How to make salted eggs

Salted egg is easy to make and are commonly done of duck eggs. Salted eggs in the Philippines are colored red and sold commonly in the market and are called “red eggs”. Salted eggs are preserved food product and cured by soaking duck eggs (other eggs maybe used as well) in brine, or packing each egg in damp, salted charcoal. Salted chicken eggs taste and texture will be somewhat different, and the egg yolk will be less rich. Salted duck eggs are usually boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavoring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese moon cakes to symbolize the moon.

Below is a procedure and video guide how to make salted eggs or red eggs:


Duck eggs or chicken eggs


1. Select good quality eggs.

2. Prepare brine solution [100 deg. Salinity] by boiling 4 cups water plus 1 and 1/2 cups coarse salt or 1 ¼ cups refined salt. Cool. Strain to eliminate dirt particles.

Clean eggs in plain water and soak in the cooled brine solution. Container must be glass or plastic.

3. In a separate plastic bag, put brine solution to be placed on top of the eggs to push them down. Do not use any hard materials in order not to break the eggs.

4. Cover container with cheese cloth.

5. Curing time is set at room temperature for a period of 10-12 days for chicken eggs, and 12-19 days for duck eggs.

6. After curing, wash eggs and boil in plain water for 30 minutes without cover.

7. For coloring, dissolve 1 tsp. granna powder in 1 liter [4 cups] water and bring to boil.

8. While boiling, dip eggs placed in net [6 pcs. At a time] for 10 seconds.
Salted eggs can be kept at room temperature for one week and two weeks in the refrigerator.

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