Chinese Salted Duck Eggs
Prep time
Cook time
Total time
Serves: 12
  • 1 dozen raw duck eggs
  • 1 cup sea salt
  • 4 cups boiled water
  • glass container with lid
  1. Dissolve salt in 4 cups of boiled water. Let cool to room temperature.
  2. Wash eggs and carefully place in clean jar.
  3. Fill and cover with brine. Cover with air-tight lid and wait 30 days. No refrigeration needed, keep away from full sun.
  4. Test after 30 days by boiling for 15 minutes. Cut in half and examine yolk. The white will be really salty, and can be eaten with plain rice or congee.
  5. Also really good diced, mixed with fresh raw tofu and a dash of sesame oil. Eaten as as a cold accompaniment to rice or congee.
  6. Store eggs raw, or cooked in refrigerator afterwards. Brine may be reused for next batch.
Be sure to label your jars or create a calendar alert for 30 days.
Recipe by FreestyleFarm at