Homemade Salted Duck Egg (Duck Eggs Cured with Salt the Artisan's Way) | BIG Bites MY

Homemade Salted Duck Egg (Duck Eggs Cured with Salt the Artisan's Way)

I love salted eggs. Aside from eating it hard boiled, it can be used to cook so many types of Asian dishes. Love, love, love salted eggs! 

This is an easy way to cure the duck eggs. Just roll, coat and wrap and then chuck it somewhere to let the salt work its magic on the eggs. 1 month later, I strike gold when the eggs are ready. 

It takes less than 30 minutes to wash, dry, roll, coat and wrap. Then just wait a month. So this is a really SO EASY LAH recipe! 

Boil it and eat with porridge. Make salted egg yolk dishes. Ooooo ... So many ways to eat this.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 20 minutes

Curing time: 3 - 4 weeks / 24 - 30 days

Serving: 6 portions

Ingredients:

• 2 teaspoons Chinese Rose wine
• 2 tablespoons salt
• 6 duck eggs

Method:

1. Check duck eggs for cracks. Do not use if the egg is cracked. Wash the eggs and dry them
2. Roll egg in the Rose wine
3. Coat with salt
4. Wrap with cling film
5. Repeat for the other eggs
6. Pack eggs into a container with lid. I just used an old ice-cream tub.
7. Label the date and leave it at a cool, dry place for a 3 - 4 weeks to be cured
8. After a month, remove eggs from their wraps, wash away the salt and it's ready to be cooked

Notes:

• Week 2: You may check to see if any of the eggs have gone bad (leaking, smelly, moldy). Remove anything that has gone bad.
• Week 3: You can cook one to see if you're happy with the saltiness level. If you are satisfied with it, then you may remove the rest of the eggs from their wraps, clean and cook them as you please.
  
• When eggs are ready, wash away the salt and store them in the fridge. Good for 2 - 4 weeks.