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May 28, 2008 01:55 PM

Chinese salted egg recipe anyone?

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.

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  1. 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
    1 gallon lidded glass Jar
    4 quart cooking pot


    12 Duck Eggs
    3 quarts water

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


    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.

    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

      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

        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

          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

        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

          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

          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

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