How To Make Oily Salted Duck Eggs

Why is salted egg oily?

During salting, moisture leaves the egg while salt permeates into the egg white and yolk. Oil exudation in yolk increases with time resulting from dehydration and protein denaturation. The oil exuded from YSE exists in the form of free lipids, which are released from lipoprotein.

Ingredients:

1500g Duck Eggs

1 bowl White Wine

1/2 pack Salt

Steps:

1. Brush the surface of the duck eggs you bought back, and then rinse them with water.

2. Put the washed duck eggs in a ventilated place and let the water dry.

3. Prepare high-quality white wine and salt, put the duck eggs in the wine and soak for 3 minutes.

4. Coat the duck eggs evenly with a layer of salt.

5. Put the egg in the bottom corner of the fresh-keeping bag.

6. Wrap it up with a rubber band, and put all the wrapped duck eggs in the sun for a day.

7. Then place it in a ventilated place indoors. The weather in Guangdong, China has been marinated for 20 days, and one boiled one. The egg yolk is already oily.

It can be marinated in summer for 20 days to 1 month, and it will take longer in winter; When salt is wrapped, if the salt is not sticky in some places, use your fingers to stick some white wine on the egg to stick the salt.

Difficulty: Easy

Time: 48h

Serving: 4 

Credit Photo by Guilhem Vellut