Salted Egg Yolks for Mooncake
This post may contain affiliate links.Salted egg yolks are the golden heart of many mooncakes. Rich, savory, and symbolic of the full harvest moon. Here’s how to prepare them at home for that authentic touch.
I still remember the first time I cracked open a mooncake and found that glowing center, the salted egg yolks. Rich, savory, and just a little crumbly, they’re the part I always look forward to most. These salted duck egg yolks don’t just add flavor; they give mooncakes their signature golden richness and a beautiful symbolism of the full harvest moon.
If you’ve ever wondered how to make salted egg yolks at home, or what to do with cooked salted duck egg yolks, this guide will show you step by step. And the best part? These yolks aren’t just for mooncakes. You can bake them into salted egg yolk cookies, tuck them inside a custard bun, stir them into fried rice, or even serve the cooked salted egg as a savory companion to Indonesian favorites like soto ayam, rawon, sop buntut, soto betawi, or nasi goreng kampung.
If you’re after something quicker, try making salted cured egg yolks for savory toppings. They’re ready in just five days and add a deliciously salty, umami finish to your favorite dishes.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Eggs – You can use either chicken or duck eggs. Chicken eggs usually take about 3 weeks to cure, while duck eggs need a bit longer.
How to Make Salted Egg Yolks
STEP 1. Wash the eggs thoroughly and dry them with a clean cloth. In a pot, bring 3 liters of water and 600 grams of salt to a boil (Image 1). Simmer until the salt dissolves, then turn off the heat and let the salted water cool completely. Arrange the clean eggs in a container (Image 2) and pour in the cooled brine. To keep the eggs fully submerged, place a smaller container filled with water bags on top (Image 3).
Cure the eggs for 21–28 days, depending on their size. Since I use duck eggs, I let them cure for the full 28 days. On the last day, crack the eggs, separate the yolks from the whites, and set the yolks aside (Image 4).
STEP 2. Line the salted egg yolks on a baking tray (Image 5). Bake in a preheated oven at 320°F (160°C) for 8–10 minutes (Image 6). Once cooled, store them in an airtight container in the chiller until ready to use.
👉 For cooked salted eggs, simply boil the whole salted eggs in water for about 30 minutes (Image 7). Slice the yolks in half and enjoy them as a savory side dish with your favorite meals (Image 8).
Pro Tips
- Check for doneness – To see if the eggs are ready after curing, crack one open around day 21. If the yolk is firm, bright, and oily, it’s good to go. If it still looks pale and runny, let the rest cure a few more days.
- Use duck eggs for best results – Duck eggs have larger, richer yolks that cure beautifully and give that classic deep flavor. Chicken eggs work too, but the yolks will be smaller and less oily.
- Don’t skip cooling the brine – Pouring hot brine over the eggs may crack the shells. Always cool the salted water completely before submerging the eggs.
- Keep them submerged – If the eggs float above the brine, the curing will be uneven. A smaller container or a clean weight on top ensures even results.
- Avoid over-baking – The yolks should look slightly glossy and crumbly after baking. Too much time in the oven can make them dry and chalky.
- Storing for later – Baked yolks keep well in the chiller for up to 1 week. For longer storage, freeze them in an airtight container for up to 2 months.
Serving Suggestions
Salted egg yolks are incredibly versatile, whether you enjoy them on their own or as a golden boost to other dishes.
- Classic mooncakes – Their rich, savory flavor balances sweet lotus seed in traditional mooncakes or red bean paste in salted egg yolk pastry.
- Baked treats – Try them in salted egg yolk cookies, custard-filled buns, or pastries for a unique twist.
- Everyday meals – Crumble them over fried rice, stir them into creamy sauces, or serve alongside Indonesian favorites like soto ayam, rawon, or nasi goreng.
- Snack pairing – Pair these salty bites with a hot cup of Assam Milk Tea, soothing Lemongrass Pandan Tea, or floral Rose Milk Tea for the perfect balance.
