Friday, January 30, 2015

Salted Duck Eggs

Salted eggs are  brined duck or chicken eggs and then hard boiled. The eggs are soak in salt water for 30- 45 days, depending on how salty you want it to be. One of my classmates is giving away fresh duck eggs so this time I used duck eggs. I made salted chicken eggs many times already and my first time with duck eggs and the result was satisfying, The salted eggs were delicious and salty enough for my taste.


12 duck eggs (or chicken eggs)
1 cup kosher salt
4 cups water
1 star anise (optional)
2 tsp  peppercorn
Glass container / jar that fits the eggs snugly.
1 teaspoon Shaoxing wine ( optional- to turn the egg yolk orange-red)


  1. Rinse the eggs well. Set aside.
  2. Put water and salt in a saucepan. 
  3. Add star anise and peppercorns. 
  4. Bring it to a boil. Once the salt completely dissolves, turn off the heat. 
  5. Let cool completely.
  6. Arrange the eggs in the clean container. Make sure there are no cracks on each eggs.
  7. Pour salted water into the container and cover the eggs completely. Some eggs above would float to the surface, so place something like a little sauce plate on top of the eggs.
  8. Tightly cover the container and place in the refrigerator for 30 to 45 days. Label the start and finish dates on the container to remind yourself. 
  9. After 30 days, boil one egg to check if it is salty enough.  If not, let the rest to brine for a few days more.
  10.  If you’re satisfied, drain all eggs out. Boil in  medium  ow heat for 20 minutes 
  11. Cool completely and keep refrigerated.  The salted eggs can be kept in the fridge for a few weeks.

Cured eggs can be stored in refrigerator for months if sealed properly



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