These one month old liquor brined salted egg yolks are one of the most deeply rooted preserved foods in Chinese cuisine. They’re traditionally used as a garnish or ingredient in dishes like congee, mooncakes, and zongzi. The process takes a little time, but they’re actually so simple to prepare and the result is absolutely worth the wait.
酒腌咸蛋黄 (jiǔ yān xián dàn huáng), aka liquor-cured salted egg yolks, are basically egg yolks that have been preserved in a simple brine of salt, water, and Chinese liquor like baijiu and shaoxing wine. They’re traditionally made with duck eggs and left to brine for about a month.
The addition of liquor is a traditional technique that’s believed to help the salt and flavor penetrate the yolks more quickly, while also giving them that signature rich, oily, and slightly crumbly texture.The salt, water, and liquor are the essentials here, so you definitely don’t want to skip any of them. But if you want to play around with the flavor, you can also add spices like cinnamon, cardamom, or ginger.
After about a month, separate the egg whites from the yolks, and you’ll be left with these gorgeous, bright orange, firm little yolks. Once cooked, they release this delicious golden oil and become rich, savory, slightly crumbly, and packed with umami.
You’ll find salted egg yolks all over Chinese cuisine. They’re a classic filling in mooncakes, zongzi, and egg yolk pastries, but they’re also used in savory dishes, especially those creamy, rich salted egg yolk sauces you’ll see with pork, shrimp, chicken, and more.
They do take a little patience, but the actual process is surprisingly simple and honestly, so worth the wait.
INGREDIENTS NEEDED & NOTES TO MAKE THESE LIQUOR BRINED SALTED EGG YOLKS
Eggs — Traditionally uses duck eggs,blue-shelled or white-shelled. I always prefer blue duck eggs, they tend to have slightly larger yolks and thicker, harder shells. I’ve never personally tried this method with chicken eggs, but many people have had good results using them too. If you’re trying it for the first time, duck eggs are definitely the way to go.
Shaoxing Wine (绍兴酒) — Adds a deep, nutty, slightly sweet and savory flavor to the brine. If you don’t have Shaoxing wine, you can substitute it with another Chinese cooking wine, although the flavor will be slightly different.
Baijiu (白酒) — A clear Chinese liquor distilled from grains such as sorghum. It’s an important part of this brine, the alcohol helps reduce surface microorganisms on the eggs and also contributes to the yolk’s characteristic rich, oily, sandy texture. If you don’t have baijiu, you can substitute it with vodka.
Water — Use fresh, clean water to make the brine. If your tap water has a strong taste or odor, filtered water is a better choice.
Salt — The key ingredient for curing the egg yolks. Salt draws moisture out of the yolks while helping them firm up and develop that signature salty, rich flavor. Use plain salt without added flavors or seasonings.
Sugar — Just a small amount helps balance the saltiness and rounds out the flavor of the brine. It also adds a subtle sweetness to the finished yolks without making them taste sweet.
Spices — For this recipe, I’m using star anise, cinnamon, cardamom, and ginger. They’re not strictly necessary, but they add a lovely warm, aromatic flavor to the brine. Feel free to adjust the combination depending on what you have on hand, or leave them out for a more classic, straightforward salted egg flavor.
TOOLS & EQUIPMENT YOU’LL NEED
- 1 large glass jar
- plastic bag
- medium saucepan
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE LIQUOR BRINED SALTED EGG YOLKS
(Be sure to check the printable recipe card below)
15-20 duck eggs
1.5 liters (about 6 cups) water
450g fine salt
3 star anise
2 cinnamon sticks
15 cardamom pods
5-7 slices fresh ginger
50g (1/4 cup) granulated sugar
2 tablespoons shaoxing Wine (绍兴酒)
1 tablespoon baijiu (白酒)
STEP 1 — Wash the Eggs
Make sure the eggs are thoroughly clean before brining. Rinse them under cold running water and gently brush the shells to remove any dirt or residue.
Dry each egg thoroughly with a clean cloth, then repeat with the remaining eggs. It’s important that the eggs are completely dry before you place them in the brine.
STEP 2 — Make the Brine
In a medium saucepan, combine the water, salt, sugar, and spices. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for another 3 minutes.
Remove from the heat and let the brine cool completely. Once cooled, add the Shaoxing wine and baijiu, then stir well to combine.
STEP 3 — Assemble
Place the clean, dry eggs in a glass container, then pour the cooled brine and spices over the eggs.
Make sure the eggs are completely submerged in the brine. I like to fill a small plastic bag with water, knot it tightly, and place it on top of the eggs to gently weigh them down and keep them submerged.
