Salted Duck Eggs
User Reviews
4.6
Salted Duck Eggs
Description
Salted Duck Eggs are prepared by washing fresh duck eggs and submerging them in a saturated saltwater brine combined with baijiu, a strong Chinese liquor, or whiskey as a substitute. The salting process typically takes about a month, during which the eggs soak in the salty liquor solution to absorb flavor and develop their distinctive texture.
An unusual but crucial step involves exposing the eggs to early morning sun for several hours to improve curing without damaging the eggshells. Eggs must be handled gently to prevent cracks, which will ruin the curing process. Aromatics such as star anise, cinnamon, and Sichuan peppercorns can be added to the brine to add subtle flavor layers.
Finished salted eggs have firm egg whites and rich, oily yolks prized in many culinary uses. They are usually stored uncooked in an open container once ready and consumed within a couple of weeks. Hard-boiled salted duck eggs keep well refrigerated for up to a month.
This recipe notes that free-range chicken eggs need a shorter curing time, roughly 10 days less than duck eggs, due to their smaller size. The detailed care during preparation ensures the right balance of saltiness and texture in the final product.
Ingredients
- 12 Duck Egg
- 1 quart water (about 1 L, depending on the size of your container and the size of your eggs)
- 1/4 cup salt 70g, sea salt
- 1/2 cup baijiu (120ml, 55 proof Chinese hard liquor; can substitute whiskey)
Instructions
- First, wash the eggs in plain water until clean.
- Carefully arrange the eggs in the container they’ll be brined in. Add enough water to cover the eggs so they are completely submerged. This step is to find out how much water you need, so do not discard the water.
- Carefully remove the eggs from the water, and let them sunbathe for 3-4 hours in the early morning sun; reduce the sunbathing time to 1-2 hours if the temperature is higher than 65F, but it should still be early morning sun! Turn the eggs every hour. The late morning hot sun may result in cracked eggs during the salting process.
- Meanwhile, transfer the water in the container to a clean pot—I used about 1 quart of water (if you’re using aromatics, it’s time to add them now!). Stir in ¼ cup salt and bring to a boil. Turn off the heat, cover, and cool completely to room temperature. In the meantime, take the container, and let it dry out completely in the sun.
- Pour ½ cup of Chinese baijiu (or whiskey) into a large bowl, carefully take the eggs, and turn them over in the baijiu. ½ cup of baijiu isn’t enough to submerge them, so you’ll have to roll them around every 10 minutes so they are soaking at all times. Soak the eggs in the baijiu for 1 hour.
- Once the salt water is completely cooled and your container is dry, add the eggs back to the glass container one by one. Pour in the baijiu used to soak the eggs along with the cooled salt water. Arrange the eggs with a clean utensil to make sure they are all completely submerged.
- Cover tightly so that the container is thoroughly sealed, and store in a cool, dry place for 30 to 60 days. Egg sizes vary, so brining time will vary as well. You can cook one after 30 days to see if it’s done. Try again in 10-15 days if it's not quite there!
- To cook the duck eggs for your morning congee and other uses, submerge the salted duck egg in a pot of boiling water, and cook over medium heat for 10-12 minutes.
Notes
- Use early morning sun for sunbathing eggs 3-4 hours, or reduce to 1-2 hours if temperature is above 65°F to prevent cracking.
- Handle eggs gently to avoid micro-cracks, which spoil the curing process.
- Boil and cool the brine to ensure all salt is dissolved and safe for curing.
- Add aromatics like star anise, cinnamon stick, and Sichuan peppercorns boiled into the brine for additional flavor.
- Chinese baijiu enhances the natural oils in the eggs; whiskey is an acceptable substitute if baijiu is unavailable.
- Check eggs for doneness after 30 days; smaller eggs may need less time.
- Once cured, keep eggs in an open container and use within 1-2 weeks; hard-boiled eggs store well up to 1 month refrigerated.
- Free-range chicken eggs need about 10 days less brining time than duck eggs.
User Reviews
Overall Rating
4.6
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