How to make spiced salted duck and chicken egg yolks?
Salted eggs are a favourite amongst the Chinese and South-east Asians. It is an established way of preserving eggs and can be found in many cuisines, like Malaysia, Singapore, Thailand, Indonesian, Myanmar, Philippines, Laos, Cambodia, Vietnam, etc
The process is the same with the ones made with just salt solution.
Today we are brining with salt and some aromatics. I have done several types of salted eggs and yolk. The method you use will depend on your personal preference and the time you need to get it ready for your use. I will put the links below
Now is a good time prepare it for making moon cakes. That is , if you want to make your own. All you need is to prepare it now and leave it for about 30 days and the yolks would be ready. The yolks will be firm and round which is perfect for moon cakes. Of course you can use it for other recipes as well, like prawns with salted eggs, which is the perennial favourite.
The recipe is below.
Here are the links to the previous salted eggs recipes, and some mooncake recipes.
Do have a look at those.
Should you find my work and videos of value, please subscribe to my blog and You Tube. This will help me tremendously. And thanks for sharing the link.
Here is the recipe.
Spiced Salted Duck & Chicken Eggs (Yolks)
- 1 Jar(s) or containers with lids
- Measuring jug and spoons
- Ladle, etc
- 10 Duck eggs or chicken or mixed
- 2 tbsp Sichuan pepper corns
- 2-3 Star anise
- 1 Cinnamon stick
- 2 tbsp Shaoxing cooking wine
- 300 g Coarse salt not table salt, per 1000 ml water ( I mentioned it as 360g. It should be 300g)
- 1000 ml water
Measuring the water
- ( please refer to the previous video on how to make salted duct and chicken eggs : https://youtu.be/Gu1BFMeLVyw )
- Before salting the eggs, place the eggs you want to salt in the container.
- Put in the eggs and fill it with water to cover the eggs completely.
- Remove the eggs and measure the amount of water that is in the container.
- This is the amount of water that is required to cover the eggs.
- When done, clean the eggs and dry them.
Prepare the brine
- In a pot, in the required amount of water.
- Add in the required amount of salt and the spices, and the wine.
- Mine works out to be about 1 litre, 1000ml. So, I used 300g of the salt.
- Add in the spices. And bring to a boil.
- Stir the mixture until all (almost) of the salt is dissolved.
- You will have a bit of the salt undissolved as we want to get a saturated solution.
- Then switch off the heat and let it cool.
Putting it together
- Place the clean eggs into the container.
- Pour the spiced brine over the sieve into the container.
- Weigh down the eggs with a plastic bag filled with water.
- Close the lid and let it soak.
- If you are using another type of container, cover with the lid
- Leave to work its magic.
- Rotate the eggs twice a week to make sure that all of it evenly brined.
- Do this by taking out the eggs and putting it back in the reverse position.
- After about 30 days, check that eggs are of the required saltiness and the yolks are nice and bright.
- The eggs are done to the saltiness that I want around 35 days days. You can brine it for a shorter time of you prefer it to be less salty, like on day 30. It is still ok on day 45.
- Once you are happy with the saltiness, remove and store in the fridge in an egg box. It can last for another 2 months or so.
Or, you can put it in the rice while cooking the rice.
You can also use it as a filling for moon cakes and to flavour dishes, and make cookies, too. #salted eggs # chicken eggs #duck eggs