Salted Eggs Recipe

Prepare and cool brine

In a saucepan combine 1 cup (approx. 1 l) of hot water, 1.5 cups coarse sea salt and 2 tablespoons sugar. Stir over low heat just until salt and sugar dissolve. Add the optional star anise and peppercorns if using. Remove from heat and allow the brine to cool completely to room temperature (at least 30–45 minutes). It must be fully cool before adding eggs to avoid cracking and premature cooking.

Prepare eggs

Select 12 large clean eggs. Wipe each egg with a dry clean cloth to remove surface dirt. Do not wash eggs — washing can remove the natural protective bloom and increase risk of spoilage. If any eggs have hairline cracks, use them for another purpose.

Assemble for curing

Place the eggs in a clean, non-reactive container (glass jar, ceramic crock, or food-grade plastic). Carefully pour the cooled brine over the eggs ensuring they are fully submerged. If necessary, place a small plate or weight over the eggs to keep them below the liquid surface. Cover the container with a lid or plastic wrap.

Curing time

Store the container in a cool, dark place (pantry or refrigerator) for 3 to 5 weeks depending on desired saltiness and yolk texture. For a slightly briny egg with slightly creamy yolk, aim for 3 weeks. For fully firm and salty yolks, cure 4–5 weeks. Check weekly for any off smells or visible mold—discard if detected. Gently turn the container once per week to redistribute brine contact.

Rinse and boil

When curing is complete, remove the number of eggs you plan to serve. Rinse each egg under cold running water to remove surface salt. Bring 2 cups water to a gentle boil in a small saucepan. Carefully lower the cured egg(s) into boiling water and boil for 7 minutes for a jammy yolk (adjust 8–10 minutes for firmer yolk).

Ice bath and peel

While eggs boil, prepare an ice bath by combining 4 cups ice and cold water in a bowl. When the timer is up, immediately transfer eggs to the ice bath and cool for at least 5 minutes. Crack and gently peel the eggs under a little running water to make peeling easier and remove remaining salt residue on the shell.

Serve

Slice eggs in half lengthwise or serve whole. Sprinkle a pinch of fine sea salt to taste if desired (cured eggs are already salty, so add sparingly). Garnish with chopped cilantro if using. Serve as a side dish with rice, congee, or as part of a salad or appetizer plate.

Storage of preserved eggs

Uncooked salted eggs stored in their brine will keep refrigerated for several months; once removed from brine and cooked, consume within 3–4 days refrigerated. Always discard eggs with any off odor, sliminess, or mold.