Homemade Salted Eggs
Transform your kitchen into a traditional culinary haven with this foolproof recipe for Homemade Salted Eggs. Perfect for fans of Asian cuisine, this recipe uses large duck eggs, a generous salt brine, and the optional touch of Chinese Shaoxing wine for an added layer of nuanced flavor. With minimal effort and just 20 minutes of prep time, these salted eggs are incredibly easy to make and offer a depth of umami that elevates classic dishes like congee, salads, or stir-fries. Simply brine the eggs for 3–4 weeks, adjusting to your preferred level of saltiness, and enjoy a versatile ingredient that can be stored for up to a month. This homemade method not only delivers authentic taste but also brings a creative touch to your pantry staples. Whether you're making them for classic recipes or experimenting with fusion dishes, these salted eggs are a flavorful addition you'll love having on hand!
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Recipe Information
Ingredients
- 12 large Duck eggs
- 2 liters Water
- 500 grams Salt
- 100 ml Chinese Shaoxing wine (optional)
Instructions
Begin by thoroughly washing the duck eggs to remove any dirt. Wipe them dry with a clean towel.
In a large pot, bring 2 liters of water to a boil. Gradually add 500 grams of salt, stirring until all the salt is completely dissolved.
Once the salt is dissolved, remove the pot from heat and let the brine cool to room temperature.
If adding, pour in 100 ml of Shaoxing wine to the cooling brine mixture. The wine is optional, but it adds a pleasant aroma to the salted eggs.
Place the cleaned duck eggs gently into a large glass jar or a clean ceramic pot where they can fit comfortably without overlapping.
Once the brine has cooled down to room temperature, pour it over the eggs in the jar, making sure that all eggs are completely submerged under the brine.
To help keep the eggs submerged, you can place a small clean plate or glass weight on top of the eggs.
Cover the jar with a tight-fitting lid or plastic wrap. Store it in a cool, dark place where the temperature remains consistent.
Let the eggs sit in the brine for 3 to 4 weeks. The longer you brine them, the saltier the eggs will become. For a basic level of saltiness, 3 weeks is usually sufficient.
After brining for your preferred length of time, remove one egg and boil it to test for desired saltiness. If satisfactory, remove all eggs, rinse them in clean water, and store them in the refrigerator until use.
The salted eggs are now ready to be used in your favorite recipes. They typically last up to a month when stored properly in the refrigerator.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7428 mg | 2476% | |
| Sodium | 197985 mg | 8608% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 15.3 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