FAQs about Salted Egg Yolks
To make salted egg yolks, eggs are cured in a simple brine made with water and salt for 21–28 days. Once cured, the yolks can be separated and baked, steamed, or boiled for use in mooncakes, cookies, or savory dishes.
It usually takes 21–28 days depending on the size of the eggs. Duck eggs are often cured for the full 28 days to achieve that rich, oily texture.
Yes! Chicken eggs can be used, but the yolks will be smaller and less rich compared to salted duck egg yolks. Duck eggs are preferred for mooncakes because of their size, color, and flavor.
Once separated, salted yolks can be baked in the oven at 320°F (160°C) for 8–10 minutes, steamed, or boiled in the shell for 30 minutes. The method depends on how you plan to use them.
Don’t toss them! Salted egg whites are very salty, but they can add flavor to dishes. Try mixing small amounts into congee, soups, stir-fried greens, or marinades. You can also blend them with plain eggs for omelets or steamed egg custard to balance the saltiness.
Storage
- Raw cured eggs – Once your eggs have cured for 21–28 days, you can keep them in their shells in the chiller for up to 2–3 weeks.
- Baked salted egg yolks – After baking, let the yolks cool completely, then store them in an airtight container in the chiller for up to 1 week. For longer storage, freeze them in a sealed container or zip bag for up to 2 months.
- Cooked salted duck eggs (whole) – Boiled salted eggs can be stored in the refrigerator for up to 1 week. Keep them unpeeled to retain their flavor and prevent drying out.
👉 Pro Tip: If freezing baked yolks, place parchment paper between layers so they don’t stick together. You can thaw them in the fridge overnight before using them in mooncakes, cookies, or fried rice.
More Egg Recipes
Salted Egg Yolks
Ingredients
- 25 pcs eggs duck eggs or chicken eggs
- 600 gr salt
- 3 liters water
Instructions
- Wash the eggs thoroughly and dry them with a clean cloth. In a pot, bring 3 liters of water and 600 grams of salt to a boil. Simmer until the salt dissolves, then turn off the heat and let the salted water cool completely. Arrange the clean eggs in a container and pour in the cooled brine. To keep the eggs fully submerged, place a smaller container filled with water bags on top.
- Cure the eggs for 21–28 days, depending on their size. Since I use duck eggs, I let them cure for the full 28 days. On the last day, crack the eggs, separate the yolks from the whites, and set the yolks aside.
- Line the salted egg yolks on a baking tray. Bake in a preheated oven at 320°F (160°C) for 8–10 minutes. Once cooled, store them in an airtight container in the chiller until ready to use.
- For cooked salted eggs, simply boil the whole salted eggs in water for about 30 minutes. Slice the yolks in half and enjoy them as a savory side dish with your favorite meals.
Notes
- Check for doneness – To see if the eggs are ready after curing, crack one open around day 21. If the yolk is firm, bright, and oily, it’s good to go. If it still looks pale and runny, let the rest cure a few more days.
- Use duck eggs for best results – Duck eggs have larger, richer yolks that cure beautifully and give that classic deep flavor. Chicken eggs work too, but the yolks will be smaller and less oily.
- Don’t skip cooling the brine – Pouring hot brine over the eggs may crack the shells. Always cool the salted water completely before submerging the eggs.
- Keep them submerged – If the eggs float above the brine, the curing will be uneven. A smaller container or a clean weight on top ensures even results.
- Avoid over-baking – The yolks should look slightly glossy and crumbly after baking. Too much time in the oven can make them dry and chalky.
- Storing for later – Baked yolks keep well in the chiller for up to 1 week. For longer storage, freeze them in an airtight container for up to 2 months.
This is the easiest and fail-proof recipe to cure salted egg yolks at home. The result is beautiful! Perfectly round salted egg yolks for mooncakes!