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Chinese salted egg recipe anyone?

c
Claudette May 28, 2008 01:55 PM

My mom used to make salted duck and chicken eggs when I was a kid, but she said she can't remember the recipe anymore. I said didn't you just leave them in salt and water for 30 days? But she said there's a couple of spoons of acid in there. Acid? Does anyone have a recipe? TIA.

  1. hannaone May 28, 2008 04:43 PM

    Not sure if this is what you are looking for, but this is the way my Korean MIL does salted eggs - she says that this "Chinese Style". You can use chicken eggs but the flavor won't be as "rich".

    Chinese Style Salted Eggs
    Equipment:
    1 gallon lidded glass Jar
    4 quart cooking pot

    Ingredients

    12 Duck Eggs
    3 quarts water
    salt

    Optional
    1 tablespoon baking soda
    1 tablespoon rice vinegar
    2 tablespoons Shaoxing wine

    Directions

    Pour water into cooking pot and bring to full boil.
    Turn off heat and add salt until water is saturated (a layer of salt should form on the bottom of the pot).
    Let cool.

    Optional:
    After brine has cooled you may add the baking powder and EITHER the rice vinegar OR the Shaoxing wine. Mix well.

    Carefully place uncooked eggs into the jar.
    Gently pour the brine into the jar until eggs are covered.
    Cover and let stand in a cool shaded place for at least 14 days, but no more than 60 days.

    At 14 days test one egg - The white should be cloudy and liquid, while the yolk should be firm and bright orange.

    Suggested Uses after Curing:
    Cook the eggs in softly boiling water (simmer) for roughly 45 to 55 minutes.
    Serve with rice porridge.

    Discard whites and use egg yolk as filling for various Asian pastries, buns, or dumplings.

    7 Replies
    1. re: hannaone
      ipsedixit May 28, 2008 04:54 PM

      Ditto this recipe, excpet I don't ever use baking powder.

      Also, I love the duck egg whites. Yes, they are saltier than the yolks, but they go perfect in congee.

      1. re: ipsedixit
        hannaone May 28, 2008 05:05 PM

        My MIL says that some of her friends use the baking soda with good results, so I included that as an option.
        MIL uses a Korean equivalent of Shaoxing but I haven't seen that here in the states.

        1. re: hannaone
          c
          Claudette May 29, 2008 01:40 PM

          hannaone - this is great! Thank you SO much! BTW: I also use these eggs in steamed veggie dishes (pea shoots) and Chinese noodle custards.

      2. re: hannaone
        travelames Jan 29, 2011 10:24 AM

        Bit of a silly question, but why discard the whites? I remember my mom telling us not the eat the whites as kids. Is it just the salt content?

        1. re: travelames
          ipsedixit Jan 29, 2011 10:29 AM

          I like the whites myself and never discarded them.

          My guess is that they are too salty and have a very flat taste to them (at least compared to the yolks).

        2. re: hannaone
          o
          Oregongal May 22, 2011 03:44 PM

          Question about your "suggested uses after curing: do I understand correctly that I should simmer preserved eggs for 45 minutes, and that then they will be firm like a standard hard-cooked egg and ready for serving? I'm looking for an alternative to "100-yr eggs". Thanks!

          1. re: Oregongal
            ipsedixit May 22, 2011 03:55 PM

            You don't need to cook that long. Cook it the same way you do (however you do it )an unbrined regular chicken egg.

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