The nutritional value of sea duck eggs is higher than that of ordinary salted duck eggs, but the curing method is not much different from that of ordinary salted duck eggs. There are several ways, and I'll say the simpler one here.

1, duck eggs need to be cleaned first. Generally, it can be soaked in clear water for a short time, and then the dirt on the eggshell can be cleaned with bowl surface or other soft cleaning tools. Wash and dry.

2. It is necessary to prepare highly alcoholic liquor. If Galilee has the conditions, duck eggs can be soaked in white wine. If there is not much white wine, he can pour them into the bowl and roll them around until the eggshells are soaked in white wine.

3. Put the duck eggs soaked in wine into a container filled with salt and roll around to make the surface of the eggshell covered with salt.

4. Keep it in a sunny place 1 hour.

5. Put the dried eggs in a clean and waterless fresh-keeping bag, squeeze out the air, tie the mouth tightly and put them in a cool place.

You can take it out and eat it in 6 or 20 days, but it was only a little salty at that time, and the yolk was not oily, but it didn't taste like fresh duck eggs. The best time is 30 days, and the egg white is already salty. If you cut it in half, you will see the oil rustling in the outermost circle of the egg yolk. If you want a full-sand egg yolk, it will take about 37 days, but the egg white will be salty.