Salted duck egg is a very famous Chinese traditional food across the entire country. We usually make this duck eggs with preserved eggs together. It has been a long family tradition and memory.
Salted duck egg can be used in many recipes-like duck egg fried bitter melon, steamed with minced pork etc. Besides, the duck egg yolk is also used in classic Cantonese Moon cakes, which is a traditional food for Chinese Mid-autumn day. Now, there are packaged single salted duck eggs available in the market. But as long as you tried once at home, you will never want to try the store-bought version again.
The standard of well-made salted duck egg is the texture and taste of the egg yolk. Usually good ones will diffuse oil and has oily sand like texture. We call this as “翻沙” in Chinese. They are around 5 ways to make salted duck egg, the method I introduce today is dry method using wine and salt only. Some of the traditional ways are not feasible since we cannot find the tools and materials needed like yellow sands. But there is another way popular among housewives—pickled duck eggs. I will introduce that way later. Relatively, this wine and salt method is quicker but not so evenly than pickled version. That’s why we need to turn the eggs over each week.
Picture below is my homemade salted duck egg after boiled.
How long to make perfect salted duck egg?
The actual time needed is very much depending on how salty you want the eggs to be and on the room temperature. A perfect well fermented salted duck egg has a oily egg yolk and acceptable saltiness in egg white. But in most cases, we need to find a balance.
In warm days, we need to start testing for around 3 weeks (in shadow places). Start testing the saltiness of the egg after 3 weeks fermentation. Just boil one and cut in halves for testing. Wash off all the salt on surface (to stop the fermentation) when they are appropriately salted. and place them in the refrigerator. However in winter days, one or two more weeks might be needed.
Let’s start:Roll one duck egg around in the hard wine liquor for around 5 seconds.
Then transfer the egg to the bowl with salt. Roll them around so it will be evenly coated with salt.
Package each one with plastic wrap.
Exposure under sunshine for half a day and then remove your box to shadow places for around 25 to 35 days. Turn the eggs over each week.
The fresh and un-boiled duck egg yolk is an essential ingredients for traditional Chinese moon cakes.
- 10 fresh duck eggs
- 100 ml hard liquor
- 120 g salt
- Plastic wrap
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Wash your duck eggs carefully and set aside to drain.
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Prepare two small bowls, pour hard liquor in one bowl and salt in another one.
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Roll one duck egg around in the hard wine liquor for around 5 seconds.
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Then transfer the egg to the bowl with salt. Roll them around so it will be evenly coated with salt.
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Package each one with plastic wrap.
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Repeat the above steps to finish all the left duck eggs.
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Exposure under sunshine for half a day and then remove your box to shadow places for around 25 to 35 days. Turn the eggs over each week.
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How to serve: remove the salt on the surface and then boil in water for around 8-10 minutes. Serve directly with congee or noodles.
Exposure under sunshine can help the salt permeating the shells and further make sure the high quality of the egg yolk.
The Nutrition Facts is based on each single egg.
Hope you enjoy!
Never in a million years would I have thought to make this myself. My brother loves curing and salting things himself, he is going to love this recipe! Thank you for sharing – sending it to him now!
Haha Nagi,
We seldom buy from store. From generations, we made salted duck egg and persevered egg at home. It is really easy and much fresher than store bough version. You should try it yourself.
Do you have to use duck eggs? What about chicken eggs found at a grocery store?
Duck eggs are perfect for salted eggs. However you can use chicken eggs too. Make sure your eggs are fresh and you need to shorten the time slightly since chicken eggs are smaller than duck eggs, usually.
Hello,
May I know what is the purpose of the hard liquor? Is it for sterilization? Can I skip that process?
Hi Nadia,
Hard liquor is used to speed up the process and make the lecithin separated from the protein, thus making a perfect salted egg yolk. It can help the permeation of salt by destroying oil layer near the egg shells.
It should be ok to skip the process but not recommended.
Hi just came across website looking for good places to eat in Changdu.
Three questions:
1. How long do your salted duck eggs last before the go bad, a so called shelf life?
2. In your Ma-Po Dofu recipe, you did not use any dried red chillis, if one does, how best way to use?
3. Do you have any recommendations for really good restaurants in Changdu?
Really like your blog!!! Keep up the great work.
A new fan.
Saki
Hi Saki,
Thanks for stopping by and leaving me such a nice comment. For your questions
1. I would not recommend keeping the homemade salted duck egg for more than one month because there is no antiseptic substance used in the recipe. Otherwise, you need to boil them and keep in vacuum package.
2. If you love spicy taste very much, you can add extra dried red chili in mapo tofu, just fry them before adding doubanjiang. Or you can use some chili powders at the very last step along with fresh Sichuan peppercorn powder.
3. I am quite sorry for this question, because I am living in Guangdong province and I have not been to Chengdu for quite a long time.
Wish you happy eating and enjoy your time in Chengdu. It is really a great place.
Hi Elaine,First of all thank u so much for sharing ur recipe on how to make ur own salted eggs.I ddnt knw that d process of making it is super easy!However cld u kindly give a suggestion on what kind or brand of hard liquor I cld use?Thanks!
Hi Kune,
It is ok to use any brand of hard liquor, just make sure the alcohol content is around or higher than 50%. I am using Chinese 二锅头.
Thank you for the recipe! Will try this week! I love congee and friends recommended I try it with salted eggs.
Hi Gonzalez,
Go ahead and I am looking forward to your good news. Salted egg really matches perfectly with summer.
