Salted Egg
An East Asian preserved egg, usually made by leaving duck eggs in brine or a salted clay mixture for weeks. It is known for its deep orange yolk and intensely salty flavor.
What Is Salted Egg?
Salted egg is a traditional East Asian preserved egg, usually made by leaving duck eggs (sometimes chicken eggs) in concentrated brine or a mixture of salt, ash, and clay for weeks.
The curing process darkens the yolk to an orange-red color and gives it a rich, grainy texture; the white becomes intensely salty. Salted eggs are usually eaten boiled and peeled.
Salted Egg Nutrition
Boiled salted egg provides about 200 kcal per 100 g, is high in protein, and has a high amount of fat from the yolk. Because of the curing process, it is very high in sodium. Values are approximate.
How Should You Eat Salted Egg?
Salted egg is a high-protein food that can be part of a balanced diet; because it is very high in sodium, it is recommended in small portions.
This is general information; salted egg is a food and is not a substitute for medical treatment. Because it is very high in sodium, people who restrict sodium are advised to consume it carefully and in moderation.
How to Choose Salted Egg
A good salted egg has an uncracked shell and feels substantial in weight; if boiled, its yolk looks deep orange and rich. Avoid eggs with cracked shells or an off smell.
- The shell should be intact and uncracked.
- It should feel substantial in weight.
- If boiled, the yolk should look deep orange and rich.
How to Store Salted Egg
Uncooked salted eggs can be stored in the refrigerator for 2–3 weeks. After boiling and peeling, eat the eggs within a few days.
Using Salted Egg in the Kitchen
Salted eggs are most often boiled and served with rice or congee, used as yolks in salty, crunchy snacks (such as salted egg potato chips), or added as a filling to some baked goods.
Why Is Salted Egg Yolk Orange-Red?
Leaving the egg in brine for a long time concentrates the fats and pigments in the yolk, producing its characteristic deep orange-red color and grainy, rich texture.
Frequently Asked Questions
Can salted eggs be made at home?
To make salted eggs at home, follow a validated recipe specifying the salt concentration, temperature, duration, and final cooking step. Do not treat leaving raw eggs in concentrated brine in a cool place for 3–4 weeks as a safe method on its own.
Are salted eggs eaten raw or cooked?
Cook salted eggs until both the white and yolk are firm before eating them; do not treat salting as a substitute for pasteurization. For egg dishes that will remain raw or undercooked when served, use pasteurized eggs or egg products suitable for that use; do not serve salted egg yolks as raw or soft fillings unless their pasteurization has been verified. Choose fully cooked eggs for pregnant women, young children, older adults, and people with weakened immune systems.
Are salted eggs available in Türkiye?
They are not widely available, but can be found as a prepared product in Asian grocery stores and markets.