Method
1. Clean the clay altar or glassware and air-dry it.
2. Place fresh duck eggs in water, gently scrub them clean, and place them in a ventilated place to fully dry.
3. Arrange the duck eggs neatly in a glass bottle and pour in high-strength liquor.
4. In a pot of water, add dried peppercorns and bring to a boil over high heat.
5. Pour the salt into the boiling water, stir with chopsticks until it melts and reaches saturation, and turn off the heat.
6. Skip off the peppercorns. After the salt water has completely cooled, pour it into a bottle to cover the egg noodles.
7. Seal the bottle mouth, place it in a ventilated place, and wait for about 20 days before opening the bottle.
8. Put the eggs into the pot, add enough water, and cook for 8 minutes. Serve.
Tips
1. Adding white wine is the key to increasing the aroma, and it must be high and cannot be omitted.
2. Although salted duck eggs have many benefits, pregnant women and people with insufficient spleen yang should not eat them. Special reminder, this delicious salted duck egg is the main culprit causing edema in pregnant women.
3. After cleaning the duck eggs, be sure to dry the surface moisture. Otherwise, the duck eggs will easily deteriorate during the pickling process if they are stained with raw water.
4. What is a saturated state? It means to put salt into the water until the salt can no longer be dissolved in the water. Generally, the amount of salt used is about 20% of that of clear water.
5. Compared with eggs, duck eggs have a stronger fishy smell. After being pickled with salt water, the fishy smell can be achieved. In terms of taste, the pickled duck eggs are also more fragrant and delicious.
6. The amount of water and salt is determined according to the number of duck eggs. The amount of this recipe is for reference only.
7. The marinating time is for reference only and depends on the temperature in the four seasons. It's almost marinated. You can boil a duck egg to try it. If the saltiness is right, take out all the duck eggs, dry the surface, and store them in the refrigerator; if the saltiness is not enough, continue soaking them for a few days. Everyone likes different saltiness, so the marinating time needs to be adjusted accordingly.