Salted Eggs Recipe: Make This at Home!

Raw and cooked salted eggs

Salted eggs are a popular preserved condiment here in Malaysia, especially when paired with Chinese style cooking. It goes well with rice porridge and is a favourite when used as an ingredient for other popular dishes like salted egg crabs or salted egg yolk squid. More recently, salted egg yolk, in particular, has become the salted caramel of Malaysia, finding its way into desserts including buns and cronuts. Know why eggs are a must-have in every recipe? Read it here.

Typically made using duck eggs, salted eggs have a somewhat cloudy white and a firm, strikingly orange yolk when uncooked. Once cooked, the white is hardened but crumbly, while the yolk is rich and not as salty. Salted eggs are commonly purchased in supermarkets for household use and typically comes wrapped in a thick, black paste that needs to be washed off before using. But did you know that they are also surprisingly easy to make at home?

If you’d like to skip the paste-washing step and ensure your eggs are not loaded with artificial preservatives at the same time, give the recipe below a go.

Ingredients

• 6 fresh duck eggs, rinsed clean
• 5 star anise
• 1 tbsp black peppercorns
• 1 tbsp chili powder or flakes
• ½ cup salt
• 3 cups water

Method

1. In a pot, prepare the brine by boiling water, salt, star anise, peppercorns and chili powder until the salt has completely dissolved. Remove from heat and let cool.
2. Carefully place eggs in a glass jar and pour in the cooled liquid, covering all the eggs. The eggs may float, so place a plastic sheet or container over the eggs and push it down so all the eggs are submerged. Close the lid of the jar.
3. Store it away from heat or cold, preferably at room temperature, for four to five weeks.
4. At four weeks, boil one egg to test for saltiness. If you like it as it is, and the yolk is somewhat grainy with a bright orange tone, the eggs are ready. If you prefer it saltier, keep the eggs brined for another week before removing them from the liquid.
5. Store refrigerated for up to a month.

Extra tips

1. Ensure the eggs have no cracks.
2. You can also test a brined egg by cracking it open into a bowl. The yolk should be bright orange and firm, while the whites slightly cloudy.
3. You can keep the brined salted eggs cooked or uncooked for up to a month in the refrigerator, if you don’t finish them beforehand, that is.
4. Yes, you can use chicken eggs instead, but it won’t be as rich as using duck eggs. You will also want to reduce the brining testing and soaking period by a week.

We told you it was easy. Plus, how impressed would your family and friends be to know you made your own salted duck eggs? Tag us on #butterkicap to show us how your salted duck eggs turn out.