Homemade Salted Eggs


Homemade Salted Egg

My good friend Prisca started an edible garden in her Puchong home last year. When her 5 year old son Adrian told her that eggs come from the supermarket (much to Prisca’s horror), she’s just had to convert part of her garden into a mini farm with 3 chickens, a duck & a geese. The minute I step into their house, her 3 excited kids brought me on the farm tour. I’m so amazed with their enthusiasm in educating me about their farm and pets, on how to recognise when their pet chickens and ducks lay eggs. Adrian would scour the garden daily for eggs, usually finding 2-3 eggs a day.


Together with loads of leafy green, I requested to bring home some duck eggs to make salted eggs. The duck eggs are brined into salted duck eggs, a common ingredient in Chinese cuisine and also in Malaysia. Cook salted eggs by boiling and they can be eaten by itself with rice or congee, like with Nasi Kerabu. Besides cooking with dishes, Chinese use the eggs to make moon cakes (月餅) and glutinous rice dumplings (粽子).

Homemade Salted Egg

Commercial salted eggs are easily available here, but nothing beats homemade salted eggs from fresh organic duck eggs. The process is a mere 10 minutes and the rest is waiting time. The best salted eggs should have a briny aroma, translucent egg white, with bright orange-red yolk. Most recipes just use salt and water to brine, which gives the egg a flat salty taste. I used the recipe from Christine’s Recipes that adds spices to give deeper flavours to the eggs and according to Christine, shaoxing wine turns the yolk into bright orange-red colour. The colour of the yolk on the photos here have not been enhanced. Isn’t the bright hue gorgeous?
If you can’t find fresh duck eggs, chicken eggs can be used as well.

Homemade Salted Egg

Recipes with salted eggs:
Stir Fry Spinach with Salted Eggs
• Roasted Pork Salted Egg Congee
Salted Egg Prawn
Salted Egg Crabs

5.0 from 2 reviews
Homemade Salted Eggs
Prep time
Total time
Duck eggs are brined into salted eggs, with a briny aroma, translucent egg white, with bright orange-red yolk
Cuisine: Chinese
  1. Add water, salt in a saucepan. Add star anise and Sichuan peppercorns. Bring it to a boil. Once the salt completely dissolves, turn off the heat. Let cool completely, then add in Shaoxing wine and stir well.
  2. Meanwhile, rinse the eggs and wipe them dry with teatowel.
  3. Carefully arrange the eggs in a clean glass container. (Note: check every egg to make sure there are no cracks on it.) Pour salted water into the container and cover the eggs. If your container is large, some eggs above would float to the surface, place a little sauce plate or something on top of the eggs to get all eggs submerse completely in the brine. Tightly cover the container and place at room temperature.
  4. The brining process takes 30 to 40 days. Label the start and finish dates on the container, or set a reminder on your phone or calendar. After 30 days, take one egg out to cook. If the egg is not salty enough, let the rest to brine for a few days more. If you’re satisfied, drain all eggs out and wipe dry. Keep them in the fridge, they can be kept for a few weeks. Mine was kept for a month.
Before placing the eggs in the container, do make sure all the eggs are not broken or have any cracks. If you don’t have star anise and Sichuan peppercorns, you can replace with any tea leaves you like when cooking the salted water. The egg shells would look darker, infused by the fragrance of the tea you used. The egg yolks would turn orange-red beautifully because of the effect of adding Shaoxing wine. The recipe can easily be doubled or tripled



  1. Can I cooked them all and keep in the fridge? How long does it last?

  2. About how long do boiled salted chicken or qual eggs keep in the refrigerator? I have some qual eggs I brined about 30 days. I boiled them and put the in the refrigerator about 3 months ago.

  3. I raise ducks and chickens and am looking at ways I can extend the abundance of eggs from the spring into the winter month. I am going to try some with your method. Do you think that these can be salted in the brine for longer than 40 days and still not be spoiled if I keep them in a cool cellar room? I wonder at some point if they will not keep getting saltier?

