Pickled salted duck eggs

Overview

It is very enjoyable to eat a bowl of refreshing multigrain porridge in the summer. It is perfect with some pickles, some homemade pancakes, and an oily salted duck egg. Every year in March and April, I will buy some duck eggs, first coat them in white wine and then a layer of salt, wrap them in a zip-keeping bag, and after a few months, they will be ready to eat by the end of June.

Tags

• home cooking
• lunch
• dinner
• liquor
• duck eggs
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Wash the duck eggs and drain the water.

   

3. 3 Prepare two bowls, one for white wine and one for salt.

   

4. 4 Roll the duck eggs in white wine first, so that the entire surface of the eggs is covered with white wine.

   

5. 5 Roll it in the salt again to coat the entire surface with salt particles.

   

6. 6 Then wrap it in a fresh-keeping bag or plastic wrap, seal it in a bottle, and store it in a dry and cool place. (Some people also like to dry the wrapped duck eggs in the sun to produce oil)

   

7. 7 It will be ready to eat after about two months.