Salted Duck Eggs
Salted duck eggs are a unique Chinese delicacy made by marinating fresh duck eggs. Once cooked, the whites firm and delicate, and the yolks golden and rich with savory oil. This dish is widely loved by many.
In China, the tradition of eating salted duck eggs during the Dragon Boat Festival, which falls on the fifth day of the fifth lunar month, dates back centuries and is believed to have originated in the Jiangnan region. Ancient people thought that the heart-shaped salted duck eggs could protect the heart from the harmful effects of summer heat. This custom has been preserved and continues to this day.
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Every Dragon Boat Festival, my family prepares salted duck eggs in advance to give to friends and relatives as a gesture of good luck, wishing them health and protection from illness. Here are some tips from my experience in making salted duck eggs for your reference:
1.Choosing Duck Eggs
Select Green-Shelled Eggs: Green-shelled eggs are preferred because they are harder and less prone to cracks, reducing the risk of spoilage during the marinating process. They also tend to produce oilier yolks.
Choose Round Eggs: Rounder eggs often have larger yolks, a tip shared by an experienced egg seller.
Check the Quality: Before purchasing, consider buying one egg to crack open and inspect. A good duck egg will have an orange-red yolk and thick, viscous egg white. If the yolk is light yellow, it might not produce the rich red oil, but it can still be delicious when properly marinate.
2. Marinating Methods
There are several methods for marinating duck eggs, each with its own pros and cons:
Mud Method: This method preserves duck eggs for a long time but is challenging due to the difficulty in finding yellow mud and balancing the salt content.
Dry Salt Method: This is quick and convenient but tricky to balance the salt. Too much salt makes the duck eggs overly salty, while too little can cause spoilage.
Salt Water Method: This is the method we'll use. It’s faster and has a high success rate, making it suitable for beginners. The main drawback is that it requires more space and salt, and the duck eggs must be crack-free.
3. Choosing a marinating Container
Best Option: Ceramic jars.
Next Best: Glass jars.
Acceptable: Food-grade plastic containers.
Avoid stainless steel containers as they can corrode, potentially contaminating the eggs. Regardless of the container, ensure it’s clean, dry, and has a good seal.
4. Storing Salted Duck Eggs
Storage methods depend on whether you’re storing raw or cooked eggs, and for how long:
Sealed in a Bag: For cooked eggs, store them in a sealed plastic bag. They last about 10 days below 20°C (68°F) and 5 days at around 30°C (86°F). This method doesn’t require re-boiling, suitable for short-term storage.
Refrigeration: Both raw and cooked salted eggs can be refrigerated. At 0-2°C (32-35°F), they last around 60 days. Avoid freezing as it affects the texture.
Salt Water: Store cooked eggs in saturated salt water in a cool, ventilated place. This prevents bacterial growth and keeps the eggs fresh for a long time. Regularly check and replace the salt water to prevent spoilage.
Vacuum Sealing: If you have the equipment, vacuum sealing cooked eggs extends their shelf life significantly.
5. Enjoying Salted Duck Eggs
Salted duck eggs can be enjoyed in various ways, depending on personal preference:
Direct Consumption: Peel and eat them as they are.
In Porridge or Soup: Chop the salted duck eggs and add them to porridge or soup for added flavor.
Stir-Fried: Dice the salted duck eggs and stir-fry them with vegetables or tofu to enhance the dish’s taste.
Snacks and Appetizers: Use the yolks in snacks like salted egg yolk rice dumplings, salted egg yolk meat floss, or salted egg yolk pastries.
Enjoy experimenting with these delicious and versatile salted duck eggs!
INGREDIENTS
MAIN INGREDIENTS
- 30 duck eggs
ACCESSORIES
- 2.1 US quarts (approximately 2 liters) water
- 0.88 pounds (approximately 400 grams) salt
- A suitable amount of high-proof liquor
DIRECTIONS
STEP 1
Soak the fresh, green-shelled duck eggs in water for a few minutes, then take them out. Adjust the faucet to a thin stream and use a sponge or brush to clean the eggs thoroughly.
