Duck eggs are not commonly seen in the United States outside of Asian restaurants and markets. Salted duck eggs are a Chinese recipe that preserves the eggs through pickling in a salted brine solution. The brining process takes between 30 and 40 days, but once pickled, your salted duck eggs will remain fresh for up to one month in the refrigerator. Use the salted duck eggs or yolks in recipes where required for a savoury, salty addition.
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Things you need
- Gallon jar with lid
- 5 cups water or 4 cups water and 1 cup rice wine
- 1 cup salt
- Whole dried chile peppers (optional)
- Ziploc bag
- Dried beans
Combine the water, salt and a handful of the optional dried chile peppers in the gallon jar.
Seal the jar and shake to combine the ingredients and dissolve the salt.
Add duck eggs into the jar so the water still completely covers the eggs. Duck eggs vary in size based on the breed. Make sure the brine completely covers the eggs.
Fill the Ziploc bag with dried beans and seal.
Place the bag of beans into the jar to hold the raw duck eggs under the brine.
Cover the jar with the lid and store at room temperature for 30 to 40 days or until the egg whites taste salty.
Remove the bag of beans and the salted duck eggs. The salted duck eggs can be eaten as is or cooked. Store leftover salted eggs in the jar in the refrigerator for up to one month.
Rinse the brine off the eggs. Optionally boil the duck eggs for 30 minutes. Cool and eat the duck eggs or use in recipes.
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