Salted Duck Eggs
Sun-dried duck eggs take a turn in strong liquor before a very salty cooled brine surrounds them, promising rich, oily yolks weeks later.
Instructions
- 1
Wash the duck eggs clean and expose them to the sun.
- 2
Choose high-proof liquor, roll the sun-dried duck eggs in the liquor, and then sun-dry them again.
- 3
While drying the salted duck eggs, heat water in a pot and add salt, making sure the salt is fully dissolved. You can add a little more; I dipped a chopstick in and tasted it slightly, and it should be very salty. Boil it, then let it cool naturally for later use.
- 4
The sun-dried duck eggs are stacked in the bottles.
- 5
Add the cooled brine to submerge the duck eggs, cover and seal. After about a month, they can be enjoyed!
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Duck egg30 piece
- High-proof liquorto taste
Seasonings
- Saltto taste
- Saltto taste