This salted egg recipe made with fresh duck eggs using the brine method is a great way to preserve eggs and super easy to make. They take about 30 minutes to prepare and the result is definitely worth the wait! YES, you have to wait for at least 30 days (up to 60 days), depends on the size of eggs. Chicken eggs will require less (2 weeks at least). Once the duck eggs reached the ideal state, remove them from the brine to avoid them becoming too salty. Store them, uncovered, in a plastic box, and use them within 2 weeks. Hard-boiled duck eggs still in the shell can be stored in the refrigerator for up to 1 month.
Salted eggs work great as part of a meal. In China, the boiled ones are often enjoyed with congee as a breakfast. Salted duck eggs are all about the YOLKS. The egg whites taste very similar to uncured one, but the yolks taste like salted roasted chestnuts. A perfect well salted duck egg should have a a firm white that’s not too salty and a rich egg yolk that’s CREAMY, OILY and golden orange in colour. You can use the yolks to fill the Chinese rice dumplings and mooncakes, or to make stirfries.
- Rinse the eggs under running water until clean. Place them in a basket and sunbathe for 1-2 hours in the early morning sun so they are naturally dried, or use a fan to dry them completely. (if you are in a hurry, then dry them with a kitchen towel) This step is important. There must be no water on the surface of the eggs because the moisture is a breeding ground for bacteria.
- Place the dried eggs in a bowl and pour in vodka. Soak the eggs in the liquor for an hour, turning the eggs every 10 minutes, so they are evenly soaked.
- Fill a saucepan with the water and sea salt. Add in star anise, bay leaves, Szechuan peppercorns and cassia cinnamon bark. Bring the mixture to a boil over high heat, stirring a few times until the salt is completely dissolved. Now lower the heat, covered, and let it simmer for 5 minutes. Turn off the heat and allow the spiced brine to cool down completely.
- Place the well soaked duck eggs in a large enough glass containers (or two smaller ones). Pour in the soaking vodka together with the cooled brine, making sure they are all completely submerged.
- Close the lid so container is thoroughly sealed, and store in a cool, dry place for 30 to 60 days. Egg sizes vary, so curing time will vary as well. You can cook one after 30 days to see if it’s done. Try again in two weeks if it’s not quite there! Mine took 45 days.
- Boil the salted duck eggs in a pot of boiling water for 8-10 minutes. Cut into halves and enjoy! You can also panfry them just like you do the normal eggs.