Homemade salted eggs
Overview
I have been fond of eating salted duck eggs since I was a child. I remember there was a big bamboo basket at home. There were always pickled duck eggs on a soft cloth. Wash them and cut them open. The golden yolks are dripping with oil and are eaten with rice porridge. Not to mention how delicious they are. Dad’s recipe, share it with everyone:)
Tags
Ingredients
Steps
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Main ingredients: 56-degree Erguotou, eggs or duck eggs, salt, plastic wrap.
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Wash the egg shells with white wine and set aside.
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Use a small thick bowl to pour the white wine and salt separately.
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Put the eggs into the white wine bowl so that the eggshells are covered with white wine.
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Put the eggs dipped in white wine into a salt bowl. The eggshells should be evenly coated with salt and should be thick.
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Wrap the salted eggs with plastic wrap.
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Wrap tightly
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Place the eggs wrapped in plastic wrap on the egg tray,
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Pour the remaining salt from the salt bowl into the egg tray.
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Write a date card to record and remind yourself so that you don’t remember the wrong date.
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Pack the entire egg tray with plastic bag and seal.
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I used three layers of plastic bags to seal them to ensure that the air does not flow and the marinating effect is good.
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After being packed, just put it in the corner. It takes about 35 or 6 days for medium eggs and about 40-43 days for medium duck eggs. This is the effect of eggs marinated for 36 days, not bad!
