How to Make Salted Egg

by Tanya Brown

Salted egg is a simple Asian recipe. It’s typically eaten as an appetizer; however, it complements main dishes well. The original Asian recipe calls for duck eggs, which you can find at most Asian grocery stores. Duck eggs are large and have a creamier texture than chicken eggs, but chicken eggs will suffice if duck eggs are not available.

Place 12 uncooked eggs into a large jar. Carefully place the eggs on top of one another to avoid cracking.

Combine 1 cup of salt and 6 cups of water. Stir the mixture until the salt dissolves.

Pour the saltwater inside the jar and seal it tight. Let the jar sit at room temperature for 30 days.

Take the eggs out of the jar and boil them. Refrigerate the eggs after boiling and consume them whenever you want.


  • You can add 1 cup of brandy, wine or whiskey to your saltwater mixture for a different flavor.

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About the Author

Before starting her writing career, Tanya Brown worked as an eighth-grade language arts teacher. She also has a background in nursing, with extensive experience in urology, neurology and neurosurgery clinics. Brown holds a bachelor's degree in psychology and is pursuing her master’s degree in educational psychology.