Salted Egg Yolks

5 from 1 vote

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.

Prep Time15

Cook Time28

Total Time28 15

Course: Side Dish

Cuisine: Asian, Indonesian

Diet: Gluten Free

Servings: eggs

Calories: 1kcal

Author: Claudia

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.

Nutrition