Salted egg is a popular delicacy across Asia. Raw duck eggs are steeped in salt water for a month and the yolk changes its consistency. It is SUPER easy to make and the dishes created with it is AMAZING. The egg or yolk is often used in stir-frying to enhance the flavor of a dish, in pastry(like moon cake) to create a new depth of flavor, or steamed and eaten with plain congee.
Course: Side Dish
Cuisine: Asian, Chinese, Taiwanese
Keyword: Duck Egg, Salted Egg
1DozenDuck EggsSub with chicken eggs
1/4CRice Wineor replace with Vodka
2Wide Mouth 1Qt Jars
1/2tspGround White Pepper
Clean the eggs with a clean cloth in running water, pat the eggs dry.
Carefully place the eggs in the jars. Each quart jars should be able to fit 6 eggs. If not, you can use a bigger jar and add more brine (water to salt: 4:1).
Separate the spices(if using) into two portions and add them to the jars.
Bring 4C water and 1C Salt to a boil and dissolve all the salt. Let cool.
Add 1/4C rice wine or vodka to the cooled brine.
Pour the brine over the eggs, make sure that all the eggs are submerged in the brine. You may need to add a rock or something heavy on top to keep the eggs in the brine.
Store the jars in a dark cabinet for 1~2 months. Depending on the size of the eggs. I stored mine for 5 weeks and they weren't completely penetrated. 1 month should be enough for chicken eggs; may need longer for duck eggs, about 6 weeks to 8 weeks.
Cooking and storing the eggs
If used for stir-frying/ eating with congee:Steam the eggs for 10 minutes, let cool and keep in the fridge. They are good for 6 months!
If using the yolk for pastry:Crack the eggs open and take the yolk out, keep in a container and freeze them till ready to use.The raw egg whites can be used in mixing with ground pork/beef for meatloaves, bun and dumpling fillings or vegetable stir-fry.Keep the egg whites in the fridge if you can't finish it all at once.