Earlier this week, I posted a recipe for Liu Sa Bao (Chinese Salted Egg Custard Buns). One of the main ingredients in this recipe is Chinese Salted Duck Eggs. But what do you do when you don’t have salted duck eggs? If you have a Chinese Grocery store nearby, you can buy them easily. If you aren’t able to purchase them, however, you can make them at home using chicken eggs.
Yeah, I know, chicken eggs and duck eggs are not the same thing. But for making salted eggs… they aren’t really that different. I made Liu Sa Bao with both store bought salted duck eggs and homemade salted chicken eggs… and both versions tasted the same!
The only hassle with this recipe, is that it takes quite a bit of time. About 30-40 days to make a batch of salted eggs. If you like to eat salted eggs a lot, you might keep several batches going at a time so that you always have a fresh supply.
Chinese Salted Eggs:
- 12 eggs (chicken or duck)
- 4 c. water
- 1 c. sea salt (or kosher salt)
- 1 Star Anise
- 1 T. Xiao Xing rice wine
- 1 large glass jar
1. Heat the water in a saucepan. Add the salt.
2. Stir until the salt is fully dissolved, then add the star anise and turn off the heat. Allow the brine solution to cool.
3. Inspect the raw eggs for any cracks or defects in the shell – if you find any, do not use that egg. Layer the eggs carefully in the bottom of a glass jar.
4. When the brine is completely cool, add the Xiao Xing rice wine and stir. Remove the star anise.
5. Pour the brine over the eggs. If your jar is too large and the eggs float, weigh them down with a small plate or bowl.
6. Close the jar lid, and set aside in a relatively cool and dark place for approximately 30-40 days.
7. When done, remove from the brine. I rinsed off the shells in a bowl of cold water and let them air dry for a few minutes before storing in the refrigerator.
8. If you need cooked salted egg yolks, it’s easier just to boil the eggs (just as you would for a normal hard boiled egg), and peel and discard the shell and egg white. (Alternatively, you could crack open, discard the egg white, and steam the raw egg yolks.)