Salted Duck Eggs Recipes
SALTED DUCK EGGS
Our traditional Chinese salted duck egg recipe is the result of many tests & experiments. They're the perfect salted duck eggs--way better than storebought!
Provided by Judy
Categories Eggs
Number Of Ingredients 4
Steps:
- First, wash the eggs in plain water until clean.
- Carefully arrange the eggs in the container they'll be brined in. Add enough water to cover the eggs so they are completely submerged. This step is to find out how much water you need, so do not discard the water.
- Carefully remove the eggs from the water, and let them sunbathe for 3-4 hours in the early morning sun; reduce the sunbathing time to 1-2 hours if the temperature is higher than 65F, but it should still be early morning sun! Turn the eggs every hour. The late morning hot sun may result in cracked eggs during the salting process.
- Meanwhile, transfer the water in the container to a clean pot-I used about 1 quart of water (if you're using aromatics, it's time to add them now!). Stir in ¼ cup salt and bring to a boil. Turn off the heat, cover, and cool completely to room temperature. In the meantime, take the container, and let it dry out completely in the sun.
- Pour ½ cup of Chinese baijiu (or whiskey) into a large bowl, carefully take the eggs, and turn them over in the baijiu. ½ cup of baijiu isn't enough to submerge them, so you'll have to roll them around every 10 minutes so they are soaking at all times. Soak the eggs in the baijiu for 1 hour.
- Once the salt water is completely cooled and your container is dry, add the eggs back to the glass container one by one. Pour in the baijiu used to soak the eggs along with the cooled salt water. Arrange the eggs with a clean utensil to make sure they are all completely submerged.
- Cover tightly so that the container is thoroughly sealed, and store in a cool, dry place for 30 to 60 days. Egg sizes vary, so brining time will vary as well. You can cook one after 30 days to see if it's done. Try again in 10-15 days if it's not quite there!
- To cook the duck eggs for your morning congee and other uses, submerge the salted duck egg in a pot of boiling water, and cook over medium heat for 10-12 minutes.
SALTED DUCK EGGS
A Chinese delicacy eaten with meals as a side dish. Salted Duck eggs are also used as a filling for moon cakes and many glutinous rice dumpling recipes. Wonderful when eaten dipped in Chinese mustard and soy sauce. Prep time is generous while "cook" time is at minimum 30 days, maximum 40 days. This recipe is courtesy of Christine Recipe, http://en.christinerecipe. The best salted duck eggs have a briny aroma, translucent egg whites and a bright orange-red yolk.
Provided by evilpepsi555
Categories Chinese
Time 19h
Yield 12 12, 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Sodium 1.2
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