Tips:
1）Duck eggs are usually quite dirty on the surface, so using a sponge or brush makes them easier to clean.
2）Soaking the eggs in water softens the dirt on the surface, making it easier to wash off. However, do not soak them in water for too long.
3）Be sure to wash the eggs under running water to avoid contamination.
STEP 2
Quickly dry the cleaned duck eggs with paper towels or a clean cotton cloth.
Tips:
While drying, carefully inspect each egg for cracks. Do not use cracked eggs for marinating.
STEP 3
Place the dried duck eggs in a cool, ventilated area to air out. This helps evaporate any remaining moisture on the shell.
Tips:
If it's sunny, you can place the eggs in a sunny, ventilated spot to dry completely, which usually takes about half a day. This will help the salted duck eggs to become oily. However, do not expose them to high temperatures to avoid cracking.
STEP 4
While the duck eggs are drying, prepare a pot of saltwater: Add 2 liters (2.1 quarts) of water and 400 grams (0.88 pounds) of salt to a pot. Bring it to a boil, then simmer for an additional 3 minutes, stirring occasionally to ensure the salt dissolves completely.
Tips:
1）The amount of water and salt can be adjusted to your needs. This is the quantity I use to marinate 30 duck eggs, which results in a brine that's not too salty for the egg whites. You can increase the salt content, but do not decrease it, especially in hot weather, as lower salt levels can lead to spoilage.
2）If you're unsure how much water you need, place the duck eggs in the container you plan to use for marinating, then fill it with water until the eggs are fully submerged. Remove the eggs and measure the water to determine the required amount. Perform this step between "cleaning the duck eggs" and "drying the duck eggs."
STEP 5
Set the boiled saltwater aside and let it cool to room temperature.
STEP 6
While the saltwater is cooling, place the duck eggs into a clean container. Spray a suitable amount of high-proof liquor on each layer of eggs.
Tips:
1）Make sure the container is thoroughly cleaned and free of water and oil. You can clean the container and scald it with boiling water while waiting for the saltwater to cool, then let it dry completely.
2）The alcohol content of the liquor affects the taste of the salted duck eggs. It's best to use liquor with an alcohol content between 55% and 65%.
3）Spraying high-proof liquor serves two purposes: it sterilizes the eggs and helps them release oil faster, resulting in a better texture. Be careful not to use too much.
4）If you don't have a spray bottle, pour some liquor into a bowl and roll each duck egg in the liquor before placing it in the container.
STEP 7
Place a weight on top of the duck eggs, then pour in the cooled saltwater.
Tips:
Use a weight to keep the top eggs submerged in the brine. You can use a clean stone, but be careful not to crack the eggs. If you prefer not to use a weight, the top duck eggs may develop small black spots from exposure to air.
STEP 8
Seal the container, label it with the date, and store it in a cool, dark place to marinate.
Tips:
In spring and autumn, the marinating process takes about 45 days. In summer, it takes about 30 days, and in winter, it can take 2 to 3 months. To monitor the progress, you can test the eggs a few days early. For example, in summer, check one or two eggs around the 25-day mark by boiling and cutting them open. If they haven't released enough oil, continue marinating.
STEP 9
Steaming the Salted Duck Eggs: Clean the marinated duck eggs and steam them for 15 minutes.
Tips:
Marinated duck eggs need to be steamed before eating. Steaming is preferable to boiling because sometimes marinated eggs develop small cracks，boiling may affect the release of oil.
STEP 10
After steaming, cool the eggs in cold water to make peeling easier.
STEP 11
These salted duck eggs were marinated for 32 days in the summer. The egg whites are tender, the yolks are oily, and the saltiness is just right.
Tips:
Salt-brined duck eggs are ready to eat after about 25 days in the summer. They taste best at around 30 days, and by 40 days, they are especially rich and oily.
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