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Salt Preserved Duck Eggs

Have you ever tried salted duck eggs? It’s a tasty and easy way to preserve your extra duck eggs. To make at home, simply keep the eggs submerged in a salt brine for ~4 weeks or longer. How much salt? Dissolve enough salt in water so that it’s perfect to your palate…then just add a little more salt to just about when you can’t stand it. I got fancy about it in put in some star anise, but that’s optional. Another technique is to cure the eggs in a salt-charcoal paste, but that’s a little beyond my willingness. When cured properly, these eggs can last several months.

When you are ready to enjoy, just hardboil the eggs. The protein should be firm and the yolk should taste creamy with a slight grainy texture. The one that I have here looks pretty much like a regular hard boiled egg, but the highest quality salted duck eggs will have glowing tangerine yolks that’s dripping with natural oils.

Salted duck eggs are enjoyed in various parts of Asia. Commercially today, you can find cooked and shrink wrapped salted duck eggs ready to go many Asian supermarkets. In China, it’s commonly served as a breakfast accompaniment to congee. Not sure how this works out in Western cuisine, but I think this would be a cool twist in egg salad.

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I know what you’re thinking…can I do this with chickens eggs? Yes, people do and my mom even tried it, but I personally don’t like it. The fat and protein content in chicken eggs just doesn’t hold up. The protein takes on a more jello like texture and the yolk is meh.