Description
Learn how to make salted duck eggs using the traditional brine method for a flavorful culinary experience.
Ingredients
Scale
- 10 duck eggs
- 4 cups water
- 1 cup rock salt
Instructions
- Rinse the duck eggs under running water. Use a soft sponge or cloth to gently scrub off dirt while ensuring you don’t crack the shells. Dry them thoroughly with a kitchen towel.
- Boil the water and salt by combining 4 cups of water and 1 cup of rock salt in a saucepan. Bring it to a boil over medium heat, stirring occasionally until the salt is fully dissolved.
- Cool the brine completely at room temperature.
- Jar the rinsed and dried eggs carefully into a clean glass jar. Pour in the cooled brine, ensuring the eggs are completely submerged.
- Seal a plastic bag with the remaining brine on the eggs to ensure they stay submerged.
- Cure the eggs by closing the lid on the jar and letting them sit at room temperature for about two weeks.
Notes
Make sure your duck eggs are at room temperature before starting, and have a clean glass jar handy for storage. Avoid opening the jar before the curing time is finished for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Brining
- Cuisine: Chinese
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 950mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg