Salted Duck Egg
Homemade Salted Duck Egg is a famous Chinese side dish especially for breakfast. The egg white can be matched with congee directly while the yolk can be used in steamed recipes, stir fry dishes and traditional Chinese moon cake.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 10 fresh duck eggs
- 500 ml hard liquor (, or 100ml to soak in batches)
- 500 ml water
- 175g salt
Instructions
- 1
Carefully wash the eggs until clean. Then place under sunshine for 6 hours (depending on the room temperature) in winter. In summer days, shorten the time to 1 hour, morning sun please. Or at least 4 hours in other seasons.
- 2
Then soak the eggs with lard liquid or you can use a small amount of the liquid and soak them in batches.
- 3
In the mean time, add salt and water in a completely clean pot, heat until boiling. Turn off the fire and wait until cool down.
- 4
Wait for 25 to 45 days, also depending on the room temperature.
- 5
When the egg is well pickled, hard boil them before serving.