The salted egg that was made this time is already the 20th day, the oil is out, and the saltiness is just right. I have tried the method of soaking in salt water before, but I always feel that it is not as good as this method.
Wash the fresh duck eggs with a brush and let them dry.
Soak the duck eggs in the white wine for a few minutes and use more than 50 degrees of white wine.
Add a layer of fine salt pepper powder to a bowl filled with salt and pepper powder.
The duck eggs wrapped in salt and pepper powder are wrapped in a plastic wrap and placed in a sieve.
Putting the eggs under the sun for a day can accelerate the coagulation of the protein, squeeze out the oil, and have a higher oil yield.
Then the bag was sealed and I put three bags in the shade of the house. It can be eaten in about a month.
1. The higher the degree of liquor, the better. 2, in order to produce oil, it is necessary to use white wine and salt, and seal the sun after one day. 3, salted duck eggs should not eat more. Because it is too high in salt, it is easy to cause blood pressure to rise; and the cholesterol content of egg yolk is too high, so don't eat too much.