Salted Duck Eggs

This salted egg recipe made with fresh duck eggs using the brine method is a great way to preserve eggs and super easy to make. They take about 30 minutes to prepare and the result is definitely worth the wait! YES, you have to wait for at least 30 days (up to 60 days), depends on the size of eggs. Chicken eggs will require less (2 weeks at least). Once the duck eggs reached the ideal state, remove them from the brine to avoid them becoming too salty. Store them, uncovered, in a plastic box, and use them within 2 weeks. Hard-boiled duck eggs still in the shell can be stored in the refrigerator for up to 1 month.
Salted eggs work great as part of a meal. In China, the boiled ones are often enjoyed with congee as a breakfast. Salted duck eggs are all about the YOLKS. The egg whites taste very similar to uncured one, but the yolks taste like salted roasted chestnuts. A perfect well salted duck egg should have a a firm white that's not too salty and a rich egg yolk that's CREAMY, OILY and golden orange in colour. You can use the yolks to fill the Chinese rice dumplings and mooncakes, or to make stirfries.

12 Duck eggs
150 ml Vokda or whiskey
1 l Water
200 g Sea salt
1 Star anise
2 Bay leaves
1 tsp Szechuan peppercorns
1 small piece Chinese cassia cinnamon bark (or ceylon cinnamon)

Rinse the eggs under running water until clean. Place them in a basket and sunbathe for 1-2 hours in the early morning sun so they are naturally dried, or use a fan to dry them completely. (if you are in a hurry, then dry them with a kitchen towel) This step is important. There must be no water on the surface of the eggs because the moisture is a breeding ground for bacteria.
Place the dried eggs in a bowl and pour in vodka. Soak the eggs in the liquor for an hour, turning the eggs every 10 minutes, so they are evenly soaked.
Fill a saucepan with the water and sea salt. Add in star anise, bay leaves, Szechuan peppercorns and cassia cinnamon bark. Bring the mixture to a boil over high heat, stirring a few times until the salt is completely dissolved. Now lower the heat, covered, and let it simmer for 5 minutes. Turn off the heat and allow the spiced brine to cool down completely.
Place the well soaked duck eggs in a large enough glass containers (or two smaller ones). Pour in the soaking vodka together with the cooled brine, making sure they are all completely submerged.
Close the lid so container is thoroughly sealed, and store in a cool, dry place for 30 to 60 days. Egg sizes vary, so curing time will vary as well. You can cook one after 30 days to see if it’s done. Try again in two weeks if it's not quite there! Mine took 45 days.
Boil the salted duck eggs in a pot of boiling water for 8-10 minutes. Cut into halves and enjoy! You can also panfry them just like you do the normal eggs.

31 comments:

Tom 19/9/23 14:28: ...something that I have never had.
Lola Martínez 19/9/23 14:31: Es la primera vez que veo unos huevos preparados así, me han sorprendido. Y por supuesto me gustaría probarlos para conocer su sabor. Se ven ricos, con una yema y una clara bien hecha. Estupendos.
DEZMOND 19/9/23 14:32: Those little chicken egg holders are delightful!
Rose world 19/9/23 14:32: I like my salted egg in porridge. It goes well in almost everything. They even have salted egg flavour in snacks!!
Daniela 19/9/23 14:52: Ma che belle queste uova!!!! Complimenti :)
foodtravelandwine 19/9/23 15:41: You are right!....I loved my breakfast in China....congee and boiled eggs are the best!!.....delicious duck eggs!.........Abrazotes, Marcela
Federica Simoni 19/9/23 15:50: che belle complimenti!
eileeninmd 19/9/23 16:20: Looks yummy, I would like the salted eggs. The egg holders are cute.
Take care, have a happy day!
DeniseinVA 19/9/23 17:11: I like everything about this recipe, including those very cute chicken egg cups. Thanks Angie!
Whats Cookin Italian Style Cuisine 19/9/23 17:45: what a nice way to serve them so cute too!
Bill 19/9/23 20:27: Never had them.
David M. Gascoigne, 19/9/23 20:36: I haven't had a duck egg in years. I forget how they taste, but I am sure they are good. If only I could buy just one to try it again.
Lowcarb team member 19/9/23 22:53: I do like the egg cup holders :)

All the best Jan
Christine 19/9/23 23:29: Looks good
roentare 20/9/23 00:06: This is a delicacy at home
Brian's Home Blog 20/9/23 00:22: I've never had duck eggs, at least not that I remember, they look good!
Norma2 20/9/23 00:29: Angie, thank you for introducing the salted egg technique. I didn't know her.
My name is Erika. 20/9/23 03:21: It's so interesting to read about all these foods we don't see where I live like these salted duck eggs. hugs-Erika
Citu 20/9/23 04:04: Gracias por la receta. Te mando un beso. https://enamoradadelasletras.blogspot.com/
ashok 20/9/23 04:21: Looks good. Duck eggs are not common in my state.
Neil 20/9/23 07:14: Although it takes a bit of patience and time, to make these salted duck eggs, I bet the end result is worth the wait!
Margaret D 20/9/23 10:01: Never had but it does looks interesting.
Minimirabelle 20/9/23 13:47: Oh c'est carrément trop joli !
speedy70 20/9/23 17:38: Complimenti, molto invitanti!!!
lolines 20/9/23 20:21: Un plato delicioso.
Saludos.
MELODY JACOB 20/9/23 22:04: This recipe is wonderful in every way, including the really adorable chicken egg cups that are called for in it.
https://www.melodyjacob.com/2023/09/how-to-style-uoozee-loose-wide-leg-pant-and-off-the-shoulder-blouse.html
Cooking Julia 20/9/23 23:20: I've never heard of these eggs, but I'm curious...
savorthebest 21/9/23 07:02: I have never tried these but now I am super interested.
Cocoa and Lavender 25/9/23 00:54: I have never had a salted duck egg, but this is a fascinating process. I am definitely saving this to try when duck eggs are available. I follow a Filipino blogger and he uses them a lot - I have always wondered how they are made.
tigerfish 27/9/23 01:38: Nowadays, they use salted egg yolk to make stir-fries (prawns, crabs, bittermelon, pumpkin etc) and it's so delicious!
Raymund 27/9/23 23:42: Wow, I love those extra ingredients that was used, I thought it was just salt and egg. Nice to know