Thursday, 27 December 2012

Home-Made Salted Duck Eggs!


1. 10 duck eggs
2. 250gm of salt
3. 500ml of water

1. Wash the duck eggs throughly with soap and under running water.

2. Wipe them dry with a kitchen paper towel.

3. Pour the salt and water into a large pot and bring it to a boil.

4. Once all the salt has been dissolved, set the brine water aside to cool.

5. Place all 10 duck eggs in a large, clean airtight glass container.

6. Pour the cooled brine water into the container.

7. In order for the eggs to be fully submerged, place something heavy over it. You can use a small saucer or a plastic bag filled with water (tied tightly) to ensure that all the eggs are fully submerged.

8. Soak for about 2 weeks.

9. You can check if the eggs are ready by taking out ONE egg on the 14th day and cooking it. If it is not salty enough, continue to preserve the eggs in the brine water for a few more days.

10. When the eggs have reached the level of saltiness that you desire, remove them from the container, wash them and wipe them dry.

11. Store them in the fridge for up to 3 weeks.

12. You can eat them with porridge or use them with stir fry dishes.

Bon appétit!



  1. Do you eat them raw after they are salted for two weeks?

    1. No, we boil them like hard-boiled eggs!

    2. Is the point to make them salty? How is that different than just cooking them and sprinkling salt on them?

      Duck eggs are a total mystery to me and I've never heard of salting them in brine. I apologize if I sound like a dummy. :)

      Hey, make some mayonnaise with them and tell me what it's like. :)

    3. The salt permeates into every corner of the eggs. It is totally different from sprinkling salt on the eggs.

      It's a Chinese dish which we Asians love!

    4. Yeah, I figured. Asian food fascinates me because it's so different. Eggs seem to be included in every meal. I love eggs.