How can pickled duck eggs produce oil?

Many people like to eat salted duck eggs, especially the yolk inside is oily and tastes very delicious. Sometimes when we buy salted duck eggs and open them, we find that there is very little oil in them, and the yolk is relatively dry and hard, and the taste is very bad. In fact, you can pickle the salted duck eggs at home. The pickling method is relatively simple. The most important step is to soak the salted duck eggs in high-proof liquor for a while, and then pickle them to ensure that the yolk is oily.

Here are the steps :

Step 1 : Soak in white wine and water for 5 minutes

Although the salted duck eggs purchased on the market look cleaner, there are still bacteria in the invisible egg pores. Soak the salted duck eggs in clean water with white wine for 5 minutes.

Step 2 : Clean the eggs

Soaking and then washing can not only remove stains on the surface of the duck eggs, but also easily remove bacteria hidden in the egg pores.

Step 3 : Keep the surface of the duck eggs dry

After cleaning the duck eggs, in addition to using paper towels to wipe off the moisture on the surface of the duck eggs, you can also use a secret weapon, a hair dryer, to dry the duck eggs. Keeping the surface of the duck eggs dry can effectively prevent the duck eggs from deteriorating during the pickling process.

Step 4 : Soak in white wine

Soak the washed and dried salted duck eggs in high-concentration white wine without water for 26 to 30 minutes. This not only disinfects the duck eggs again, but also accelerates the coagulation of the protein and allows the egg yolk to flow quickly.

Step 5 : Salt the duck eggs

While the duck eggs are soaking in alcohol, prepare a plate of salt. After the duck eggs are soaked, take them out and roll them in the salt plate without wiping them dry so that the duck eggs are evenly coated with salt.

Step 6 : Salt the duck eggs again

What should you do if the duck eggs cannot be dipped in salt after a certain amount of salt? Wrap the duck eggs with a paper towel, dip them in white wine, and roll them in the salt plate again to salt the duck eggs a second time. This way, the duck eggs can absorb the flavor quickly and evenly.

Step 7 : Cover the duck eggs with plastic wrap and expose them to the sun for 1 day

Wrap the duck eggs coated with salt in a layer of plastic wrap and expose them to the sun for a day. The warmth of the sun can also solidify the protein in the duck eggs and turn the fat in the egg yolk into butter and flow out. This way, you can ensure that the salted duck eggs can be quickly pickled in 7 days.

Step 8 : Marinate for 7 days

Put the salted duck eggs that have been exposed to the sun into a sealed plastic bag and place the plastic bag in a cool and ventilated place for 7 days. The salted duck eggs are then pickled.

Key tips: Use a hair dryer to dry the salted duck eggs, use high-concentration pure white wine to soak the salted duck eggs, wrap the salted duck eggs with paper towels for more even distribution, and wrap the salted duck eggs in plastic wrap and expose them to the sun to help the yolk to release oil.