Salted duck eggs are a classic and traditional Asian preserved food product. This homemade salted duck egg recipe shows you how to make Chinese salted duck eggs. And, salty eggs are great to go with rice, congee, make glutinous rice dumplings, lo mai gai, mooncakes and much more.
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What are salted duck eggs?
Salted duck eggs are Asian preserved food. It is a way to soak and brine the duck eggs or pack each duck egg in damp and salted charcoal.
In Asia, these salted duck eggs are often sold covered in a thick layer of salted charcoal paste. However, in the United States of America, the salted duck eggs are sold with the salted paste removed, wrapped in plastic, and vacuum packed.
The salty eggs have a briny aroma from the curing process. The egg white is gelatin-like and has a firm texture. Also, the yolk is round and bright orange red.
How do you use salted duck eggs?
Normally, salted duck eggs are boiled or steamed before peeling or eating as a condiment to congee. Or, it cooks with other foods as a flavoring. For example, squash and pork soup.
The salted duck egg white has a sharp, salty taste. However, the yolk is orange red, rich, fatty, and less salty. Besides, the salted duck yolk is often used in Chinese mooncakes because it symbolizes the moon. Also, people like to use the salted duck yolk for sticky rice dumplings and lo mai gai.
My parents like to steam the salted duck eggs and go with rice. My mom told me when she was young, they didn’t have a lot of money for food. Steamed salted duck egg with rice was a way to fill her stomach.
What are the ingredients to make salted duck eggs?
To brine salted duck eggs, the ingredients can be as simple as fresh duck eggs, water and kosher salt.
However, I like to add some aroma to the eggs. Therefore, I used bay leaves, cloves and star anise in this homemade salted duck egg recipe. You don’t have to add these herbs. Also, some people like to add some cooking alcohol as well.
Cooking tips for how to make homemade Chinese salted duck eggs:
- Use kosher salt (sea salt).
- Pour water, salt, cloves, star anise and bay leaves into a pot. Let it boil and simmer for 5 minutes.
- Wait until the liquid completely cools off before pouring into the jar with the eggs.
- Place a small cup or sauce dish on top of the eggs and slightly press down to make sure all the eggs are immersed into the liquid. Then, close the lid.
- Put the eggs in the shaded area at room temperature and wait for 28 days.
- If you use chicken eggs, brine the eggs for 21 days instead of 28 days. (It is because the fresh duck egg shells are thicker and harder than the chicken eggs.)
- You can boil the salty eggs for 15 minutes using the stove top method. Or, cook the salty eggs in the instant pot pressure cooker for 5 minutes at high pressure and natural release pressure. Then, soak them into the ice bath.
- Sterilize the glass jar. You can put it in the microwave for 1-2 minutes.
FAQs:
Salted eggs can also be made from chicken eggs. But, the taste and texture will be different, especially the texture of the egg yolk will be less rich. If you use chicken eggs, brine the eggs for 21 days instead of 28 days. (It is because the fresh duck egg shells are thicker and harder than the chicken eggs.) In the salted egg recipe, I still like to use duck eggs.
Some small poultry farmers sell fresh duck eggs. However, I got mine at the Asian store where I live. 
Simply place salted duck eggs into a pot with water and turn on medium heat. Let it boil for about 15 minutes. Or, cook the salted duck eggs in the instant pot pressure cooker for 5 minutes at high pressure and natural release pressure. Then, soak them into the ice bath.
If you use the raw salted yolks for mooncake, you will need to bake them before wrapping them into a mooncake. Preheat the oven to 325 F, place the salted duck yolk on the tray with a parchment paper. Sprinkle some cooking rice wine and bake it for 8 minutes. Then, let it completely cool off before using it.
You can store them in a sealed container in the refrigerator for up to 2 months.
Instructions for how to make Chinese salted duck eggs:
Preparation:
1. Wash and dry a dozen fresh raw duck eggs.
Cooking:
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.
Brining:
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 salty eggs for 15 minutes using the stove top method. Or, cook the salty 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 salty 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.
Enjoy this simple homemade Chinese salted duck eggs recipe! Also, check out these taro buns, dim sum siu mai, steamed shrimp, gai lan and sweet mung bean soup recipes.
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Salted Duck Eggs
Video
Ingredients
- 12 Duck eggs (Fresh raw)
- 5 cups Water
- 1 cup Kosher salt (Sea salt)
- 3 pieces Bay leaves
- 5 pieces Star anise
- 10 pieces cloves
Instructions
- Wash and dry a dozen fresh raw duck eggs.
- Pour 5 cups of water into a pot.
- Put 1 cup of kosher salt into the pot.
- After that, put 3 pieces of bay leaves into the pot.
- 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.
- 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.
- 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.
- 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.
- Next, cover the lid and place it under the shade area at room temperature for 28 days or 4 weeks.
- After 28 days, open the lid and remove the small sauce dish.
- Take one salted duck egg and crack it into a container.
- 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.
- 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.
- When the salted duck eggs are cooked, soak them into the ice bath.
Notes
Cooking tips for how to make Chinese salted duck eggs:
- Use kosher salt (sea salt).
- Pour water, salt, cloves, star anise and bay leaves into a pot. Let it boil and simmer for 5 minutes.
- Wait until the liquid completely cools off before pouring into the jar with the eggs.
- Place a small cup or sauce dish on top of the eggs and slightly press down to make sure all the eggs are immersed into the liquid. Then, close the lid.
- Put the eggs in the shaded area at room temperature and wait for 28 days.
- If you use chicken eggs, brine the eggs for 21 days instead of 28 days. (It is because the fresh duck egg shells are thicker and harder than the chicken eggs.)
- 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 for 5 minutes at high pressure and natural release pressure. Then, soak them into the ice bath.
- Sterilize the glass jar. You can put it in the microwave for 1-2 minutes.
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