Salted Eggs
Duck eggs cure in a salt brine until yolks turn firm and richly orange.
Dietary
Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free
Allergens
Eggs
This traditional preservation method submerges whole duck eggs in a strong salt brine for several weeks, drawing moisture out while seasoning the whites and firming the yolks into a dense, savory curd. The cured eggs are typically hard-boiled after curing and served alongside rice congee, or the yolks alone are used in mooncakes and other savory baked goods.
Ingredients
- 12 duck eggs, washed and dried
- 8 cups water
- 2 cups coarse sea salt
- 2 tablespoons Chinese rice wine (optional)
- 3 pieces star anise (optional)
- 1 tablespoon Sichuan peppercorns (optional)
Method
-
Inspect each duck egg for cracks and wipe the shells clean with a dry cloth; discard any cracked eggs.
-
In a saucepan, combine the water, salt, star anise, and Sichuan peppercorns. Bring to a boil, stirring until the salt fully dissolves.
-
Remove the brine from heat and let it cool completely to room temperature.
-
Stir the rice wine into the cooled brine, if using.
-
Place the whole duck eggs in a large clean glass jar or ceramic crock, arranging them so they sit in a single layer or are gently packed without pressing hard against each other.
-
Pour the cooled brine over the eggs until fully submerged by at least 1 inch, weighting them down with a clean plate or bag of water if they float.
-
Cover the jar loosely and store in a cool, dark place for 28 to 35 days, checking occasionally to ensure the eggs stay fully submerged.
-
After curing, remove eggs from the brine as needed and rinse the shells under cool water.
-
Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer until hard-boiled.
-
Drain and cool the eggs before peeling and serving, or refrigerate unpeeled for up to 2 weeks.
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Salted Eggs
This traditional preservation method submerges whole duck eggs in a strong salt brine for several weeks, drawing moisture out while seasoning the whites and firming the yolks into a dense, savory curd. The cured eggs are typically hard-boiled after curing and served alongside rice congee, or the yolks alone are used in mooncakes and other savory baked goods.
Make ahead 12 eggs 90 cal
Ingredients
- 12 duck eggs, washed and dried
- 8 cups water
- 2 cups coarse sea salt
- 2 tablespoons Chinese rice wine (optional)
- 3 pieces star anise (optional)
- 1 tablespoon Sichuan peppercorns (optional)
Method
- 1
Inspect each duck egg for cracks and wipe the shells clean with a dry cloth; discard any cracked eggs.
- 2
In a saucepan, combine the water, salt, star anise, and Sichuan peppercorns. Bring to a boil, stirring until the salt fully dissolves.
- 3
Remove the brine from heat and let it cool completely to room temperature.
- 4
Stir the rice wine into the cooled brine, if using.
- 5
Place the whole duck eggs in a large clean glass jar or ceramic crock, arranging them so they sit in a single layer or are gently packed without pressing hard against each other.
- 6
Pour the cooled brine over the eggs until fully submerged by at least 1 inch, weighting them down with a clean plate or bag of water if they float.
- 7
Cover the jar loosely and store in a cool, dark place for 28 to 35 days, checking occasionally to ensure the eggs stay fully submerged.
- 8
After curing, remove eggs from the brine as needed and rinse the shells under cool water.
- 9
Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer until hard-boiled.
- 10
Drain and cool the eggs before peeling and serving, or refrigerate unpeeled for up to 2 weeks.