Chinese Salted Eggs

It was not too long ago where I came across an article on Chinese salted duck eggs, and after reading it, I become very curious on the outcome of the eggs, so I decided to do my take on these Chinese salted eggs.

The eggs go way back and are much a common staple in China, however most use duck eggs. The common chicken egg can also be used, and in my case that is the direction I went.

Basically this recipe is eggs that are soaked in a brine and placed in the refrigerator for about 30 days or so, then cooked, typically hard boiled, and served with things like congee, however I simply fried mine in just a bit of unsalted butter. The result will amaze you.

Chinese Salted Eggs

Let’s get started.


  • 6 whole eggs, chicken or duck eggs
  • 1 cup of salt
  • 4 cups of water, enough to fill your large non-reactive container
  • 2 tbsp black peppercorns
  • 1 star anise
  • 2 tbsp Shaoxing wine

Start by rinsing the eggs in cold water to remove any exterior filth.

Next add your salt, water, star anise, and peppercorns into a medium-sized pot, and bring to a boil to dissolve the salt. Once dissolved, remove from the stove, stir in the Shaoxing wine, and let it come to room temperature.

Next, the gentle part. Being careful not to crack the eggs, place them in a large mason jar. You want a glass jar that is non-reactive. Once the eggs are in place, pour the water into the jar, making sure you fully cover the eggs.

Cover the jar with the cap, and place in the refrigerator. Set your calendar, and check the eggs in 30 days.

Chinese Salted Eggs

When you are ready to make the eggs, either boil them to your favorite temperature, or fry them in a little bit of butter.

Now I will admit, I was a bit hesitant to try these as I did not know what I was getting myself into. I see folks buying these style of eggs at one of my Asian markets, and I knew that they were sitting in the brine so they would not go bad, so I went ahead and cracked one in a preheated skillet with a bit of butter.

I was blown away when I cracked it into the skillet. The whites were a bit thinner, and the yolk was this killer dark orange color. As I let this cook, I began spooning the melted butter on top of the yolk area to continue to cook.

When I took my first bite, I was pleasantly surprised. It was a bit salty, I’ll admit, but the texture was awesome. This would be a perfect pairing with some of the more bland dishes that need a punch of salt. Give these a shot. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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