Homemade Salted Egg | 簡單自製鹹蛋

Salted egg is a popular delicacy across Asia. Raw duck eggs are steeped in salt
water for a month and the yolk changes its consistency. It is SUPER easy to make
and the dishes created with it is AMAZING. The egg or yolk is often used in
stir-frying to enhance the flavor of a dish, in pastry(like moon cake) to create
a new depth of flavor, or steamed and eaten with plain congee.

Servings:

Author: Choochoo-ca-Chew

Course:

Side Dish

Cuisine:

Chinese Taiwanese Asian

Keywords:

Duck Egg Salted Egg

Instructions

1 Clean the eggs with a clean cloth in running water, pat the eggs dry.
2 Carefully place the eggs in the jars. Each quart jars should be able to fit 6
eggs. If not, you can use a bigger jar and add more brine (water to salt: 4:1).
3 Separate the spices(if using) into two portions and add them to the jars.
4 Bring 4C water and 1C Salt to a boil and dissolve all the salt. Let cool.
5 Add 1/4C rice wine or vodka to the cooled brine.
6 Pour the brine over the eggs, make sure that all the eggs are submerged in the
brine. You may need to add a rock or something heavy on top to keep the eggs in
the brine.
7 Store the jars in a dark cabinet for 1~2 months. Depending on the size of the
eggs. I stored mine for 5 weeks and they weren't completely penetrated. 1 month
should be enough for chicken eggs; may need longer for duck eggs, about 6 weeks
to 8 weeks.
8 If used for stir-frying/ eating with congee:

Steam the eggs for 10 minutes, let cool and keep in the fridge. They are good
for 6 months!
9 If using the yolk for pastry:

Crack the eggs open and take the yolk out, keep in a container and freeze them
till ready to use.

The raw egg whites can be used in mixing with ground pork/beef for meatloaves,
bun and dumpling fillings or vegetable stir-fry.

Keep the egg whites in the fridge if you can't finish it all at once.

Homemade Salted Egg | 簡單自製鹹蛋

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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