Brined and Preserved Eggs

Viewing 1 post (of 1 total)
  • Author
  • #2523

    Here is a method I have found to preserve eggs. I have made these myself and I have had them plain fried at home and and in dishes when I was in both Hong Kong and Taiwan. The taste although different was not much different from fresh eggs.

    Recipe Source

    Brined Eggs

    …The recipe is simple, and it’s the sort of thing that just about every culture developed in one form or another to preserve foods gathered in times of plenty so that they would keep safely for times of dearth while still maintaining some amount of nutrition. Salting and brining are common in many cultures, so here I present a Chinese version.

    The Recipe


    Eggs. Hmmm? How many eggs? Well, get yourself a glass jar with a mouth wide enough to accept an egg. Put as many whole eggs (in the shell) into the jar as the jar will hold. Leave enough room to make sure that the eggs are covered with brine. That’s how many eggs.

    Salt. Kosher salt. Sea salt. Just so it doesn’t have additives to make it flow easily. Those substances can cause the brine to be cloudy.

    Water. The stuff that comes out of your tap will work just fine, thank you. I don’t think that the traditional Chinese cook had access to Evian.

    The procedure:

    Dump a jarful of water into a non-reactive pot. That means enamelled or non-stick coated. Bring the water to a boil and add salt and stir as it dissolves. Return to a boil. Add more salt. You’re making a saturated brine. When the water will dissolve no more salt, let it cool.

    Put your eggs in the jar. If they’re yard eggs, wipe them down with a washcloth to make sure they’re clean first. No, don’t boil them. Put them in the jar uncooked.

    After the eggs are in the jar, pour the cooled brine over the eggs, covering them entirely. put the lid on and slide them back out of the way, because the next step involves time.

    Let the eggs sit in the brine for thirty days. After thirty days, they’re done. Ready to use. Six months later. Still ready to use. I have a feeling that as long as the brine covers the eggs, they’ll last until you lose interest… However, I won’t be responsible if your eggs are more than six months old. That’s the longest I kept any.
    So what does one do with a thirty-day salt-pickled egg? Well, you boil it, and the white sets, but the yolk stays kind of oozy, although cooked. Yes. It’s salty, but not unpleasantly so. I’ve broken them into a bowl of ramen noodle soup for a little enhancement to a quick meal. Kind of an egg-drop ramen. I’ve boiled them and peeled them and dropped them into a simmering gumbo. Dropping boiled eggs into a gumbo is a fairly common Cajun thing. Using a Chinese egg in a Cajun dish? Why not?

    One more recipe and technique.

    Recipe Source

    Salted duck (or Chicken) eggs is a common chinese preserved food and very easy to make it by your own too. There are many methods to make salted duck eggs likes soaking in brine(salt solution), or cover with salt or even wine addition or chilies etc. Chinese loves to eat it with congee, use the salted duck yolks to make mooncake filling or biscuits’ filling or cooking it with other materials.

    Source: TPC


    25 duck eggs or 30 chicken eggs
    8 cups water
    2 cups salt
    some sichuan pepper (about a pinch)
    1/2 cup chinese cooking wine


    1. Wash and dry the eggs carefully. Set aside.
    2. Put water and salt in a big pot, heat it till salt is dissolved, turn off heat and sprinkle a pinch of sichuan pepper. Set aside and let cool completely.
    3. Arrange the eggs in a big pot, mix the cooking wine into the cold brine and pour into the pot to soak the eggs. Seal the pot.
    4. Keep it in a shadow and cool place. It is ready after 25 days.

    1. Must wash and dry the eggs carefully, they break easily.
    2. By adding sichuan pepper and some chinese cooking wine makes your salted eggs taste a bit fragnant and not so smelly.
    3. Must let the brine(salt solution) cool completely before soak the eggs or you may get bad eggs.
    4. Please write down the date of making to prevent over or undersoaking. Seal the pot tightly and remember never touch the pot again during 25 days or you will get breaken yolks but not beautiful yolks.
    5. Prefer use glass pot that you can see through, if eggs break up, remove the eggs and soak it with new brine.

Viewing 1 post (of 1 total)
  • You must be logged in to reply to this topic.
American Preppers Network Forum