    Also I saw someone post how to hold the eggs down in the brine. I wonder if it would be okay to just put a couple cabbage leaves at the top of the bring and fill them with some and just discard them occasionally.

  4. Would it be ok to use fertilized eggs

  5. Hi Shannon.. 🙂
    how long does salted egg last?

  6. Hi,
    I just tried making this yesterday… and like you said, some of the eggs started floating… (Not fully submerged)

    I took two plastic forks and bent it and stuck it into the glass jar to keep the eggs submerged.

    Do you know if the plastic forks will affect the salty egg brine? Would the plastic “leak” into the eggs and make it toxic?

    I know these are silly questions… but when I was making them yesterday, I couldn’t find anything to fit into my glass to keep the eggs submerged.

    Please advise.


  7. Any suggestions for substituting the Shaoxing wine?

  8. Pl I would like to know if I can reuse the brine water for salted eggs

    • I haven’t tried to re-use and do not want to risk any eggs for 30 days. It’s better to make new brine as the ingredients are affordable.

  9. I followed your recipe for the salted eggs. Today is the 30 days, I boiled 1,It
    tasted good, not too salty, which I like.
    My questions are do they need to be kept in the brine pot all the time? How about if we want to give few to my friends, do I have to pour some brine into the eggs too? If I take them out and put them in the fridge, do they need to be washed or just waiting for the eggshells dry.
    Thank you.

    • after the 1st egg you have tried cooking is to your liking, you can remove the rest of the eggs from the brine. wipe them clean and keep in the fridge.

  10. Hi Shannon, I love your beautiful pictures! I have a couple questions for you. After brining the eggs, can I eat them without cooking? If cooking, what is the minimum amount of time to boil them? Thank you!

    • sorry for late reply. the brined eggs cannot be eaten raw. Boil the eggs like how you would with normal eggs, for me it’s 6mins on low heat to fully cook it.

      • Thank you so much! I’m looking forward to seeing more of your work!

        • Hi Kio, glad you enjoy my blog and do share with friends whom you think will enjoy too. tag @justasdelish if you post any photos of recipes tried, and join in the conversations on facebook, g+ or instagram.

  11. Hi
    I just put 6 chicken eggs to brine yesterday.
    But this morning I saw one of the egg seems to have crack.
    Please advise what should I do with the crack egg?
    Can the process still continue or should I start all over?
    Thanks thanks!

    • I’m afraid the content from the cracked egg might leak out and contaminate the brine, and cause it turn bad. It’s best to remove the cracked egg and make new brine solution for the remaining eggs. If the cracked egg still remains intact, I don’t see any problem with cooking it.

  12. I just made the brine and soaked the duck eggs in the brine today. Although I’m not sure if I should leave them out in room temperature for 30 days, since I’ve let the duck eggs sat in my frig. for almost a week until today, that says they are not as fresh as they should be. If I leave them out in room temperature for 30 days, would I get rotten eggs? Or should I leave them brined in the refrigerator for 30 days…?

    • brining and curing works the same way, to preserve with salt. Once there’s enough salt to brine the eggs, it should be good in room temperature for 30 days. Room temperature varies, depending where you live. Brining in the fridge will slow down the process and might take longer to brine

      • Thank you for your response, I will let you know how it turns out.

      • I opened 2 of the eggs and cooked them the other day, it’s the famous Chinese dish 鹹蛋蒸肉, it was so so good! The uncooked brined egg yokes are vibrantly orange, they are really beautiful just to look at, pretty much like the ones in your picture.

        Now I have another question, I still have another 2 eggs in the brining jar being soaked with brine water, I suppose I should take them out, otherwise they are getting really salty. How do I store them once I took them out of the brine liquid jar? Freeze them?

        Thank you in advance for your response! Best regards! 🙂

        • Glad the eggs turn out great for 鹹蛋蒸肉. After the 1st egg you have tried cooking is to your liking, you can remove the rest of the eggs from the brine. Wipe them clean and keep in the fridge, can be kept for about a month.

