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Spiced Salted Duck & Chicken Eggs (Yolks)

Mid-autumn festival is around the corner and this year I manage to make this on time for you to make salted eggs and the yolks for moon cakes. Of course, salted eggs are not for moon cakes only. It is consumed the whole year round. I like it in porridge and also nasi lemak and of course with rice and other bits.
Prep Time30 minutes
Brining30 days
Total Time30 days 30 minutes
Course: Preserve,
Cuisine: Asian, Chinese, Malaysian, South-east Asian
Keyword: chicken eggs, cinnamom, duck eggs, easy baking recipe, salted eggs,, sea salt, shaoxing wine, sichuan pepper, spices
Servings: 10 eggs
Cost: £3.50

Equipment

  • 1 Jar(s) or containers with lids
  • pot,
  • sieve
  • Measuring jug and spoons
  • Ladle, etc

Ingredients

  • 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

Instructions

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.

Video

Notes

Conclusion:
You can cook the eggs by boiling for 15 minutes 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
#easy