The best way to make salted eggs in brine

Homemade Salted Duck Eggs (Brine Method)

Step step

1

The surface of the duck egg should be washed clean of dirt and must be dried.

Step by step

2

Boil water in a pot, pour in salt and bring to a boil, then pour into a large bowl to cool. Note that the bowl for the brine should be salt-resistant, either enamel (must be free of chips), ceramic or glass, not metal.

Step step

3

After the duck eggs have dried, take a rice bowl, pour in 50 degrees or more of high white wine, and roll the duck eggs around in it.

Step

4

Roll the duck eggs through the white wine in turn, and then let them dry as well.

Step

5

After the brine has cooled thoroughly, carefully place the duck eggs rolled in white wine, pour in the brine, and the white wine left over from the previous rolled duck eggs.

Step

6

Because the duck egg will float on the water, press it down with a plate.

Step

7

Cover the pan with a lid and place in a cool, dry place.

Step by step

8

This is the 24th day of duck eggs, the yolks have oil around the perimeter and there are still some white spots in the center, but the whites are just the right amount of salty at this point. If you want more oil in the yolk, keep salting.

Step by step

9

This is the 30th day of eggs, yolk center of the white spots are basically gone, some eggs out of the oil more, some eggs less, the egg white is already a little salty. We used to use with porridge, so the degree can be, after all, too salty on the health is not good. So fish out and dry the water in the refrigerator to keep it refrigerated. If it is used to wrap dumplings or make soufflé, you can continue to soak for another 10 days or so.