Homemade Salted Duck Egg is a famous Chinese side dish especially for breakfast. The egg white can be matched with congee directly while the yolk can be used in steamed recipes, stir fry dishes and traditional Chinese moon cake.
Servings: 10 Making 10 salted duck egg.
Calories: 152 kcal
fresh duck eggs
Wash your duck eggs carefully and set aside to drain.
Prepare two small bowls, pour hard liquor in one bowl and salt in another one.
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.
Repeat the above steps to finish all the left duck eggs.
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.
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.
Salted Duck Egg
Amount Per Serving
Calories from Fat 81
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Total Carbohydrates 1g
* Percent Daily Values are based on a 2000 calorie diet.