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Salted Eggs














Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


1 ½ cups rock salt
4 cups water
12 large eggs
fresh, preferable duck eggs


Bring water and rock salt to a boil; cool.

Place eggs in a crock or glass jar.

Pour salt-water mixture over eggs to cover.

Cover crock and let stand in a cool place (not refrigerator) for three weeks.

Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.

Yolks should be a bright yellow-orange color and quite firm.

The white should be slightly cloudy and still runny.

Eggs without a firm yolk should be discarded.

To hard cook, cover with fresh cold water and simmer for 20 minutes.

Shell an quarter.

Serve with hot rice or congee.

Make 12 salted eggs.

NOTE: Salted duck eggs may be purchased in mud-pack form or in brine in Oriental markets.

If in mud pack, scrape off mud, wash well and proceed with recipe.


* not incl. in nutrient facts

Add review




how i salted eggs dyed?

about 10 years ago

is it necessary to use rock salt? or is it ok to use iodized salt?

almost 10 years ago


Yes, you can use iodized salt, it works too!

almost 10 years ago

how long the shelf life of salted egg after u cooked?gennie,philippines

about 8 years ago

Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 7163% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 73mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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