Salted Duck Eggs

Salted duck eggs are a classic and traditional Asian preserved food product. This salted duck egg recipe shows you how to make Chinese salted duck eggs at home. Salted duck eggs are great to go with rice, congee make glutinous rice dumplings, lo mai gai, mooncakes and much more.

Course Side Dish

Cuisine Asian, Chinese

Prep Time 10

Cook Time 10

Waiting time 28

Total Time 28 20

Servings

Calories 134kcal

Author Tracy O.

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

US Customary - Metric

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.
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.

Video

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.

Nutrition