Salted Duck Eggs Recipe
This recipe details the traditional method for making salted duck eggs through a simple brine solution. Duck eggs are submerged in a concentrated salt-water mixture and cured over several weeks, resulting in a distinctively salty flavor and a rich, oily yolk. These versatile eggs are a staple in many Asian cuisines, ideal for congee, mooncakes, or various savory dishes.
Equipment
- 1 Large Stockpot For preparing the brine solution.
- 1 Large non-reactive container with lid Glass jar or food-grade plastic container for brining the eggs.
- 1 Measuring Cups For accurate measurement of water and salt.
- 1 Whisk or Large Spoon To thoroughly dissolve the salt in water.
- 1 Slotted Spoon For carefully handling and transferring the duck eggs.
Ingredients
Main
- 2 1/2 quarts water
- 3 cups kosher salt
- One dozen 12 duck eggs
Instructions
- Gently clean the duck eggs under running water to remove any dirt or debris, then pat them completely dry.
- In a large stockpot, combine 2 1/2 quarts of water and 3 cups of kosher salt. Bring the mixture to a boil over high heat, stirring continuously until all the salt is completely dissolved.
- Remove the pot from the heat and allow the brine solution to cool down completely to room temperature. This is crucial to prevent the eggs from cooking.
- Carefully place the clean, dry duck eggs into your large non-reactive container, ensuring not to crack them.
- Pour the cooled salt brine over the eggs, making sure they are fully submerged. If any eggs float, place a small, clean plate or weight on top to keep them submerged.
- Seal the container tightly with a lid and store it in a cool, dark place, such as a pantry or cabinet, for a minimum of 3 to 4 weeks.
- After 3 weeks, you can test an egg by removing it from the brine, rinsing it, and boiling or steaming it for about 10-15 minutes until set. Peel and taste to check the saltiness.
- If not salty enough, return the remaining eggs to the brine and continue curing, checking every few days until the desired flavor is achieved (typically up to 6 weeks).
- Once cured, remove the eggs from the brine. You can rinse and store them in the refrigerator, or keep them submerged in their brine, for up to one month.
- Before serving, boil or steam the salted duck eggs for 10-15 minutes until the whites are firm and the yolks are firm and oily.
Notes
1. Ensure all duck eggs are thoroughly cleaned but not scrubbed, to remove any surface dirt without damaging the shell. Avoid using cracked eggs. 2. The brine solution must be completely cool before adding the eggs to prevent premature cooking or denaturing. 3. It is crucial that the eggs remain fully submerged in the brine throughout the entire curing process. Use a plate or a small, clean weight if necessary to keep them submerged, preventing spoilage. 4. Curing time can vary from 3 to 6 weeks depending on desired saltiness and yolk texture. For optimal results, taste test one egg after 3 weeks, then every few days until the desired saltiness is achieved. 5. Once cured, store the salted eggs in the refrigerator, either in the brine or rinsed and dried, for up to a month. Boil or steam them before consumption.