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boiled salted eggs cut open on a plate
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5 from 54 votes

How To Make Salted Duck Eggs Using Brine Method

This salted egg recipe made with fresh duck eggs using the brine method (salt water) is a great way to preserve eggs and super easy to make. Salted eggs are great as part of many Asian savory dishes and desserts. Before the cooling and curing steps, they take less than 20 minutes to make and the results are definitely worth the wait!
Prep Time15 minutes
Cook Time5 minutes
Curing Time14 days
Total Time14 days 20 minutes
Course: Main Dishes
Diet: Vegetarian
Servings: 10 eggs
Calories: 130kcal
Author: Nart

Equipment

  • Sauce pan
  • Glass jar with a lid - large enough to hold 10 eggs and the brine
  • Plastic bag
  • Elastic band

Ingredients

US Customary - Metric

Instructions

  • Rinse the eggs under running water and dry with a kitchen towel. Make sure there’s no dirt left on them.
  • Add the water and salt to a sauce pan, bring to a boil and cook until the salt is fully dissolved. After that, let it cool down completely.
  • Place the egg and a glass jar and pour the cooled brine over the eggs, making sure the brine covers all the eggs when they are not afloat. You should have some brine left in this step.
  • Put the leftover brine in a plastic bag and secure it with an elastic band.
  • Place the bag of brine on top of the eggs to stop them from floating. This will ensure that every egg gets cured and becomes equally salty.
  • Close the lid of the jar and store at room temperature for two weeks.

Notes

  1. If there’s a lot of dirt on the eggshells, you might want to use a kitchen sponge to help remove it. This is going to help prevent the brine from going bad.
  2. To make the process faster, you could make the brine in advance.
  3. If you’re not sure whether 14 days is going to make the eggs too salty for you, you can take out one egg before then and cook it to try. Basically, the longer you cure the eggs, the saltier they become.
  4. After two weeks of curing, you should discard the brine, wash the egg and keep the in the fridge for about a week. You want to have them as soon as possible, especially if you’re going to fry them. But if you make a large batch, and you want to store them longer, you can boiled them. Boiled salted eggs will keep in the fridge for about one month.

Nutrition

Calories: 130kcal | Carbohydrates: 1g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 619mg | Sodium: 11424mg | Potassium: 158mg | Sugar: 1g | Vitamin A: 472IU | Calcium: 55mg | Iron: 3mg