📝 About This Recipe
A cornerstone of Chinese culinary heritage, these salted duck eggs are cured to achieve a velvety, oil-rich yolk that glows like a harvest moon. The process transforms a simple egg into a savory delicacy with a complex, umami-rich profile and a firm yet creamy texture. Perfect as a savory topping for silken tofu or a rich accompaniment to morning congee, these eggs are a testament to the magic of patient preservation.
🥗 Ingredients
Main Ingredients
- 12 pieces Fresh Duck Eggs (cleaned and dried thoroughly; ensure shells have no cracks)
- 1 tablespoon Sichuan Peppercorns (adds a subtle floral aroma)
- 3 whole Star Anise (provides a sweet, licorice-like depth)
- 1 piece Cinnamon Stick (approximately 3 inches long)
- 3 pieces Bay Leaves (dried)
The Brine
- 5 cups Water (filtered water is preferred)
- 1.5 cups Sea Salt (use coarse grain salt for best results)
- 1/4 cup Baijiu (High-proof Chinese Sorghum Wine) (at least 50% alcohol; helps the oil release from the yolk)
- 1 tablespoon Rock Sugar (balances the harshness of the salt)
For Serving (Tofu Assembly)
- 1 block Silken Tofu (chilled and drained)
- 2 tablespoons Light Soy Sauce (for drizzling)
- 1 teaspoon Toasted Sesame Oil (for aroma)
- 2 stalks Green Onions (finely sliced)
- 2 tablespoons Pork Floss (optional garnish for texture)
👨🍳 Instructions
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1
Inspect each duck egg carefully for micro-cracks by gently tapping them or using a bright light; discard any with imperfections as they will spoil during the long curing process.
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2
Wash the eggs gently in lukewarm water to remove any dirt. Dry them completely with a clean kitchen towel. Any moisture on the shells can introduce bacteria, so they must be bone-dry.
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3
In a large pot, combine 5 cups of water, 1.5 cups of sea salt, star anise, Sichuan peppercorns, cinnamon stick, bay leaves, and rock sugar.
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4
Bring the brine to a rolling boil over medium-high heat. Stir occasionally to ensure the salt and sugar are fully dissolved. Boil for 5 minutes to infuse the spices.
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5
Remove the pot from the heat and allow the brine to cool completely to room temperature. This is crucial; hot brine will cook the eggs prematurely.
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6
Once the brine is cold, stir in the Baijiu. This high-proof alcohol is the 'secret ingredient' that penetrates the shell to help the egg yolk release its natural oils.
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7
Carefully place the dried duck eggs into a large, sterilized glass jar. Do not drop them; place them gently to avoid cracking.
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8
Pour the cooled brine and spices over the eggs until they are completely submerged. If the eggs float, use a small weighted plate or a plastic bag filled with brine to keep them under the surface.
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9
Seal the jar tightly and store it in a cool, dark place (like a pantry) for 30 to 40 days. At the 30-day mark, harvest one egg to test for saltiness and oiliness.
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10
When ready to eat, remove the desired number of eggs from the brine and boil them in plain water for 12-15 minutes, just like a hard-boiled egg.
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11
To serve with tofu: Slice the chilled silken tofu into 1-inch cubes and arrange on a plate. Peel the boiled salted duck egg, mash the golden yolk, and chop the whites.
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12
Scatter the egg pieces over the tofu, drizzle with light soy sauce and sesame oil, and garnish with green onions and pork floss for a classic cold appetizer.
💡 Chef's Tips
Always use the freshest duck eggs possible; their higher fat content compared to chicken eggs results in a much creamier yolk. If you cannot find Baijiu, use vodka or gin, though the flavor profile will slightly shift. Label your jar with the 'start date' and 'expected end date' so you don't lose track of the curing time. Once the curing process is complete, remove all eggs from the brine and store them in the refrigerator to stop them from becoming overly salty. Do not reuse the brine for a second batch as the salt concentration will have changed and it may have absorbed impurities.
🍽️ Serving Suggestions
Serve alongside a bowl of hot, plain white rice congee for a traditional Chinese breakfast. Mash the cooked yolks into a paste and use it as a decadent sauce for fried shrimp or calamari. Slice the eggs into wedges and serve as part of a cold appetizer platter with pickled cucumbers. Pair with a chilled glass of dry Riesling or a pot of hot Tieguanyin Oolong tea to cut through the richness of the yolk. Incorporate the chopped yolks into mooncake fillings or savory zongzi (sticky rice dumplings).