duck eggs

Using the simple ingredients of high-quality eggs and fine kosher salt, these hardened egg yolks make for an easy burst of flavor to grate over anything from pizza and pasta to popcorn.

Salt-Cured Egg Yolks

eggs, (preferably local)

salt

Crack the eggs and separate the yolks from the whites. Reserve the whites for later use.

Pour about 1/2&quot;-3/4&quot; of salt into a bowl or tupperware large enough to fit all four yolks widthwise with at least 1/2&quot; space in between. Using your finger, create little impressions in the salt for the yolks, making sure to leave some salt at the bottom of the depression and not scratching the bowl bare. Carefully place the yolks into their depressions, then cover completely with salt. Seal or wrap with plastic wrap and place in the fridge undisturbed for one week.

After one week, remove yolks from fridge. Carefully comb through the salt and brush the yolks free from the majority of the salt.

Wrap yolks loosely in cheese cloth and allow to air dry or &quot;cure&quot; in the fridge 1 to 2 more weeks, or until thoroughly hardened. (Note: They may be a little tacky but should be completely firm.) These keep almost indefinitely in an airtight container, and can be grated over a dish to accentuate umami flavors.

Salted eggs, a popular delicacy in Asian cuisine, are made by a simple curing process that turns duck eggs or regular eggs into creamy salted egg yolks and savory egg whites. With just a few ingredients and easy steps, making homemade salted eggs is much simpler than you’d think! 

How to Make Salted Eggs

10 duck eggs chicken eggs. (Duck eggs are bigger)

water

Clean the Eggs

Wash eggs thoroughly under cold running water. For homegrown eggs, scrub gently to remove dirt or grime. Make sure to use cold water and hot water, as the temperature can interfere with the curing process.

Prepare the Salt Solution

In a large pot, dissolve cups of salt in boiling water over medium heat. Let the brine cool to room temperature before adding to the jar with eggs.

Combine Brine

and Eggs: Place eggs in a glass container. Add your favorite spices here if you'd like additional flavors. Pour the cooled brine over the whole eggs. Make sure they’re fully submerged. Weigh them down with a small bowl, food-safe plastic bag, or cups of clay if needed

Cure the Eggs

Store the glass jar in a dry place away from direct sunlight for 2-4 weeks. The pickling time determines how salty the eggs become.

Test for Doneness

After 2 weeks, boil one raw egg, let it cool, and check the color of the yolk (bright orange) and texture. The salted egg taste should be perfectly salted and creamy.

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Salt-Cured Egg Yolks

How to Make Salted Eggs

Top 2 duck eggs recipes from across the web

The most viewed duck eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salt-Cured Egg Yolks

How to Make Salted Eggs

The most viewed duck eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine