Homemade Oil-Soaked Salted Duck Eggs

Wash the raw duck eggs and dry them

You need baijiu above 50 degrees; mine is 56-degree Erguotou. Pour the salt into a big bowl.

Pour the white liquor into a basin or large bowl, and soak the cleaned duck eggs in it for 3 minutes.

Duck eggs soaked in wine don't need to be wiped when taken out; just roll them in a layer of salt with the wine still on them. The wetter they are, the thicker the salt sticks, and the thicker the salt, the faster they become salty.

Cut the aluminum foil into square pieces large enough to completely wrap the duck eggs. Wrap the duck eggs, which have been coated in salt, tightly with the foil.

Pack everything into a container; if you don't have a container, a plastic bag is also fine. After packing, tie the bag tightly and wrap it in two layers of plastic bags for a more secure seal. My bottle couldn't fit, so the remaining ones are just as good sealed in two layers of plastic bags. Seal them properly, place them in a cool place, and you don't need to do anything else—just wait.

After a few months, you can first take out two to try; if there is no oil, continue to cure them. I opened mine after 38 days, and it had already released plenty of oil. My duck eggs are not big, and larger ones will take a bit more time; smaller ones can be ready a few days earlier.

Rinse off the salt and put it in a pot to steam for 15 minutes. Personally, I think steaming is better than boiling. Sometimes after marinating there are small cracks, and boiling would affect the release of oil.

After steaming, rinsing with cold water makes it easy to peel.

Wakaka, each one is oily

It's just that simple.

rich to the point of oozing oil