Some of you had posted about finding salted duck eggs but was unable to find any raw ones, so I thought I shared this with you.
Before they were banned, I had purchased many raw duck eggs in the Los Angeles area. A good salted duck, when cracked open, should have a solid bright orange yolk with an oily sheen along with clear egg whites, however, was consistently disappointed in the quality of those eggs as many of them had running egg yolks, cloudy egg whites and some were just plain rancid when cracked so I decided to make my own.
In the early days, I used chicken eggs to make salted eggs. Although they turned out nice, they lacked the richness of the duck egg so now I only use duck eggs to make the salted eggs. Picture is a recent batch that was ready today with the next back ready in three weeks. You can see how nicely the yolk and egg white turned out.
Making the salted duck eggs is fairly simple. It’s basically salt and water (I’ve used the dried salted method but didn’t like the results). For a dozen eggs, you need around 4-6 cups of water, plain salt, a small potato and a container that will hold the eggs snuggly.
Pour the water in a deep pot, add the potato and start simmering the water. Slowly add the salt while stirring. Once the potato floats, it means the water has reached its salty saturation point. Make sure the salt is completely dissolved in the water and completely cooled down. Once cool, add the water to the eggs in the container, making sure the eggs are covered completely. I also use tea leaves and a few drops of rice wine to enhance the flavor. Store in a cool dark area. It will be ready in eight weeks. I also turn the container upside down once a week for a few minutes.