Salt-cured Eggs Recipe
A popular side dish for the Chinese at breakfast time, made from duck or chicken eggs.
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Ingredients
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Brine and curing mixture
Rinse/finish
Method
Brine and curing mixture
- 1
Prepare brine
In a saucepan combine 1 liter water, 2 cups coarse sea salt, 2 tablespoons granulated sugar, 60 ml light soy sauce, 30 ml shaoxing wine, 1 teaspoon five-spice powder, 2 star anise, and 1 teaspoon Sichuan peppercorns (if using). Bring to a simmer over medium heat, stirring to dissolve the salt and sugar. Simmer gently for 3 minutes to bloom the spices, then remove from heat and cool completely to room temperature. Strain out the star anise and peppercorns if desired.
- 2
- 3
Combine eggs and brine
Place the eggs in a clean non-reactive container (glass jar, ceramic crock, or food-grade plastic). Pour the cooled brine over the eggs so they are fully submerged. If needed, weigh the eggs down with a small plate or clean weight to keep them under the brine. Cover the container with a lid or plastic wrap.
- 4
Cure
Store the container in a cool place in the refrigerator or a consistently cool room (4–10°C / 39–50°F). Cure for 21–35 days depending on desired texture: 21–25 days for softer, runnier yolks; 28–35 days for firmer, jammy yolks and a more pronounced salty flavor. Check once a week for any off odors or mold (discard if present).
Rinse/finish
- 5
Remove and rinse
When curing time is complete, remove eggs from brine. Rinse each egg under cold running water to remove surface salt and any residue. Pat dry with paper towels.
- 6
- 7
Crack and serve
Gently tap the egg shell all over and peel carefully. Halve the eggs lengthwise. The yolk should be deep orange to amber and somewhat gelatinous or jammy. Serve halves on a small dish, drizzle a few drops of light soy sauce or a tiny splash of sesame oil if desired, and garnish with chopped scallions or cilantro.
- 8
Storage
Unpeeled cured eggs kept in the refrigerator will keep for up to 1 month. Peeled eggs should be stored in an airtight container and consumed within 3–4 days.