          • Thank you for your response 🙂
            I’m going to share this recipe with my family, because it’s hard to get raw salty eggs today in the Chinese or Asian markets.

            Another quick question… Can I use the same brine liquid to brine the 2nd batch?


          • I’m not sure if the brine can be reused, I don’t keep it because it’s really easy to make the brine again and ingredients are cheap.

  13. Hi Shannon,
    HELP! I found your recipe after the fact that I placed the duck eggs in the fridge after I bought a dozen from the farm. Is it too late to make salted egg now? Technically, it’s not as “fresh” as straight from the farm anymore. Plus, I don’t have peppercorn readily available. Will omitting it altered the flavor I’m seeking?…Thank you so much!!!

    • Hi Quyen, placing eggs in the fridge will still make it fresh because it’s straight from the farm. definitely not fresh if you buy from shops because the eggs might be there for days. Some people prefer the salted egg without the spices, it depends on what flavour you want. without the peppercorn the egg yolk might not have the bright orange colour

  14. I brined chicken eggs for 30 days and then boiled it for 5 minutes. The cooked egg didn’t have the nice orange color. It looked like a regular boiled egg. What am I doing wrong? Why isn’t the yolk orange and oily?

    • Hi Helen, the boiled salted egg will have slightly darker yellow/orange colour yolk, it will not be oily if boiled. The cracked raw egg should give you a bright orange colour, if you have added shao xing wine to the brine. When you saute the raw yolk, it will produce oil just like in my Salted Egg Prawn recipe

  15. I am trying your salted duck egg recipe . Do I have to filter out the star anise and the pepper corn first before I add the brine or I salt the eggs with all the star anise and pepper corn for 30 days?

  16. cool stuff.. actually in Indonesia we made salted egg by covering the egg with a mixture of sea salt and ashes.. Your recipe make the work much easier.. 😀
    Analis Asih recently posted..Chia Pudding with Kiwi and Nana/Mix Berries SmoothiesMy Profile

  17. Is this a quick version of 1000 year old eggs, or something else entirely? Btw, you had me at salt!
    kellie@foodtoglow recently posted..Summer’s End Caponata PizzaMy Profile

    • 1000 year old or century eggs are different, the egg white turns clear dark brown and egg yolk turns dark grey, and has ammonia odor odor.. not very nice smelling for some.

  18. The yolk is super gorgeous! I wish I can find duck eggs easily. I don’t think they have it at supermarkets, I shall try looking anyway.
    Kelly recently posted..The Latest Food Craze: Ramen BurgerMy Profile

  19. This is something I have always wanted to do! I’ve been getting my eggs from a small, local little farm in the valley and they are the best eggs ever! The yolks are as orange as the one you show in your beautiful pictures. Even though they are chicken eggs, I think they would work quite well as salted eggs. Thanks for the inspiration!
    mjskit recently posted..Make Your Own Peppered Cucumber VinegarMy Profile

    • How wonderful to get eggs direct from the farm. Duck eggs will give richer & creamier salted egg yolks, but I’m sure chicken eggs works quite well as well. Hope you get to try this recipe

      • Hi Helen,

        I tried your recipe, the eggs are still in the brine and it is already 32 days. I took out one egg to cook. The yolk is still yellow but tasted alright except not salty enough. I have some questions :-

        1) I made 3 pots of salted eggs from the same batch of salt solution. Only 1 pot has clear solution. 1 pot has some cloudy sun stance floating on the top of the solution and the 3rd pot has the same cloudy substance floating on top plus some white particles. It also has a sour smell. Please advise.

        2) due to above, can I discard the solution and pour new solution over the eggs?

        Looking forward to your reply. Thanks.


        • Hi Juli. It sounds like the 2 pots have been contaminated, or one of the eggs have gone bad that it discharges some substance into the brining solution. I would not advise to pour new solution. Break of one of the eggs to check it’s still alright.

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