Required raw materials:

50 duck eggs, 4000 grams of clear water, 600 grams of granular salt (common refined salt is also acceptable), and high-alcohol liquor 100 grams.

Traditional production methods:

1. Wash duck eggs to dry or dry the water on them;

2. Put clear water into the pot, add salt and cook until it melts. If you like five flavors, you can add three star anises, a handful of pepper and a piece of cinnamon to cook together, let it cool, and pour in white wine;

3. Put the dried duck eggs in the jar;

4. Pour the salt water, press the bamboo curtain or board, let all the duck eggs soak in the salt water, cover and marinate for 30~45 days. Duck eggs are slightly salty for 30 days, and there will be a lot of oil in duck egg yolk for 45 days; Pickled eggs are related to temperature, which is faster in summer and slower in autumn and winter;

5. Marinate until the salty taste is just right. Take out the duck eggs, wipe them with paper, roll them into a roll and put them in the refrigerator (fresh-keeping compartment) for preservation. Just cook while eating, so that the duck eggs will not become more and more salty because they are still soaked in salt water, and the egg whites of the duck eggs will not become hard and stale because they are cooked and stored.

There is also a new pickling method, which is also very good:

1. Wash duck eggs to dry or dry the water on them;

2. Pour a bowl of high-alcohol liquor and a bowl of salt;

3. Soak the duck eggs in a wine bowl, take them out and put them in a salt bowl, roll a layer of salt and put them in a bag;

4. Put all the duck eggs into the bag, then tie the bag mouth tightly, and then put a layer of bag on the outside to tie it tightly;

5, put it in the sun for 2 hours (salty faster) and then put it in the shade for 30 days before eating. It is also faster when the temperature is high in summer and slower in autumn and winter.