Salted duck eggs have always been foods that people like to eat, especially the oily yellow duck egg yolk, which is particularly suitable for eating and drinking porridge. However, we all know that boiled duck eggs are also tricky, so how long is the best salted duck eggs to cook? Here's a small series for everyone to introduce it.
There are many kinds of eggs, but if you say salted eggs, it's definitely the best. Salted duck is a side dish that we often eat during breakfast. The yellow inside the salted duck is a favorite of people. So how long does a salted duck egg cook if it is made of salted duck eggs?
How long salted duck eggs cook
1. If it is boiling water, cook for 8 minutes. If it is cold water, it will be a little longer and it should take 20-30 minutes.
(Recommended: It is best to boil water. It's better not to exceed 8 minutes, nor less than 6 minutes. If it exceeds 8 minutes, the nutrition of the egg will be lost. If it is less than 6 minutes, it may exist. Some parasites that are not good for the human body)
2. We put the duck egg in a pot of cold water and boil it over low heat so that the duck egg will not crack.
When cooking a cracked egg, put some salt in the pot. The salt has a coagulation effect on the protein and prevents the protein from flowing out. Adding a little vinegar can also prevent the protein from flowing out. After the water has opened, cook for a further 5 minutes on low heat and use a colander to remove it. If the water on the surface of the egg is dried quickly, it means that the egg is cooked.
Preserving salted duck eggs
If you really want to eat salted duck eggs with red oil, you have to learn how to pick salty duck eggs. Because of different regions and customs, there are slight differences in pickling methods. It is important to marinate duck eggs, but it is very important. It is also important to boil duck eggs and share how long the salted duck eggs are boiled.
1, yellow sand pickled egg method
Prepare 500 grams of yellow sand, 100 grams of salt, 50 grams of essential oil, and water. When marinated, first pour the yellow sand into the pot, add salt, essential oil and water, stir into a paste, then wash and dry the fresh duck eggs one by one into the slime until the duck eggs are evenly glued to the sand and take it out. Into the food bag or other container, after 3 weeks, it can be removed and washed. If there is no yellow sand, other sediment can be used instead. If the viscosity of the sand is not good, add a small amount of clay.
2, saturated salt water curing method
The amount of water and salt is determined by the number of duck eggs. When salting, salt is first dissolved in the boiled water to reach saturation (a concentration of about 20%). After the salt water is cooled, it is poured into the altar, and the washed and dried duck eggs are washed one by one into the salt water to seal the mouth of the altar and set a ventilated place. After 25 days, the altar can be taken and used for cooking. Salted duck eggs preserved by this method have a lot of oil and taste particularly sweet.
3, batter marinating method
Take appropriate amount of flour, make it into a paste with hot water, add a little allspice and white wine and mix well. Then wash and dry the duck eggs one by one to batter the batter, and then roll on a layer of salt, into the altar, sealing the mouth of the altar. The salt is fused with the batter so that the salt penetrates into the egg and can be removed after 25 days.
4, liquor infusion method
According to every 5 kg of duck eggs and 1 kg of 60-degree white wine, 0.5 kg of salt preparation. When soaking and pickling, first dry the duck eggs and dip it into white wine, then roll on the salt, put it in the container, and seal it in a dry, cool and ventilated place. Take about 30 days to remove the cooking food.
5, pickled spicy salted eggs
Prepare a bowl of chili sauce and salt, wash several fresh duck eggs. When pickling, wash the porcelain jar with clean water and dry it with boiling water. Brush the duck eggs one by one in hot sauce and roll them again in the salt. , And then lightly put into the porcelain jar, sprinkle a little salt on top of the top, stamped and sealed strictly with kraft paper, placed in a cool, ventilated place, 30-40 days later can open pot cooking.
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