Go Back
Print
Smaller
Normal
Larger
Print Recipe
How To Make Salted Duck and Chicken Eggs
A traditional way of salting eggs using only 2 ingredients
Prep Time
20
minutes
mins
Cooling and preserving
40
days
d
Total Time
40
days
d
20
minutes
mins
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