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Salted Duck Eggs

Duck eggs cured in a spiced salt brine until the whites turn savoury and the yolks set firm, bright orange and oily. A staple across southern China and Southeast Asia, eaten simply with rice congee. The brining needs about 30 days before you boil them, so start well ahead.

BreakfastSidesVegetarianUnder 400 kcalUnder 20g carbsUnder 30 min
27 min15 prep · 12 cookEasy151 kcalper serving
Salted Duck Eggs

Instructions

  1. Bring 250 ml of water to the boil in a small saucepan with 65 g of coarse non-iodised sea salt, stirring until no crystals remain on the base of the pan, the brine should be fully saturated. Add 1 star anise and 0.5 tsp of Sichuan peppercorns, take off the heat and leave to cool to room temperature, at least 1 hour. Warm brine will start to cook the eggs, so do not rush this.
  2. Meanwhile, wipe 2 duck eggs clean under cool running water with a soft cloth, discarding any with hairline cracks, and dry them thoroughly. Scald a jar just large enough to hold them with boiling water and let it drain dry.
  3. Sit the eggs in the jar in a single layer. Stir 1 tsp of Shaoxing wine into the cold brine, it helps the yolks turn oily, and pour it over the eggs so they are covered by at least 2 cm of liquid, spices and all.

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Per serving

151kcal
12gprotein
3gcarbs
10gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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