1. Salted eggs are made by soaking clean eggs in a brine of water and salt for about a month. The brine is boiled and cooled with salt dissolved in it. 2. The eggs are placed in a sterilized container and covered with the brine solution for 30 days. 3. After 30 days, the eggs are tested for flavor and texture. When ready, they are rinsed and can be eaten alone after boiling or used in recipes.

1. How To Make Salted Eggs

2. Salted eggs are native to Chinese and Filipino cuisine. The process
traditionally calls for duck eggs, but you can use chicken eggs when
duck are unavailable. You can consume the finished eggs alone
after boiling them, but you can also use salted eggs as ingredients
for moon cakes and other foods. FOODS.

3. Ingredients
Makes 12 Eggs
• 12 duck eggs or chicken eggs
• 5 cups (1.25 L) water
• 1 cup (250 ml) sea salt or rock salt
Optional Seasonings
• 1 to 2 Tbsp (15 to 30 ml)
• 4 star anise
• 1 Tbsp (15 ml) Szechuan peppercorns

4. Part One of Four:
Part One: Basic Preparation

5. 1. W
 Rinse the eggs under cool, running water
while using your fingers to gently scrub
away any dirt or debris. Dry the eggs
with clean paper towels.
1. Wash and dry the eggs.

6.  Bring extra water to a boil inside a kettle,
then pour the water into the container
you plan to use for the salted eggs.
2. Sterilize the container.

7.  Carefully stack the clean eggs in the
clean jar. Be gentle to avoid cracking the
shells.
3. Place the eggs in the jar.

8. Part Two of Four:
Part Two: Making the Brine

9.  Pour 5 cups (1.25 L) of water into a
medium saucepan. Set it on the stove
over medium heat and bring the water
to a full boil.
1. Boil the water

10.  Gradually add the salt to the boiling
water, stirring after each addition .
Dissolve the full amount of salt in the
water before continuing.
2. Dissolve the salt.

11.  IF you wish to add spices to the brine, do
so now. Star anise and Szechuan
peppercorns are the most traditional.
3. Add the optional spices.

12.  Remove the brine from the heat and
allow it to cool to room temperature.
4. Cool the brine.

13.  If you wish to add the Shaoxing wine, do
so now. Stir well to fully distribute the
wine throughout the brine.
5. Add the optional wine.

14. Part Three of Four:
Part Three: Salting the Eggs

15.  Pour the cooled brine solution over the
eggs in the jar. The brine must cover the
eggs completely.
1. Pour the brine over the eggs.

16.  Some of the eggs may float the top of
the brine as the eggs sit. To keep the
eggs submerged throughout the entire
process, place a sealed plastic bag filled
with additional water on top of the eggs.
2. Weigh down the eggs.

17.  Cover the container with its lid and let
the eggs sit at room temperature of
about 15 minutes.
3. Let the eggs sit for 15 minutes.

18.  Place the jar in a cool location and keep
it there for about one month.
4. Store the jar for 30 days.

19.  After 28 to 30 days pass, remove one
egg and test it. You can test the egg raw
or cooked.
5. Test the Eggs

20.  If the eggs are not ready yet, seal the
container again and continue storing
them for another week or so.
6. Continue storing as desired.

21.  When the salted eggs have the taste and
texture you prefer, remove them from
the brine and rinse the eggs under cool,
running water.
7. Rinse the eggs when ready.

22. Part Four of Four:
Part Four: Serving Suggestions

23.  If you’d like to eat the salted eggs on
their own, you should boil the eggs in
water before consumption.
1. Boil the eggs

24.  If you’d rather not eat the eggs plain,
you can use raw salted eggs in many
traditional Chinese recipes.
2. Use the raw eggs in recipes.

25.  Raw salted eggs can be safely stored in
the refrigerator for up to one month.
Boiled salted eggs can be refrigerated
up to one week.
3. Refrigerate any unused eggs.