Many Chinese love salted egg yolks. This ingredient is commonly found in moon cakes, dumplings, steamed rice with fillings and now it is found in many new snacks.
There are salted egg yolk flavoured chips, chicken with salted egg yolks, cookies with salted egg yolks and plenty more.
Salted eggs are eaten with rice and porridge, and is a common ingredient in Chinese and Asian cooking, especially those in the far east. It is also used for steamed dishes like steamed salted eggs and century eggs, dishes like salted egg crab, salted egg yolk fish skins, salted egg yolk cookies… and the list is endless
My mother used to do our own salted eggs and we use our own duck eggs. It takes about 21 days to 28 days to make salted duck eggs using the conventional brine method.
This method is the easy and quick way and you can have your salted egg yolks in less than 24 hours. The longer the yolks are left in the salt, the saltier it would be.
I find salted egg yolks tasty and creamy when used in savoury dishes. However, I often find it to bit too rich for me, and therefore, I do not make salted egg yolks very often.
I hope this post will give you enough time to make the salted egg yolks for your bak chang or zonzi.
Happy curing the yolks! And I am sure you will save some money as buying salted egg yolks can be expensive.
p.s.: Please like and share this and do not forget to add the link instead of copy and paste. Cheers,
Quick & Easy Salted Egg Yolks in Less than 24 Hours!
- Large container for eggs
- Bowl for rinsing
- 5 Fresh eggs
- 0.7 kg Salt table salt will do
- Pour the salt into the container and level it. It should be about 2 -3 cm high.
- Use an egg to make indentations in the salt to put in the yolk.
- Break and separate the eggs and put the egg yolks into the indentations.
- Cover with more salt. Ensure the yolks are covered by at least 0.5 to 1cm of the salt over it.
- Leave it for at least 8 hours or overnight. The longer you leave it, the saltier it will get.
- The next day, carefully remove the yolks from the salt.
- Rinse the salt out with water. Gently pat dry.
- Place on baking parchment or paper. It can be used immediately. (like for dumplings or for cooking or baking, making your fav salted egg yolks recipes.)
- If you do not need it now or have excess, dry it in the oven.
- Set to the lowest temperature, 60C and dry for 2-3 hours.
- When done, it can be stored in the fridge for a few weeks.
- The wet ones can keep for about 1-2 week in the fridge.