Salted egg 腌咸鸭蛋

I bought a tray of duck egg thinking that I will cook something out of it but unfortunately I couldn't recall which recipe was it so in the end, I ended up with this tray of duck egg that I didn't know what to do with it.

So I decided to try my hand at making Salted Egg.  Hubby thinks I am crazy but well for experiment sake, I am game for it.

Findings: I had a hard time putting weight on the eggs as my container's openning is small and thus I can't fit a small plate inside.  The only ones that can squeeze through is sauce plate and that was not enough.  It was frustrating then as a slight movement, I had to redo the whole process again.

If I ever try this again, I will layer the eggs, put the weight and then fill in the salt solution in real slow.

Source: Kim Ping Wong

What you need:

400g sea salt

1000ml water
10 duck eggs
2 star annise
1 tbsp shaoxing rice wine 绍兴酒

Method:

Boil water and salt until salt dissolved.  Leave salt water to cool COMPLETELY.

Wash duck egg and wipe dry.  Set aside.

Wash and dry container thoroughly.

Lay duck eggs at the bottom of the container neatly.  

Pour salt solution into the container.  Salt solution MUST be FULLY submerged.  Place some weight over the eggs if necessary.

Store in a cool, dark place.

After 18 days, salted eggs are ready.

Store the remaining eggs in the fridge.


Cheers!