roll them in a layer of salt, put them in the jar and seal the jar. Mix the salt with the batter and allow the salt to seep into the eggs. After 25 days, you can take them out and cook them.

4. White wine soaking method. Prepare the ingredients according to the formula: 1 kg of 60-proof liquor and 0.5 kg of refined salt for every 5 kg of duck eggs. When pickling, first dip the dried duck eggs in white wine one by one, then roll them in fine salt, put them in a container, seal it and place it in a dry, cool and ventilated place, and they can be taken out and cooked after about 30 days.

5. Pickling spicy salted eggs. Prepare a bowl of hot sauce and fine salt, and several washed fresh duck eggs. When pickling, wash the porcelain jar with clean water, brush it with boiling water and wipe it dry. Dip the duck eggs one by one evenly in the hot sauce, roll them in the fine salt, and then gently put them into the porcelain jar. Sprinkle a little fine salt on the top, cover and seal it tightly with kraft paper, and place it in a cool and ventilated place. After 30-40 days, you can open the jar and cook.

6. Pickling of spicy, salty and wine-flavored eggs. Take thick spicy sauce and white wine, mix evenly in the ratio of 8:2, put the washed and dried duck eggs into them one by one, roll them evenly, then roll them in fine salt, then put them into a porcelain jar, seal it tightly, and marinate for 70-90 days. This pickled duck egg is spicy red in color, has a strong wine aroma, is slightly salty and spicy, and tastes delicious.

7. Pickling of spiced salted duck eggs. Take pepper, cinnamon, fennel, ginger, and salt, boil them with equal amount of water for 20 minutes, pour into a porcelain jar, soak the washed duck eggs in it, seal the jar tightly, and you can cook it after 40 days. This kind of duck egg is rich in flavor and slightly salty and delicious.