Homemade Salted Eggs
Transform your culinary staples with this easy and traditional recipe for **Homemade Salted Eggs**—a timeless Asian delicacy perfect for enhancing meals with rich, umami flavor. Made with just four simple ingredients—fresh duck eggs, water, salt, and an optional splash of aromatic Shaoxing wine—this recipe is as straightforward as it is rewarding. The eggs are soaked in a flavorful brine for 3–4 weeks, creating a creamy, savory yolk and a firm, salt-infused white that pairs beautifully with congee, stir-fries, or baked goods. Ideal for those who love DIY preservation techniques, this homemade take on salted eggs ensures a fresh and customizable result, free from preservatives. Whether you're elevating a traditional dish or adding a gourmet twist to your recipes, these salted eggs are a pantry essential worth the wait.
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Ingredients
- 12 large Duck eggs
- 2 liters Water
- 500 grams Salt
- 100 ml Chinese Shaoxing wine (optional)
Directions
Step 1
Begin by thoroughly washing the duck eggs to remove any dirt. Wipe them dry with a clean towel.
Step 2
In a large pot, bring 2 liters of water to a boil. Gradually add 500 grams of salt, stirring until all the salt is completely dissolved.
Step 3
Once the salt is dissolved, remove the pot from heat and let the brine cool to room temperature.
Step 4
If adding, pour in 100 ml of Shaoxing wine to the cooling brine mixture. The wine is optional, but it adds a pleasant aroma to the salted eggs.
Step 5
Place the cleaned duck eggs gently into a large glass jar or a clean ceramic pot where they can fit comfortably without overlapping.
Step 6
Once the brine has cooled down to room temperature, pour it over the eggs in the jar, making sure that all eggs are completely submerged under the brine.
Step 7
To help keep the eggs submerged, you can place a small clean plate or glass weight on top of the eggs.
Step 8
Cover the jar with a tight-fitting lid or plastic wrap. Store it in a cool, dark place where the temperature remains consistent.
Step 9
Let the eggs sit in the brine for 3 to 4 weeks. The longer you brine them, the saltier the eggs will become. For a basic level of saltiness, 3 weeks is usually sufficient.
Step 10
After brining for your preferred length of time, remove one egg and boil it to test for desired saltiness. If satisfactory, remove all eggs, rinse them in clean water, and store them in the refrigerator until use.
Step 11
The salted eggs are now ready to be used in your favorite recipes. They typically last up to a month when stored properly in the refrigerator.
Nutrition Facts
| Serving size | (3468.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1693.3 |
| Total Fat 120.0g | 0% |
| Saturated Fat 38.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 7428.0mg | 0% |
| Sodium 197984.9mg | 0% |
| Total Carbohydrate 22.0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 15.3g | |
| Protein 108.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 649.7mg | 0% |
| Iron 32.4mg | 0% |
| Potassium 1752.0mg | 0% |
Source of Calories