How to Make Salted Eggs
Salted eggs, a popular delicacy in Asian cuisine, are made by a simple curing process that turns duck eggs or regular eggs into creamy salted egg yolks and savory egg whites. With just a few ingredients and easy steps, making homemade salted eggs is much simpler than you’d think!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 10 servings
- Difficulty
- EASY
Ingredients
- 10 duck eggs or 12 chicken eggs. (Duck eggs are bigger)
- 2 cup salt
- 6 cup water
- Optional ingredients: Add bay leaves, star anise, cloves, cinnamon, or Shao Hsing cooking wine for subtle aromas and enhanced flavors.
Instructions
- 1
Wash eggs thoroughly under cold running water. For homegrown eggs, scrub gently to remove dirt or grime. Make sure to use cold water and hot water, as the temperature can interfere with the curing process.
- 2
In a large pot, dissolve cups of salt in boiling water over medium heat. Let the brine cool to room temperature before adding to the jar with eggs.
- 3
and Eggs: Place eggs in a glass container. Add your favorite spices here if you'd like additional flavors. Pour the cooled brine over the whole eggs. Make sure they’re fully submerged. Weigh them down with a small bowl, food-safe plastic bag, or cups of clay if needed
- 4
Store the glass jar in a dry place away from direct sunlight for 2-4 weeks. The pickling time determines how salty the eggs become.
- 5
After 2 weeks, boil one raw egg, let it cool, and check the color of the yolk (bright orange) and texture. The salted egg taste should be perfectly salted and creamy.