Restaurants›Walk-On's Sports Bistreaux - Juban Crossing Restaurant›Salt-cured Eggs Recipe

Salt-cured Eggs Recipe

Name: Walk-On's Sports Bistreaux - Juban Crossing Restaurants Salt-cured Eggs Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 6 count duck eggs; 2 cups coarse salt (non-iodized), divided; 2 liters water (for brine and boiling); 1 tsp Sichuan peppercorns; 1 count dried star anise; 1 count bay leaf; 1 liters water (for cooking); 2 tbs soy sauce (optional); 2 tbs chopped scallion (optional)

Inspired by Walk-On's Sports Bistreaux - Juban Crossing Restaurant

Time2h 30m

Serves6

Salt-cured eggs, a popular side dish for the Chinese at breakfast time, are made from duck eggs. These eggs are boiled in water before serving.

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Ingredients

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Main

6 count duck eggs2 cups coarse salt (non-iodized), divided8.45 cup (2 liters) water (for brine and boiling)

Aromatics (optional)

1 tsp Sichuan peppercorns1 count dried star anise1 count bay leaf

To serve

4 1/4 cup (1 liters) water (for cooking)2 tbs soy sauce (optional)2 tbs chopped scallion (optional)

Method

Prepare salt cure

Sterilize and prepare salt

Wipe each duck egg gently with a damp cloth to remove dirt. Spread 1 1/2 cups of the coarse salt in a clean, dry nonreactive container (glass, ceramic, or food-grade plastic) with enough depth to nest eggs in a single layer. If using aromatics, lightly crush the Sichuan peppercorns and scatter them and the star anise and bay leaf into the salt and mix once to distribute.

Pack eggs

Place eggs pointy-end down into the salt so each egg sits securely without touching others. Cover the eggs completely with the remaining 1/2 cup coarse salt, making sure all shells are in contact with salt. Cover the container with a lid or plastic wrap.

Cure time

Leave the eggs at cool room temperature (15–20°C / 60–68°F) for 10–14 days. For a firmer, more saline-cured yolk, cure up to 21 days. Check daily to ensure no excess moisture pooling; if liquid appears, blot it and replace salt if needed.

Rinse and cook

Rinse cured eggs

When curing is complete, remove eggs from the salt and rinse each thoroughly under cool running water to remove all salt and any adhered aromatics. Gently scrub with a soft brush or cloth if needed. Pat dry.

Bring water to simmer

In a saucepan, bring the 1 liter of water (To serve section) to a gentle boil. Add eggs carefully using a spoon or ladle to avoid cracking.

Boil eggs

Once the water returns to a gentle boil, cook the duck eggs for 8–9 minutes for a jammy yolk, or 10–12 minutes for a fully set but still slightly creamy yolk. Reduce heat to maintain a gentle rolling simmer while cooking.

Cool and peel

Immediately transfer the eggs to an ice bath or bowl of very cold water for 5 minutes to stop cooking and make peeling easier. Crack shells all over and peel carefully; salt-cured shells may be slightly more brittle.

Serve

Season and present

Slice eggs in half or serve whole. Optionally drizzle with soy sauce and sprinkle chopped scallion. Serve warm or at room temperature as a breakfast side. Leftover peeled eggs can be refrigerated up to 3 days.