Salted Preserved Eggs
Salting eggs is a simple preservation method used throughout Asia. Egg shells are porous, and after weeks of curing eggs in brine, the yolks turn bright yellow and richly flavored, while the whites become creamy and salty. The salted eggs are usually boiled and eaten as a snack or light meal with plain rice or Basic Rice Soup (page 67). The yolks are also used alone in special preparations, such as Moon Cakes (page 300). Traditionally, duck eggs are salted, but chicken eggs are easier to find and more affordable in the United States. Any kind of salt works, but fine sea salt doesn’t crystallize after boiling like both regular table salt and pickling salt sometimes do.
When I use the salted yolks in moon cakes, I salt the eggs for the full 4 weeks because the extra saltiness is a nice contrast to the sweet elements of the cakes. Schedule yourself to make moon cakes within the first week after the eggs are ready, to ensure that the yolks retain their beautiful round shape. You don’t boil the salted eggs used for moon cakes. Instead, you separate the whites and yolks, discard the whites, and bake the yolks.
Recipe information
Yield
makes 1 dozen
Ingredients
Preparation
Step 1
In a small saucepan, combine the salt and water and bring to a boil. Remove from the heat and let cool completely.
Step 2
Carefully place the eggs into a large earthenware crock, glass jar, or plastic container. Pour the cooled brine over the top. To keep the eggs submerged, place a quart-sized zip-top plastic bag half filled with water or a small dish on top. Set the eggs in a cool, dark place for 3 to 4 weeks.
Step 3
The curing time depends on how salty you like the eggs. During the last week of curing, test the readiness of the eggs by taking one from the brine, rinsing it, and then placing it in a saucepan with water to cover by 1 inch. Bring to a boil over medium heat, lower to a gentle simmer, and cook for 8 to 10 minutes. Remove from the heat, flush with cold water, and remove the egg. When it is cool enough to handle, peel it and taste. If it is salty enough, remove the remaining eggs from the brine. Otherwise, leave the eggs in the brine for a few more days.
Step 4
Store the salted eggs in the refrigerator for up to 1 month. The eggs continue to get saltier the longer they sit. If the whites become too salty, you can still enjoy the yolks. Alternatively, before refrigerating the eggs, boil them to stop the curing process and then refrigerate them, and they are ready to eat at any time. Boiled salted eggs also keep for 1 month.
Step 5
To serve the boiled eggs, cut them lengthwise into quarters. If they don’t peel cleanly, cut them with their shells on. (Tap with a knife blade to crack the shell and make cutting easier, then use a spoon to scoop out the egg.) Arrange on a plate and serve.