Hello Elaine, I have only used preserved duck eggs in a salt water solution. This method seems about 2x faster! Have you preserved duck eggs in salt water, and if so, Is there a difference in taste or texture?
Thank you!!
Sorry for the followup comment — I meant to say that I have preserved duck eggs in salt water solution before, but never just packed them in salt. Thank you so much!!
Also, I plan to use these eggs for making “hom dan” the steamed ground pork dish with ginger, topped with duck eggs. My Shanghainese mother made this when I was growing up, and I’m now making it for my Children it’s the ultimate comfort food!!!
Hi Lin,
I used pickled method to make preserved duck egg (I believe that’s the way you are referring to). I do not think there is obvious texture or taste difference. This salt wrapped method is faster but we need to be very careful about the time to washing off the salt, otherwise the duck might be over-salted. You can use either way of course.
By the way, I love steamed pork with salted duck eggs. It has been my best memories too.
Hi Elaine, thank-you so much for this recipe and your wonderful blog. It’s so nice to be able to find traditional Chinese recipes that Ive eaten as a child and cook them myself in a small regional town in Australia. I have a question about the amount of time to ferment the duck eggs. I noticed you said it takes about 3 weeks in summer and only 1-2 weeks in winter. I would have thought the fermentation process would be faster in summer and slower in winter. Is there a reason why this takes longer in summer? Many thanks!
Hi Tara,
You are right. Fermentation goes faster in summer than winter. It is a typo. I mean one or two more weeks required in winter days.
Ah ok, thanks for clarifying!
Hi Elaine:
I bought fresh duck eggs two weeks ago. They were kept in the fridge. Is it ok to use them or they need to be super fresh?
Please let me know because I want to try making these tomorrow.
Thank you.
Renuka
Hi Renuka,
Two week duck eggs are good for this recipe. But you need to figure out whether they are fresh at the store. Fresher eggs are better of course. You can break one and see whether they are still fresh.
Hi Elaine,
Could you clarify what is meant by “hard wine liquor”? Would that be brandy?
Thanks,
Hi,
Here I mean liquor with higher liquor volume like Brandy, Whisky or vodka.
Hello Elaine,
I just came across your blog. Lovely articles and pictures. I can’t wait to try some of the recipes. Regarding salt, what type of salt is required – kosher salt, sea salt, regular salt, etc?? Can the eggs simply be left in a bed of salt instead of individually wrapped? Thank you.
Theoretically all salt should work but sea salt should be better.
Hi, Ellaine!
My family loves salted duck eggs. Here in the Philippines, most of the ones sold in the market are colored red to distinguish them from regular eggs. Since I am trying to avoid those “food coloring”, I tried making salted duck eggs once using the salt & water method after a friend gave me 6 pieces fresh eggs, I plan to make a bigger batch next time, around 20 pieces. I am wondering if after 35 days, can I just wash the eggs and put them in the fridge without boiling and boil/cook some only when I need them? How long would they keep in the fridge without boiling and how long after they have been boiled? Sorry for my many questions, I would appreciate advise from experts like you. Thanks so much!
Hi Grace,
As long as they are well washed, the salted eggs can be kept in fridge directly. Firstly wash the extra salt off and then dry the egg with kitchen paper and then put in air-tight package. I believe it is ok for kept the eggs for 1 to 2 months as long as the eggs are fresh enough and there is no cracks on the shell.
Or boil them and keep in air-tight bags. 2 or 3 weeks seem ok for me. I share a large batch with my mom this year. All of them looks perfect now.
Hi Elaine
On your comment you mention to use higher liquor volume like Whisky. I have blended scotch whisky of 40% alcohol content. May I know if I can use this?
Thank you.
Yes, Millie. That type can work.
Elaine:
You have a wonderful website and the pictures in your recipe are so beautiful. Your recipes are very easy to follow.
I read that you live in Guangdong. My wife is first generation Chinese/American. Her parents are from Taishan, formerly known as Toishan.. My wife speaks the local village dialect of Toishan. She use to live in Chinatown in Los Angeles where there were plenty of people who spoke this dialect. Because of work she moved to San Francisco, then Washington, DC and now to the east Coast of Florida. Since moving here she has found no one who speaks it. She now only speaks it to our dogs. Of course even though they understand they don’t speak back.
We have yet to find any good authentic Cantonese restaurants in Florida. My wife is a wonderful chef as her parents owned several Chinese Restaurants in Los Angeles. She has taught me to cook many dishes but I like to surprise her once in a while with something new. I plan on trying to make the salted preserved duck eggs and have found a farm where I can get fresh duck eggs. After perfecting that I want to try various Moon Cakes. I have not found any moon cakes locally and they are expensive online. She always talks about the double yolk Moon Cakes she had crowing up in Los Angeles. We have been to China several times and hope to go back soon.
Keep up the good work.
Darryl,
I am really touched by reading your description about speaking dialect to dogs scene. I have been living in Shenzhen for nearly 5 years but I can’t speak the local dialect too. But I can understand the meaning. I hope she can find some comfort in talking with dogs. Sincerely wish you a great success with my recipe and make a happy memory food for your wife.
Happy cooking!
Can I put it in the frig instead of shadow place?
Shadow place provides a more fitful temperature comparing with fridge.
Hi Elaine,
Is the first time which I’m making chicken salted eggs at home. I kept them for about 2 months now in the jag. How do I recognise if the eggs are still good?
How long I can keep them ?
Thank you for your recipe.
Get one out and cook it. Taste whether it is well salted.
You need to wash the salt when they are well salted and then place in fridge up to 2 months.