Preparation and ingredients of spiced duck eggs, preparation and ingredients of spiced eggs

The spiced salted duck eggs are learned in one minute, and you can eat salted eggs before the Dragon Boat Festival.

Every year around the Dragon Boat Festival is the best season to make salted eggs, how to make the spiced salted duck eggs with oil, look at this tutorial is estimated to be learned in one minute, you can eat it before and after the Dragon Boat Festival, of course, eggs, duck eggs, goose eggs can be.

Prepare twenty fresh duck eggs, of course eggs and goose eggs are fine, some people like eggs and some people like duck eggs, goose eggs may not be easy to buy. Clean the outside of the duck eggs and dry them for later use. 200g of refined salt, 200ml of liquor, 10g of five-spice powder (five-spice eggs are used).

A bowl of highly dispersed white wine, about 60 degrees, 20 duck eggs need almost 200 ml. Putting liquor is the key to more oil in salted eggs, liquor can accelerate the protein coagulation in the egg, so that the oil in the yolk is squeezed out, the higher the degree, the better, 60 degrees bulk wine white.

Dip the duck eggs into the liquor and roll it in a circle to allow the liquor to fully touch the surface.

After taking out the duck eggs, carefully roll them with a layer of fine salt.

Wrap the duck eggs with the salted white wine in a napkin.

Wet the outside of the napkin with white wine.

Then wrap it in plastic wrap.

The wrapped duck eggs are exposed to the sun for 8 hours, and they can be placed in a cool place, and they can be eaten in about 8-12 days. (The time mainly depends on the indoor temperature) the indoor temperature is high, and the time will be shorter.

If you want to eat spiced salted eggs, put a little spice powder in the refined salt (thirteen spices or peppercorn powder can also be used).

Gently roll on a layer of allspice powder with refined salt.

Wrap the duck eggs with five-spice powder, salt, and white wine on a napkin.

After wrapping the eggs, duck eggs and goose eggs with plastic wrap, expose them to the sun for 8 hours, and put them in a cool place for 8 to 12 days. Sometimes it depends on the size of the eggs or the temperature.

If there is yellow mud, it is even better, roll the mud and salt together on the surface of the egg. Are all the eggs you didn't notice were particularly big? Because these are double yolk eggs, which are larger than duck eggs.

Some people suggest using coarse salt with relatively large particles, you can compare it with different attempts, and the last step is to put it in a sealed crisper or bottle jar, the better the seal, the better the pickling effect, and the eggs can be eaten after 8-12 days. Before the Dragon Boat Festival, you will definitely be able to eat excellent salted eggs.

Duck eggs are generally suitable for all ages. It is suitable for people with cough of lung fever, sore throat and diarrhea. Duck eggs are nutritious and comparable to eggs, which contain protein, phospholipids, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, potassium, iron, phosphorus and other nutrients.

It tastes more oily than eggs, and duck eggs are usually laid in dirty places, so they may cause harmful bacteria. However, if it is cooked for 15 minutes or used for baking, it can be eaten. When boiled, the egg whites turn blue, and the yolks are orange-red.

Only very fresh should be eaten and is not suitable for meringues. So let's introduce you to the pickling method of spiced duck eggs.

Ingredients: duck eggs, high liquor, five-spice brine, cinnamon, bay leaves, peppercorns, salt, ginger.

Steps: 1. Select 30 fresh, non-cracked duck eggs, wash them, and dry them.

2Take a large bowl, pour in a high degree of liquor (I prefer two pots), soak the washed and dried duck eggs in the liquor one by one, soak them for 15 minutes, flip the duck eggs halfway, and ensure that the duck eggs are soaked in white wine all around.

3. Prepare the ingredients for boiling five-spice brine: 1000g of sea salt (you can prepare more), 1 piece of cinnamon, 2 bay leaves, half a small handful of Sichuan pepper, half a small handful of large ingredients, 5 slices of ginger.

4 Pour water into a large pot, put in 3 ingredients other than sea salt, bring to a boil over high heat, turn to low heat, pour in sea salt, stir while pouring, until you find undissolved sea salt, then stop adding sea salt, simmer for 20 minutes, then turn off the heat.

5After the five-spice salted water is cooled, pour it into a jar that has been washed and dried in advance and is oil-free, along with the spices.

6. Gently put the duck eggs soaked in white wine into the salt water.

7. Pour the two-pot head liquor that has been soaked in duck eggs into the jar.

8Take a small bowl without oil, press it on the duck eggs, and add some salt water to the bowl to increase the weight.

9 Seal the mouth of the altar with plastic wrap, add a lid, put it in a warm place, marinate it in about a month, take it out, wash it, or eat it steamed or boiled, it is very delicious.

In the process of marinating spiced duck eggs, putting white wine is the key to increasing flavor and oil, so you must put it, and you can put more appropriately. Throw the eggs into the salt water, if the eggs sink, it means that the salt is low. Just in the right state, the egg floats up in the water with a top the size of a 1 yuan.

