Salted Duck Eggs Recipe

Updated September 29, 2020

Domestically produced raw salted duck eggs are difficult to find, and imported ones are not available in the US. Cooked salted duck eggs, whole or yolk only, are widely available for purchase at Asian grocery stores and can be used as a substitute. For best results, make your own raw salted duck eggs at home by following the steps below.

Make three to four weeks prior to assembling the joong (learn more about joong here). Eggs are ready to use when the yolk is firm. Test an egg after three weeks. If the yolk doesn't hold a spherical shape, allow to brine for one more week.

Toisan-Style Joong

Recipe Details

Salted Duck Eggs Recipe

Cook 15 mins

Curing Time 504 hrs

Total 504 hrs 15 mins

Serves 12 eggs

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Ingredients

2 1/2 quarts water
3 cups kosher salt
One dozen (12) duck eggs

Directions

Combine the water and salt in medium saucepot and place over medium heat. Whisk over heat until salt is completely dissolved. Remove from heat and allow to cool to room temperature.
Layer duck eggs in sealable glass or plastic container. Pour brine over duck eggs until completely covered. Cover container and store in cool place away from direct sunlight for at least three weeks until egg yolk is firm (see note). Cured eggs can be stored in refrigerator for up to two weeks.

Special equipment

Large glass jar (a large mouth gallon size jar with a lid is ideal)

This Recipe Appears In

How to Make Joong/Zongzi, Pork-Stuffed Glutinous Rice Bundles

Nutrition Facts (per serving)
82	Calories
6g	Fat
0g	Carbs
7g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	82
% Daily Value*
Total Fat 6g	7%
Saturated Fat 2g	9%
Cholesterol 238mg	79%
Sodium 1250mg	54%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 7g
Vitamin C 0mg	0%
Calcium 38mg	3%
Iron 1mg	6%
Potassium 82mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.