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.
Course pantry
Cuisine Chinese
Keyword egg, salt
Servings 10Making 10 salted duck egg.
Calories 152kcal
Author Elaine
Ingredients
10fresh duck eggs
500mlhard liquor, or 100ml to soak in batches
500mlwater
175gsalt
Instructions
Carefully wash the eggs until clean. Then place under sunshine for 6 hours (depending on the room temperature) in winter. In summer days, shorten the time to 1 hour, morning sun please. Or at least 4 hours in other seasons.
Then soak the eggs with lard liquid or you can use a small amount of the liquid and soak them in batches.
In the mean time, add salt and water in a completely clean pot, heat until boiling. Turn off the fire and wait until cool down.
Wait for 25 to 45 days, also depending on the room temperature.
When the egg is well pickled, hard boil them before serving.
Notes
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.