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Salted Duck Eggs
5 from 24 votes

Salted Duck Eggs

Salted Duck Eggs are prepared by curing fresh duck eggs in a cooled brine of water, kosher salt, bay leaves, star anise, and cloves for 28 days. The brining process imparts a distinctive salty flavor and firm yet creamy texture to the eggs. After curing, the eggs can be cooked by boiling or pressure cooking to enjoy the rich, savory yolks typical of salted eggs.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
28 d
Total Time
28 d 20 mins
Servings: 12
Calories: 134 kcal
Course: Side Dish
Cuisine: Asian, Chinese

Ingredients

  • 12 Duck Egg Fresh raw
  • 5 cups water
  • 1 cup kosher salt (Sea salt)
  • 3 pieces bay leaf
  • 5 pieces star anise
  • 10 pieces cloves

Instructions

    Cup of Yum
  1. Wash and dry a dozen fresh raw duck eggs.
  2. Pour 5 cups of water into a pot.
  3. Put 1 cup of kosher salt into the pot.
  4. After that, put 3 pieces of bay leaves into the pot.
  5. Then, add 5 pieces of star anise and 10 pieces of cloves into the pot. Turn on the fire to medium small. Keep stirring until the salt dissolves. 
  6. When the water starts boiling, turn the fire to small and simmer for 5 minutes. Let it completely cool off before pouring into the jar.
  7. Meanwhile, sterilize the glass jar. You can put it in the microwave for 1-2 minutes. When it's cool off, place the washed and dried fresh raw duck eggs into the jar.
  8. Later, pour the salted water into the jar. (Remember the liquid has to be completely cooled off before pouring into the jar.) Then, put a small sauce dish over the eggs and slightly press down to make sure all the eggs are immersed in the salted water. 
  9. Next, cover the lid and place it under the shade area at room temperature for 28 days or 4 weeks.
  10. After 28 days, open the lid and remove the small sauce dish.
  11. Take one salted duck egg and crack it into a container.
  12. Use a hand to separate the salted egg yolk. You can use the salted egg yolk to make glutinous rice dumplings, lo mai gai or mooncakes. 
  13. Also, you can boil the salted duck eggs for 15 minutes using the stove top method. Or, cook the salted duck eggs in the instant pot pressure cooker. Pour a cup of water into the instant pot. Then, put a rack in the pot. Close the lid and vent. Push the manual button and adjust time for 5 minutes at high pressure and natural release pressure.
  14. When the salted duck eggs are cooked, soak them into the ice bath. 
  15. Cut it in half and peel off the shell. It's great to go with rice, congee or stir fry with some vegetables and meat.

Notes

  • Use fresh duck eggs and ensure they are washed and dried before brining to prevent contamination.
  • Cool the brine completely before pouring over the eggs to prevent partially cooking them.
  • Keep the eggs fully submerged by placing a small dish weighted on top inside the jar.
  • Store the jar at room temperature in a shaded area for 28 days; chicken eggs require only 21 days due to thinner shells.
  • Cook salted eggs by boiling for 15 minutes or pressure cooking for 5 minutes with natural pressure release and then cool in an ice bath.
  • Sterilize the glass jar before use to maintain brining hygiene.

Nutrition Information

Calories 134kcal (7%) Carbohydrates 2g (1%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 619mg (206%) Sodium 9541mg (398%) Potassium 173mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 490IU (10%) Vitamin C 1mg (1%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 134

% Daily Value*

Calories 134kcal 7%
Carbohydrates 2g 1%
Protein 9g 18%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 619mg 206%
Sodium 9541mg 398%
Potassium 173mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 490IU 10%
Vitamin C 1mg 1%
Calcium 64mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.