How to pickle salted duck eggs

Salted duck eggs are a classic traditional Chinese food. They are made by pickling fresh duck eggs as the main raw material. Salted duck eggs are rich in protein, fat, calcium, iron, vitamins, several essential amino acids for the human body and many trace elements. Salted duck eggs are easy to absorb, but they are not suitable for pregnant women, people with spleen yang, etc.

Method 1:

Ingredients

10 duck eggs

seasoning

2 star anise 1/2 tablespoon pepper 2 cinnamon sticks 200 ml white wine 1 teaspoon fennel 2 cloves 15 grams glucose

1. Pour cinnamon, star anise, cumin, peppercorns and cloves into a pot, add 1 liter of water, bring to a boil, then simmer for 10 minutes, then let cool thoroughly.

2. Wash the duck eggs gently and wipe them dry. Pour the white wine into a bowl and immerse the dried duck eggs one by one in the white wine to roll them all over. Then take them out and roll them in salt to make the duck eggs all over.

3. Gently place the salted duck eggs one by one into a clean, water-free and oil-free sealed container (I use the largest glass sealed jar from IKEA), then evenly pour in the glucose powder and the remaining salt, followed by the thoroughly cooled spice water to cover the duck eggs.

4. Finally, pour all the liquor that has been boiled over duck eggs into the jar, seal it and place it in a cool and ventilated place for 45 days before consumption.

Cooking Tips

1. The trick to adding glucose powder is that it can make the egg yolk more red. I learned this method from my aunt in Lijiang. I don’t think I have seen it anywhere else, but I do think such salted duck eggs are delicious. Adding white wine can make the egg yolk easier to produce oil.

2. Any sealable container can be used as the jar, but it must be free of water and oil; the duck eggs must be cleaned and dried first, otherwise the duck eggs will easily become stinky eggs.

3. Put the duck eggs into the container first and then pour in the spice water, otherwise the duck eggs will float up and be difficult to handle.

4. In addition to duck eggs, a jar of chicken eggs was actually pickled later, but the ingredients contained in chicken eggs are slightly different from those of duck eggs. Duck eggs used to make salted duck eggs have larger yolks, are more likely to produce oil, and taste more fragrant.

5. I was a little impatient. The duck eggs in this photo were taken after being pickled for 20 days. Although oil has come out, you can see that there is still a little hard core in the middle. I will wait and see after 45 days.

Method 2:

1. Clean the clay jar or glass container and let it air dry.

2. Place fresh duck eggs in water, gently scrub them clean, and place them in a ventilated place to dry thoroughly.

3. Place the duck eggs neatly in a glass bottle and pour in high-proof liquor.

4. Add dried peppercorns to a pot of water and bring to a boil over high heat.

5. Pour the salt into boiling water, stir with chopsticks until it dissolves and reaches saturation, then turn off the heat.

6. Skim off the peppercorns and wait for the salt water to cool completely before pouring it into the bottle, enough to cover the egg surface.

7. Seal the bottle and place it in a ventilated place. Open the bottle after about 20 days.

8. Put the eggs into the pot, add enough water, and cook for 8 minutes.

Tips

1. Adding white wine is the key to enhancing the aroma, and it must be high in volume and cannot be omitted.

2. Although salted duck eggs have many benefits, they should not be eaten by pregnant women or people with insufficient spleen yang. Special reminder: this delicious salted duck egg is the culprit causing edema in pregnant women.

3. After washing the duck eggs, be sure to dry the moisture on the surface. Otherwise, the duck eggs will easily deteriorate during the pickling process if they come into contact with raw water.

4. What is saturation? It means adding salt into the water until the salt can no longer dissolve in the water. Generally, the amount of salt used is about 20% of the clean water.

5. Compared with chicken eggs, duck eggs have a stronger fishy smell. Pickling them in salt water can remove the fishy smell. In terms of taste, pickled duck eggs are more fragrant and delicious.

6. The amount of water and salt used depends on the number of duck eggs. The amounts in this recipe are for reference only.

7. The pickling time is for reference only and depends on the temperature of the four seasons. When the marinating is almost done, you can take a duck egg and boil it to taste. If the saltiness is appropriate, take out all the duck eggs, wipe the surface dry, and store them in the refrigerator; if the saltiness is not enough, continue soaking for a few days. Everyone likes different levels of saltiness, so the marinating time needs to be adjusted at your discretion.