Seal the container and store it in a cool, dry place away from direct sunlight for 3–4 weeks. I find that around 3½ weeks is perfect. Try not to brine the eggs for longer than 4 weeks, as they can become too salty.
After 3 weeks, you can check one of the eggs. The yolk should be firm and a deep orange-red color when they’re ready.
STEP 4 – Pre-bake the Yolks
This step is completely optional. You can use the cured yolks immediately, especially when making zongzi, but when I’m making mooncakes, I like to pre-bake them first. Here’s how:
Once you’ve cracked the eggs and separated the cured yolks, gently rinse the yolks and pat them completely dry with a paper towel. Arrange the yolks on a baking tray, making sure they aren’t touching, then lightly spray them with Shaoxing wine or baijiu.
Bake in a preheated 300°F oven for 5 – 8 minutes, just until you see a few small bubbles and a slight sheen of oil on the surface. Don’t overbake them! The yolks should still be soft and slightly undercooked, not firm or fully set. They’re now ready to use in your mooncake filling!
HOW LONG THESE LIQUOR BRINED SALTED EGG YOLKS LAST?
Just a little note on storage: even though you’re pre-baking the yolks, they’re only lightly baked at 300°F for a few minutes, so they should still be treated like raw cured egg yolks and keep them refrigerated or frozen.
In the fridge: They’ll keep for about 1 week in an airtight container, but I personally like to use them within 3–5 days for the best quality.
In the freezer: They’ll keep for up to 2 months for the best quality. To prevent the yolks from sticking together, wrap them individually, separate them with parchment paper, or pop each one into a mini cupcake liner. Then place them in an airtight freezer bag or container.
When you’re ready to use them, simply thaw them in the fridge before using.
Liquor Brined Salted Egg Yolk (酒腌咸蛋黄)
These one month old liquor brined salted egg yolks are one of the most deeply rooted preserved foods in Chinese cuisine. They’re traditionally used as a garnish or ingredient in dishes like congee, mooncakes, and zongzi. The process takes a little time, but they’re actually so simple to prepare and the result is absolutely worth the wait.
Ingredients
- 15-20 duck eggs
- 1.5 liters (about 6 cups) water
- 450g fine salt
- 3 star anise
- 2 cinnamon sticks
- 15 cardamom pods
- 5-7 slices fresh ginger
- 50g (1/4 cup) granulated sugar
- 2 tablespoons shaoxing Wine (绍兴酒)
- 1 tablespoon baijiu (白酒)
Instructions
STEP 1 — Wash the Eggs
- Make sure the eggs are thoroughly clean before brining. Rinse them under cold running water and gently brush the shells to remove any dirt or residue.
- Dry each egg thoroughly with a clean cloth, then repeat with the remaining eggs.
- It’s important that the eggs are completely dry before you place them in the brine.
STEP 2 — Make the Brine
- In a medium saucepan, combine the water, salt, sugar, and spices.
- Bring to a boil over medium-high heat, then reduce the heat to low and simmer for another 3 minutes.
- Remove from the heat and let the brine cool completely.
- Once cooled, add the Shaoxing wine and baijiu, then stir well to combine.
STEP 3 — Assemble
- Place the clean, dry eggs in a glass container, then pour the cooled brine and spices over the eggs.
- Make sure the eggs are completely submerged in the brine.
- I like to fill a small plastic bag with water, knot it tightly, and place it on top of the eggs to gently weigh them down and keep them submerged.
- Seal the container and store it in a cool, dry place away from direct sunlight for 3–4 weeks.
- I find that around 3½ weeks is perfect. Try not to brine the eggs for longer than 4 weeks, as they can become too salty.
- After 3 weeks, you can check one of the eggs. The yolk should be firm and a deep orange-red color when they’re ready.
STEP 4 - Pre-bake the Yolks
- This step is completely optional. You can use the cured yolks immediately, especially when making zongzi, but when I’m making mooncakes, I like to pre-bake them first. Here’s how:
- Once you’ve cracked the eggs and separated the cured yolks, gently rinse the yolks and pat them completely dry with a paper towel.
- Arrange the yolks on a baking tray, making sure they aren’t touching, then lightly spray them with Shaoxing wine or baijiu.
- Bake in a preheated 300°F oven for 5 - 8 minutes, just until you see a few small bubbles and a slight sheen of oil on the surface.
- Don’t overbake them! The yolks should still be soft and slightly undercooked, not firm or fully set.
- They’re now ready to use in your mooncake filling!
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