📝 About This Recipe
A cornerstone of East Asian cuisine, these salted duck eggs are transformed through a patient curing process into gems of rich, savory intensity. The magic lies in the chemical reaction between the high-mineral brine and the fatty duck yolk, resulting in a firm, bright orange center that exudes a luscious, oily texture. Whether crumbled over silken congee or encased in a mooncake, these eggs offer a unique balance of sharp salinity and creamy decadence.
🥗 Ingredients
The Eggs
- 12 pieces Fresh Duck Eggs (unwashed, room temperature, no cracks)
The Brine Solution
- 4 cups Water (filtered)
- 1 cup Sea Salt (coarse grain preferred)
- 2 tablespoons Shaoxing Rice Wine (helps the yolk become oily and bright)
- 3 whole Star Anise (for subtle aromatic depth)
- 1 teaspoon Sichuan Peppercorns (optional, for a hint of spice)
- 1 small piece Cinnamon Stick (adds warmth to the brine)
- 1 teaspoon Granulated Sugar (to balance the harshness of the salt)
Sterilization and Storage
- 1/2 cup White Vinegar (for cleaning the eggshells)
- 1 Glass Jar (large enough to fit all eggs with 2 inches of headspace)
👨🍳 Instructions
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1
Thoroughly inspect each duck egg for hairline cracks; even the smallest crack will cause the egg to spoil during the long curing process. Gently wipe each egg with a cloth dampened with white vinegar to clean the shell and slightly thin the membrane, which aids salt absorption.
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2
In a medium stainless steel pot, combine 4 cups of filtered water, 1 cup of sea salt, star anise, Sichuan peppercorns, cinnamon, and sugar.
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3
Bring the brine to a rolling boil over medium-high heat. Stir constantly until the salt is completely dissolved. Let it simmer for 2-3 minutes to infuse the aromatics.
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4
Remove the pot from the heat and allow the brine to cool completely to room temperature. This is crucial; adding eggs to warm brine will partially cook them and ruin the texture.
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5
Once the brine is cold, stir in the Shaoxing rice wine. This alcohol is the secret to achieving that coveted 'oily' yolk texture.
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6
Carefully place the cleaned duck eggs into a sterilized glass jar. Stack them gently to avoid any breakage.
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7
Pour the cooled brine over the eggs until they are completely submerged. If the eggs float, place a small ceramic weight or a plastic bag filled with a bit of brine on top to keep them submerged.
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8
Seal the jar tightly and store it in a cool, dark place (like a pantry) for 30 to 40 days. Do not refrigerate during this curing period.
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9
At the 30-day mark, test one egg. Remove it from the brine, boil it for 12 minutes, and check the yolk. If it is firm, sandy, and oily, they are ready. If not, cure for another 7-10 days.
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10
Once cured to your liking, remove all eggs from the brine, pat them dry, and store them in the refrigerator to stop the curing process. They will keep for up to a month.
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11
To serve, place the desired number of eggs in a pot of cold water. Bring to a boil, then simmer for 12-15 minutes until hard-boiled.
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12
Plunge the cooked eggs into an ice bath for 5 minutes. Carefully crack the shell, slice in half lengthwise with a sharp knife, and serve immediately.
💡 Chef's Tips
Always use the freshest duck eggs possible, as the yolk-to-white ratio is superior to chicken eggs for this recipe. If you cannot find duck eggs, large organic chicken eggs can be used, but reduce the curing time to 21-25 days. Label your jar with the 'Start Date' and 'Expected End Date' so you don't lose track of the curing progress. Never use a plastic container for curing; the high salt concentration can react with the plastic over 40 days. If the brine ever develops a foul smell or mold on the surface, discard the entire batch immediately.
🍽️ Serving Suggestions
Serve halved alongside a steaming bowl of plain white rice congee for a classic breakfast. Crush the cooked yolks and toss them with fried calamari or shrimp for a 'Golden Sands' style dish. Dice the whites and yolks and stir them into a sautéed bitter melon or spinach dish for a salty punch. Pair with a chilled glass of dry Riesling or a warm cup of Pu-erh tea to cut through the richness. Use the raw cured yolks as a filling for traditional mid-autumn mooncakes or sticky rice dumplings (Zongzi).