Store-bought salted duck eggs are fine, but they’re often lacking in flavor. So instead of buying them, opt to make your own! Keep reading for our rich, creamy, savory Chinese-style salted duck egg recipe.
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How to Make Salted Duck Egg Straight From Your Kitchen
- 12 duck eggs
- 1/2 cup Baijiu (if not available, use whiskey)
- 1/4 cup sea salt
- 1 liter water
Things You’ll need:
- glass container (enough to hold 12 eggs)
- cooking pot
Step 1: Wash the Eggs
Wash the duck eggs in clean running water to clear all dirt and debris. Then, carefully place them in the brining container. Make sure not to shake them around or the eggs might crack and break.
Step 2: Prepare the Brining Glass Container
Fill the glass container with enough water to submerge the duck eggs. Once you’re done, remove the eggs from the water and set aside the glass container filled with water.
Note: This step is done so you’ll know exactly how much water you’ll need to brine the eggs in.
Step 3: Let the Eggs Bathe in the Sun
Take the duck eggs and place them under the heat of the early morning sun for around 3 to 4 hours — reduce to no more than 2 hours if it’s hot out. Turn the eggs in increments of one hour to ensure equal sunbathing.
Note: Letting the eggs sunbathe in the afternoon sun will weaken the shells, so it’s best to perform this step at sunrise.
Step 4: Boil the Salted Duck Egg Brine
Take the glass container you set aside earlier and pour the water into a pot. Mix in the salt and aromatics — if you’re using any — then bring to a boil over medium to high heat.
Afterward, turn the stove off, cover the pot, and let the pot cool for a few minutes. You can clean and dry the container you used to measure water out in the sun.
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Step 5: Soak the Eggs in Baijiu
Transfer the Baijuu — or alternative whiskey brand — to a large bowl and carefully soak the eggs in them for one hour. To get all sides of the eggs wet, turn them every 10 to 15 minutes or so.
Step 6: Brine the Duck Eggs
By this time, the salt and water brine mixture should be cooled down to room temperature. The glass container should already be dry as well.
Carefully transfer the eggs into the container, pour the Baijiu you soaked the eggs in, then submerge them all in the salt-water mixture. Make sure every single egg is submerged.
Next, tightly cover the glass container then store the salted duck egg brine batch in a dry, cool area away from direct sunlight or running water for one to two months. Brine the eggs for another two to three weeks if you feel the flavor’s not rich enough yet.
Step 7: Cook Your Salted Duck Egg
Submerge in a pot of water, bring to a boil over medium heat, and cook for 10 to 12 minutes. Remove from heat then let cool before serving.
Enjoy your homemade duck eggs!
Check out this simple, easy-to-follow salted duck egg recipe by Flavours of Asia:
To get the best dining experience out of your freshly made salted eggs, we highly recommend pairing them with other rich, savory foods. Salted eggs would go well with an array of options such as smoked meat, fried octopus, and roasted chicken.
If you don’t want to eat that much meat, however, you can try mixing them in your salads. Rich, creamy chunks of salted duck egg would blend well with light, refreshing veggies like cabbage, broccoli, tomatoes, onions, asparagus, and mushrooms, among others.
What would you eat salted duck egg with? Share your favorite food combinations with us in the comments section below!
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