salted duck eggs

1

Carefully wash the shell of the duck eggs with clean water and thoroughly air dry (be sure to dry the water thoroughly).

2

Wrap the air-dried duck eggs in white wine (ordinary wine is fine, preferably high).

3

Then cover it with a thick layer of salt.

4

Put the duck eggs in a plastic bag with good sealing conditions, and then tighten the bag tightly (it is best to tie one or more bags outside to ensure good sealing).

5

Write the date and place the duck eggs in a cool place for about 25 days (when eating, let go of the water and cook for about 15 minutes).

027eat.com Tips for delicious food: Wash the shell to remove bacteria in the egg holes. Eat healthy: After a period of curing, the nutrients of salted eggs have changed significantly, and the protein content has decreased significantly, from 14.7 grams per 100 grams of fresh eggs to 10.4 grams; the fat content has increased significantly, from 11.6 grams per 100 grams of fresh eggs to 13.1 grams; the carbohydrate content has changed even more, from 1.6 grams of sugar per 10.7 grams; Minerals are well preserved, and the calcium content has been greatly increased, from 55 mg per 100 grams in fresh eggs to 512 mg. Therefore, it is a good food to supplement calcium and iron in summer. Food taboos: Salted eggs should not be eaten with turtles and plums.