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How To Make Salted Duck and Chicken Eggs

A traditional way of salting eggs using only 2 ingredients
Prep Time20 minutes
Cooling and preserving40 days
Total Time40 days 20 minutes
Course: Preserve,
Cuisine: Asian, Chinese, Malaysian, Nyonya, South-east Asian, Thai
Keyword: chicken eggs, duck eggs, Easy, eggs, recipe, Salted egg, traditional
Servings: 10 eggs
Cost: £5.00

Equipment

  • Container to dissolve the salt
  • Container to hold the eggs and brine
  • Spatula
  • Measuring jug
  • A plastic bag

Ingredients

  • 10 Duck eggs you can use chicken eggs as well.
  • 300 g Coarse salt per 1000ml of water
  • 1000 ml Hot water or more depending on your container

Instructions

Measuring the water

  • 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

  • Boil some water and put the required amount of boiled water together with the required amount of salt in the basin.
  • Mine works out to be about 1 litre, 1000ml. So I used 300g of the salt.
  • 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.
  • Leave to cool.

Putting it together

  • Place the clean eggs back into the container.
  • Pour the brine over the sieve into the container.
  • Weigh down the eggs with a plastic bag filled with water.
  • Lightly cover with the lid and 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.
  • I tested it on day 21, day 28, day 35, 39,45…

Conclusion

  • The eggs are done around 40 days. You can salt it for a shorter time of you prefer it to be less salty, like on day 35.
  • 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.
  • You can cook the eggs by boiling for 15 minutes or so.
  • Or, you can put it in the pot while cooking the rice.
  • You can also use it as a filling for moon cakes and to flavour dishes, and make cookies, too.

Video