Homemade Salted Egg Yolks (Edit recipe)

Learn how to make salted egg yolks for keto savoury and sweet recipes such as salted egg yolk prawns, coated fish skin chips with salted egg yolk, keto salted egg and pork floss sponge cakes, and of course, keto mooncakes! You can also grate the salted egg yolks over steak, vegetables, and keto pasta dishes. For keto fried cauli-rice, both salted egg yolks and egg white can be use to add flavour and saltiness without using salt.

10 minutes

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	132
Fat:	10 g
Carbohydrates:	1 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	5690 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Keto Asian Flavours

Serves: 12

Ingredients

300 grams Kosher Salt
5 cups Water
12 whole Duck Egg, organic
1 - 2 Tbsp Shaoxing Wine (Chinese Rice Wine), or distilled liquor (Baijiu / 白酒), as needed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Inspect each egg to ensure there are no cracks. Rinse and scrub the eggs under running water to clean them. Dry each egg with a paper towel. Set aside.
To a large pot, add in the salt and water. Bring to a boil and allow the salt to dissolve. Let cool.
When the brine is at room temperature, carefully add in the eggs to a clean glass jar.
Pour the brine into the jar through a sieve to catch any salt crystals.
Place a piece of crumbled parchment paper or a sauce plate on top to fully submerge the eggs in the brine solution.
Cover the jar and place on the counter at room temperature for 6-8 weeks. Take note of the start date by labelling the jar.
At the end of the brining process, the egg white will taste very salty, and the egg yolk will harden.
Carefully remove the eggs from the jar and wipe dry. Discard the brine. Store the eggs in a carton or in a clean jar refrigerated for up to one month. Use as needed.
When ready to use, brush on shaoxing wine or distilled liquor (Baijiu / 白酒) onto the yolks with a pastry brush. Bake at 350°F in the oven for 6-8 minutes.