Chinese Salted Duck Egg 鹹鴨蛋
We recently tried making our own Chinese Salted Duck Egg and, wow, were we happy with the results! The bright orange yolk was lusciously greedily oily while the egg whites were salty, yes, but also permeated with the scents of star anise, cinnamon and szechuan pepper used in the brine.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 fresh duck eggs
- 1 1/2 cup fine ground salt
- 6 cups water
- 2 1/2 tbsp Shaoxing wine
- 6 star anise
- 4 tsp szechuan peppercorns
- 3 pieces cinnamon bark
- 3 black cardamoms
Instructions
- 1
Clean eggs thoroughly.
- 2
Bring water, salt and spices to boil until all salt is dissolved. Turn heat off and let cool to room temperature. Add the wine.
- 3
Carefully place your eggs into your glass jar or porcelain container.
- 4
Pour your cooled brine over the eggs, making sure to cover the eggs completely. Use a lid or plate to weight down the eggs so that they are submerged in the brine completely.
- 5
Cover and store at room temperature for 20 days. Rinse, dry and store in fridge until needed.