Exclusive Pickled Goose Eggs
Each free-range goose egg takes a fifteen-second dip in strong white liquor, a generous roll in salt, and a sealed bag, emerging two weeks later richly cured.
Instructions
- 1
Bought 20 free-range goose eggs, soak them for a while to wash off the dirt on the outside.
- 2
Rinse with running water, scrub clean one by one with a scouring pad, and let the water dry.
- 3
Prepare the salt and white liquor.
- 4
Take a goose egg and soak it in white liquor for 15 seconds.
- 5
Wrap a layer of salt.
- 6
Place it in a freshness-preserving bag.
- 7
Seal the bag, and after marinating for two weeks, it can be eaten.
- 8
On the 20th day of pickling, I took out three, washed them, put them into cold water, boiled for 8 minutes, then turned off the heat and let them sit for five or six minutes. This way, the boiled goose eggs have tender, not hard, and delicious whites.
- 9
Cut it open. The egg white is already salty and tender, the yolk has started to crystallize; although it hasn't oozed oil, it's just right to eat with porridge.
- 10
Finished product.
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Ingredients
Main Ingredients
- Fresh goose eggs20
- Baijiuto taste
Seasonings
- Saltto taste