In our hometown, Dragon Boat Festival has the habit of eating salted duck eggs. When I was a child, I used to watch my father pick salted duck eggs. The step is probably to roll a layer of wine, roll a layer of salt, seal the altar, and wait a full 28 days. The salted duck eggs are marinated. Such a method of pickled duck eggs should be the simplest and most convenient method in history, the most widely applied method. As long as time is enough, the success rate is basically 100 percent. So how to make pickled salted eggs?Let’s take a look today.
How to Make Pickled Salted Eggs
Wash the eggs and let them dry. Soak in white wine for 30 minutes. Place the egg surface evenly wrapped in a layer of white wine.
Also prepare a clean, water-free bowl to put in the salt. Roll the eggs filled with white wine into the salt to ensure that the surface of the egg is evenly covered with salt.
Wrap the eggs covered with salt in cling film. Then place in a fresh box and place in a cool and airy place.
After 20 days or so, remove the eggs, open the cling film, wash off the salt, put in water to boil 10 minutes.
Such delicious pickled salted eggs is complete.