Domestically produced raw salted duck eggs are difficult to find, and imported ones are not available in the US. Cooked salted duck eggs, whole or yolk only, are widely available for purchase at Asian grocery stores and can be used as a substitute. For best results, make your own raw salted duck eggs at home by following the steps below.
Make three to four weeks prior to assembling the joong (learn more about joong here). Eggs are ready to use when the yolk is firm. Test an egg after three weeks. If the yolk doesn’t hold a spherical shape, allow to brine for one more week.
- 2 1/2 quarts water
- 3 cups kosher salt
- One dozen (12) duck eggs
Combine the water and salt in medium saucepot and place over medium heat. Whisk over heat until salt is completely dissolved. Remove from heat and allow to cool to room temperature.
Layer duck eggs in sealable glass or plastic container. Pour brine over duck eggs until completely covered. Cover container and store in cool place away from direct sunlight for at least three weeks until egg yolk is firm (see note). Cured eggs can be stored in refrigerator for up to two weeks.
Large glass jar (a large mouth gallon size jar with a lid is ideal)
This Recipe Appears In
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