The eggs laid by the old mother duck at home can't be eaten, and duck eggs are not as delicious as eggs, so I thought about making salted duck eggs.
After soaking all duck eggs in water for 10 minutes to soften the surface dirt, use a brush to clean the surface dirt. The duck eggs at home are so dirty, I wiped them with a steel wool.
The cleaned duck eggs are placed in the sun for 2 hours, until the moisture on the surface of the duck eggs evaporates, and the eggshells are a little hot. Be careful not to crack the eggshell.
Soak the duck eggs in a bowl for 2-3 minutes in white wine, then take out the duck eggs and roll them on the salt to coat the surface of the duck egg shells with salt, and finally wrap them in plastic wrap.
This is the packaged finished product.
Finally, put the duck eggs in an airtight jar. If there is no airtight jar, you can use a plastic bag instead. Just seal the mouth of the plastic bag. Just put it in a cool place.
This is what it looks like after 10 days of marinating. The egg whites are very tender, the saltiness is just right, and the egg yolks are a bit rusty and salty, but not tasty enough.
This is the result of marinating for 30 days. The egg yolk is already oily and it tastes delicious.
1. The surface of duck eggs should be thoroughly scrubbed, but the force should not be too strong. 2. Make sure that the raw duck eggs placed in the pickling container are not damaged.