May 5th — Homemade Salted Duck Eggs

Wash the duck eggs clean and thoroughly drain the surface water

Edible salt

Boil water in a pot, turn off the heat once it boils, and add edible salt until the water reaches a saturated state (saturated state means that undissolved salt appears in the container). Add the salt slowly while stirring as you go.

Pour the baijiu into the bowl

Place the washed and drained duck eggs one by one into the white liquor, rolling them around to coat them.

Put it into a sealable container, and after arranging everything, pour in the cooled saturated salt water until it covers the duck eggs, seal with cling film, and then cover with the lid.

Marinating for twenty days is basically enough. This was cooked this morning, and the egg yolk also has some egg white on it.

They are oily, but the duck eggs are not easy to peel, so mine ended up looking a bit ugly.

A few have been cooked and are already releasing oil.

Guaranteed to produce oil