Salted Eggs Recipe

Select and clean eggs

Choose 12 fresh duck eggs without cracks. Rinse each egg under cool running water and gently scrub with a soft brush or cloth to remove surface dirt. Pat dry with a clean towel and inspect for hairline cracks; discard any cracked eggs.

Bring eggs to room temperature

Set the cleaned eggs on the counter and allow them to come to room temperature (about 30–60 minutes). This reduces the chance of thermal shock when they meet the brine.

Prepare brine

In a non-reactive pot or heatproof container, combine 1.5 liters water, 3 cups coarse kosher or pickling salt, 2 tsp sugar (optional), 3 pieces star anise, 1 tbs Sichuan peppercorns (optional), and 2 bay leaves. Stir and heat gently until salt (and sugar) dissolves. Bring just to a simmer, then remove from heat and cool completely to room temperature. It is essential the brine is fully cooled before adding eggs.

Sterilize jar or container

Select a clean, non-reactive container or jar large enough to hold the eggs in a single or snug layer (glass, ceramic, or food-grade plastic). Rinse with hot water; optionally pour boiling water into the jar to sterilize, then discard and let jar cool until lukewarm.

Transfer brine and weigh down eggs

Pour the cooled brine into the prepared container. Gently place the room-temperature duck eggs into the brine, pointy end down if possible, arranging them so they are fully submerged. If any eggs float, weigh them down with a clean plate or a sanitized weight so all eggs stay under the brine surface.

Seal and store for curing

Cover the container tightly (lid, plastic wrap, or a plate). Store in a cool, dark place or refrigerator for 4 to 6 weeks for medium saltiness; for stronger saltiness and firmer yolks, cure 6 to 8 weeks. Check periodically to ensure eggs remain submerged.

Remove and rinse

After the chosen curing time, remove an egg and crack it open to test doneness. When ready, take eggs out of the brine, rinse each under cool running water to remove surface salt and aromatics, and gently wipe dry with a towel.

Optional sealing with oil

If you plan to store leftover cured eggs out of brine for short-term use, brush each egg shell with 2 tablespoons neutral oil to form a light seal and slow moisture exchange. Store sealed eggs in the refrigerator and consume within 1–2 weeks. Otherwise keep unused eggs in the original brine in the fridge for several months.

Serving

To serve, soft-boil or steam salted eggs for 10–12 minutes to warm through (optional), or crack raw to reveal the cured yolk and enjoy with congee, steamed rice, or in recipes. If steaming or boiling, use low-to-moderate heat to avoid yolk oiling out; cool briefly, then open and scoop yolk and white.