Therefore, we must pay attention to the production process, and the pickled spiced duck eggs will be particularly delicious.

Menu features. Fresh duck eggs, salt, high liquor, water, star anise, Sichuan pepper, bay leaves, ginger.

Method. 1. Clean the fresh duck eggs and dry them in a ventilated place;

2. Measure the amount of water in the jar in advance, add star anise, Sichuan pepper, bay leaves, and ginger to the water, boil and simmer over low heat for 5 minutes, then add salt, stirring constantly, until the brine is saturated;

3. When drying the brine, soak the dried duck eggs with high liquor and put them into the jar;

4. Add the cooled brine to the jar, and the brine should be submerged in the duck eggs;

5. Seal the mouth of the altar with plastic wrap and store it in a cool and ventilated place. About 40 days is enough.

Nutritive value. 1. Duck eggs and jars should be cleaned and dried;

2. Saturated brine means that the added salt is no longer melted;

4. If you want more oil in egg yolk, you can add more liquor in moderation.

Error correcting. Guess you follow.

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Material Collection Diagram:

Homemade spiced salted duck eggs Step 1

Wash the raw duck eggs you bought and dry them with kitchen paper.

Step 2: Wash and dry the duck eggs, dip them in high white wine and wash them again.

Step 3: Measure the amount of water needed for the container of pickled duck eggs in advance, add star anise, Sichuan pepper, bay leaves, and ginger to the water, and simmer for 5 minutes after boiling.

Step 4 Then add the salt, stirring constantly, until the brine is saturated.

Step 5: Add a little more high liquor.

Step 6 After the marinade is prepared, let it cool and remove it, cinnamon, ginger, and set aside.

Step 7: Clean the sealed container of marinated duck eggs, control the moisture, pour in the marinade and carefully put the duck eggs that have invaded the wine, and inject the marinade into the bottle a little under the mouth, not too full.

Step 8: Put it in the kitchen cupboard or in the shade for about 30---40 days.

Picture of the finished product of homemade spiced salted duck eggs.

Cooking skills. The amount of salt is generally saturated, and saturation means that the salt added to the boiled water will not dissolve until it is slightly more normal.

There are many ways to marinate salted duck eggs, such as those that are marinated with yellow mud and straw ash, those that are marinated in salted water, and those that are directly dipped in salt and wrapped in plastic wrap. I like to use the old pickling method handed down from my family, marinating it in spiced salted water, so that the pickled duck eggs have a special aroma, and even the duck protein is delicious. Now, let's take a look at how to do it:

Spiced salted duck eggs】 Features: The egg yolk is oily, the egg white is fresh and tender, and the five flavors are strong.

Ingredients: Duck eggs.

Seasoning] salt, star anise, Sichuan pepper, cinnamon, bay leaves, high liquor.

Production steps] 1. Wash and dry the duck eggs with clean water.

2. Prepare 2 star anise, 20 peppercorns, 1 cinnamon and 2 bay leaves into the seasoning box; Prepare 1 more bag of salt.

3. Add water to the pot, add seasonings, bring to a boil over high heat, turn to low heat and cook for about 10 minutes.

4. Add salt to the boiling water until white crystals appear on the side of the pot and become saturated saltwater, and then let it cool naturally.

5. Pour a bowl of high liquor, dip the duck eggs in the liquor, let the duck eggs be dipped in the liquor, and then put them in the jar.

6. Put all the duck eggs into the jar, pour in the cool salted water, and then pour the liquor into the jar as well. Seal the mouth of the altar and marinate it in a cool place for about 30 days.

7. Put the marinated salted duck eggs into the steamer and steam for 5-8 minutes.

Tips: 1. When boiling salty and salted water, put the seasoning in the seasoning box or wrap it in gauze to prevent the boiling slag from being difficult to clean.

2. The salty brine should be boiled until saturated, that is, the salt can no longer melt into the water.

3. The salted salt water should be cooled naturally before it can be used to marinate duck eggs; When marinating, take out the seasoning packet and use it.

4. Before the duck eggs are pickled, a high degree of liquor can play a role in sterilization and prevent the duck eggs from deteriorating during the pickling process.

5. Liquor can make duck eggs better oily and sandy during the pickling process, so be sure to put in liquor.

Lixia tea spiced duck egg method.

Because Lixia eats duck eggs, and then feels that the duck eggs will smell fishy.

So I made this tea spiced duck egg, and the result was very delicious.

Ingredients: 50 duck eggs.

Star anise: 5-6 pcs.

Salt is about one-third of the salt in a packet.

5-6 bay leaves.

Dark soy sauce with a few spoons.

Cinnamon 2 pieces.

Light soy sauce 1 bottle.

4 tablespoons fresh soy sauce.

Dried red peppers