Chinese Salted Duck Eggs Recipes

HOMEMADE SALTED EGGS RECIPE

Steps:

• Method: Rinse the eggs and drain well. Set aside. Put water and salt in a saucepan. Add star anise and Szechwan peppercorns. Bring it to a boil. Once the salt completely dissolves, turn off the heat. Let cool completely. Pour in the wine and stir well. Use a clean glass container, carefully arrange the eggs in the container. (Note: check every egg to make sure there are no cracks on it.) Pour salted water into the container and cover the eggs. You'll notice some eggs above would float to the surface, so place something, like a little sauce plate on top of the eggs. The basic idea is to get all eggs submerse completely in the brine. Tightly cover the container and place at room temperature. The brining process normally takes 30 to 40 days. Label the start and finish dates on the container to remind yourself. (I used google calendar to set an email alert to myself.) After 30 days, take one egg out to cook and see if its taste is salty enough. If not, let the rest to brine for a few days more. If you're satisfied, drain all eggs out and wipe dry. Keep them in an egg carton and place in fridge. The salted eggs can be kept for a few weeks in fridge.

SALTED DUCK EGGS

Steps:

• Sanitize your glass container. Boil enough water to fully fill your jar. Allow water to cool just enough so as to not damage your jar when you pour it inches Wait a minute or two, pour the water out and allow your jar to air dry.
• Inspect your eggs for cracks and breaks. Damaged eggs should be exchanged out. Rinse, drain, and set aside.
• In a good sized saucepan being the water, salt, star anise, and peppercorns to a gentle boil. When the salt has completely dissolved turn off the heat and let cool completely. When the brine is cold add the Shaoxing wine. Stir to mix well.
• You will want to make sure your eggs are completely un-damaged one more time. Stack the eggs carefully in the jar.
• Pour the brine over the eggs. If they float above the brine place a weight (i.e. a small sauce plate) on top of the eggs.
• If your jar has a tight fitting lid then cover and label with the date made and the date 40 days ( max ) forward. At 30 days open the jar, remove and boil an egg and taste for saltiness. If the taste is satisfactory then you can remove eggs from jar and place then in a container and refrigerate.
• They will keep in the fridge for 2-3 weeks.
• If your jar lid feels a bit loose take a piece of waxpaper to place over the opening then put the lid on . Label and test as above.
• The dark orange-red yolk is a normal and highly desired effect. It is due to the use of the Shaoxing wine.