Sunday, March 13, 2011

Salted Duck Eggs - How to Prepare, Where to Sell

Originally posted by John Metzer on Sat, Dec 18, 2010 @ 11:41 AM 

 In the United States, few duck eggs are eaten. In other parts of the world, however, duck eggs are a major portion of the diet. Over 65% of all duck eggs are produced in China and over 90% of all duck eggs are produced in Asia.  Interestingly, waterfowl increased their share of consumed eggs in the world from 6.57% in 1991 to 7.02% in 2007. So the growth of duck eggs is faster than chicken eggs in the world! Take that, chicken farmers!

 Duck eggs are eaten fresh, salted, thousand year old and balut. If you have an interest in any of these products, visit our website for pricing and shipping information. In this blog I will discuss salted duck eggs - future blogs will cover balut and thousand year old duck eggs.

Salted duck eggs are prepared by one of two methods. The original method was to mix salt and clay or charcoal and pack that around a fresh duck egg. The most common method in the United States is to immerse a fresh duck egg in a salt brine. Any plastic or glass container will work but we salt our duck eggs in plastic garbage cans. Fill it ¼ full of water and then add eggs until they are about 4” from the top. As the salt water will make them float out of the water, you need to place some type of plastic panel or screen on top of the eggs and place several bricks on them to ensure all eggs are held down in the water. Then you pour a bag of water softener salt over the eggs and then finish filling your container with water. You must make sure there are always salt crystals in the water. If there are no crystals, add more salt. The eggs must stay in the water for 4-5 weeks depending on the temperature. The salt permeates the egg faster if the water is warm. Once I salted some eggs in a plastic bucket in an operating incubator. It took less than 2 weeks.

It is interesting how the salt changes the proteins in the egg. After salting, but before cooking, the yolk is hard, like a ball of modeling clay, whereas the albumen is very runny. The color of the yolk darkens as the salt permeates it. If the salting process is not complete, the middle of the yolk will be light yellow.  It is complete once the entire yolk has darkened. If the yolk is completely salted, you can squeeze a drop or two of oil out of it. Note that the salt does not add any oil or fats, the chemical properties of the yolk has changed to allow the oils to be separated more easily from the proteins. The yolk also has a different texture after salting. It is slightly more “grainy”. The eggs are always boiled prior to eating.

This is an uncooked, salted duck egg yolk that has been cut in half.  Note that there is very little light yellow in the center of the yolk.

The Filipino culture is to dye the egg a deep maroon color after boiling. Why? Maybe the red color is good luck and it helps them differentiate their salted eggs from balut (partially incubated eggs).

Salted eggs are consumed in a variety of ways. Filipinos typically cut them up and put them on tomatoes or salads. Another popular use of salted duck eggs is for the autumn Moon Cakes where a salted duck egg yolk is inserted in a special pastry.
This may be a way for you to sell some of your duck eggs. Inquire with some of the Asian restaurants or grocery stores in your area. Focus on Thai, Chinese, Indonesian, Filipino and Vietnamese stores/restaurants as these are the top per capita consumers of duck eggs in the world.  The per capita consumption in Thailand is over 63 eggs per year!

Our main distributor puts three uncooked, salted eggs in a clear plastic container for retail sales. If you sell to Filipino food stores, you can probably sell to them in flats as they prefer to cook and dye the eggs prior to sale.

Any sized duck egg can be salted. Our best egg laying ducks, the Golden 300 Hybrid and White Layer, produce an average sized duck egg that would work very well for the salted egg market.
Have I eaten a salted duck egg? Yes - and they are rather tasty. Try one!


  1. Phillip-Mojave AcresJune 7, 2011 at 3:03 PM

    It sounds as though you salt the eggs while still in the shell judging by the photo in the plastic box.

  2. Yes, we salt the fresh eggs, in the shell.

  3. where did you get the statistical data of duck egg production in asia?

  4. "Waterfowl Production for Food Security"
    Dr. H. Pingel
    Institute of Ag Science, University of Halle, Germany
    IV World Waterfowl Conference Nov 11-13, 2009
    Thrissur, India

    Contact me at if you would like a copy of his paper.

  5. Are you going to post about making thousand year duck eggs as the blog states, I am curious now? "future blogs will cover balut and thousand year old duck eggs"

  6. Yes, we will cover those items but not too soon. There are quite a few other topics I want to cover first. Thanks for your interest.

  7. Thank you for the follow up, I will stay tuned

  8. I stumbled upon this nice website in search of salted eggs; something my grandparents did when I was growing up in the Philippines. I am even more surprised that you make balut :)

    You are right on why salted egg is dyed red; to distinguish it from the other types of eggs (not just balut), and good luck. Salted egg is of Chinese tradition that was introduced to the Filipinos, hence the red color.

    I'm curious to know why you opted with the brine solution instead of the clay? The clay process is faster than the brine solution (as far as I remember). I wanted to use the clay process, but I am not sure where I can get clean (non-contaminated) clay. Any suggestions?

    Thanks, and keep up the blog :)

  9. We figured the clay process would be a lot messier than salt water. And most of our Filipino customers were not used to buying salted eggs with clay on them. Glad you found us!

  10. Just got 3 duck eggs today, never had them before and probably won't wait to salt them although I may try this in the future now that I have found them readily available. That being said, whats the best way to prepare them?

  11. Duck eggs can be used any way chicken eggs can be used. However, they have a reputation of being superior to chicken eggs in baking. Enjoy!

  12. Awaiting your next topic. Thanks for sharing this great idea

  13. thanks john for posting salted egg making, its a good business and requires less capital, less labor and raw materials are available locally more power to you john


  14. what dye should be used to color the eggs red?

  15. You can use a dark red food grade dye. I have been told the only way to copy the exact color used in the Philippines, however, is to import that dye from the Philippines. But I am sure it is not approved by our USDA.

  16. approximately how long are salted eggs good for? also can you do this with the eggs of other fowl? Thanks!

  17. If refrigerated, I would guess they would be fine for several months. Yes, you can salt any eggs but most consider duck eggs to have the highest quality.

  18. i would think that salted eggs would last longer then a regular egg. my eggs just washed and coated with coconut oil last up to 6 months and maybe longer.

    i have seen some issues at 4 months but many are still good.

  19. what other kinds of salt will work? curing salt? iodized salt? i am not familiar with water softening salt. but we have feed stores here with curing salt. and Sams club with big bags of iodized salt.

    1. I would think any kind of salt would work. Water softener salt is just the cheapest and most convenient for us. We have not run any tests recently on the shelf life of salted eggs but it should be longer than fresh eggs.