Salted Eggs / 腌制咸蛋

Salted Eggs are very popular in China and some other Asian countries. They are mainly boiled or steamed, and served with plain congee, or cooked with other ingredients. You can use both duck and chicken eggs, though the taste can be somewhat different, esp. the yolk....much less rich. The yolk is used as stuffing in Chinese moon-cakes to symbolize the moon.

  • 150 g Sea salt
  • 45 ml Jiafan rice wine
  • 10 Fresh eggs, preferably duck eggs
  • 150克 海盐
  • 45毫升 加饭酒
  • 10粒 鸡蛋(用鸭蛋最佳)
  1. Bath the eggs in a small bowl filled with rice wine. Coat each egg with a layer of sea salt and place them in a Ziploc bag and let stand in a cool place (not refrigerator) for about 3 weeks.
  2. Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately. Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.


KennyT 6/10/09 01:00

Omigod, you made your own salted eggs!!!

I wanna learn how to make drunken duck eggs, any ideas?

Angie's Recipes 6/10/09 07:31

@Kenny: I used the Shaoxing rice wine (sometimes I used Port or even medium-dry Sherry) too in the recipe to make salted eggs. The alcohol did help reduce the odd smell from the yolks and extract more oil, esp. when there's nowhere to find DUCK eggs here.


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