Salted Eggs Recipe

Prepare brine

In a large pot or container, combine 2 liters of water, 3 cups coarse kosher salt and 2 tablespoons granulated sugar. Heat gently, stirring, until salt and sugar dissolve. If using, add 1 tsp Chinese five-spice. Remove from heat and allow brine to cool completely to room temperature. Do not use warm brine on eggs or it will cook them.

Inspect and arrange eggs

Select 12 clean, uncracked duck eggs. Wipe each egg gently with a damp cloth; let air-dry. Place eggs in a single layer in a clean glass, ceramic, or food-grade plastic container that can be sealed and large enough to hold eggs and brine.

Submerge eggs

Pour cooled brine over the eggs until they are fully submerged. Weigh them down with a small plate or a clean, heavy object so they remain below the brine surface. Seal the container or cover it to prevent dust and odors.

Cure time

Store the container in a cool, dark place (50–70°F / 10–21°C). Cure duck eggs for 28–35 days for a traditional firm yolk with pronounced saltiness. Check after 28 days: remove one egg, boil and taste. If yolk is not sufficiently set/salty, continue curing and test every 2–3 days until desired saltiness/texture is reached.

Rinse and store

When cured to your liking, remove eggs from brine, rinse under fresh water to remove surface salt, and dry. Store salted eggs in the refrigerator for up to 1 month or keep them in a sealed container at cool room temperature for up to 2 weeks. For long-term storage, peel and freeze yolks separately.

Prepare salt paste

In a bowl, combine 2 cups coarse kosher salt and 1 cup salted clay or diatomaceous earth (if using) and mix. Add about 120 ml water gradually and stir until you have a thick, spreadable paste (consistency of stiff peanut butter). Optionally incorporate 1 egg white to help adhesion and smoothness.

Coat eggs

Wipe 12 clean, uncracked duck eggs and dry. Using gloved hands or a small spatula, smear a 3–5 mm thick layer of the salt paste over each egg, covering the entire shell. Place coated eggs in a single layer in a box or tray so the paste does not smear between eggs.

Curing

Cover the tray and store in a cool, dark place. Cure for 28–35 days for duck eggs. The paste will harden into a crust. Optionally mark the date on the container and rotate eggs gently every week to ensure even curing.

Remove paste and clean

After curing, crack off the hardened paste or rinse eggs under running water while gently scrubbing to remove all residue. Dry the eggs and refrigerate. Test an egg by boiling and tasting; if not salty/firm enough, reapply paste or cure longer next time.

Boiling salted eggs for serving

Place salted eggs in a pot and cover with cold water by about 2–3 cm. Bring to a gentle boil over medium heat, then reduce to a simmer and cook for 10–12 minutes for fully set yolks (longer for firmer yolks). Remove and transfer to an ice bath for 5 minutes to stop cooking and make peeling easier. Peel and serve halved over congee or rice.

Alternative uses

To use salted egg yolks in recipes (sauces, mooncakes, pastries), steam whole salted eggs for 10–12 minutes, open shells, remove yolks, then oven-dry or bake at 160°C (320°F) for 8–12 minutes until slightly grainy. Store separated yolks in fridge up to 5 days or freeze.

Notes and safety

Always use uncracked, clean eggs to prevent contamination. Maintain a clean container and utensils. If brine becomes cloudy or develops an off smell, discard and start over. Adjust cure time to taste: shorter yields milder salt and softer yolk, longer yields saltier, firmer yolk. Chicken eggs can be used; reduce cure time by ~5–7 days.