Salted eggs are a popular preserved condiment in Malaysia, especially when paired with Chinese-style cooking. They go well with rice porridge and is a favourite when used as an ingredient for other popular dishes, such as salted egg crabs or squid.

More recently, salted egg yolk, in particular, has become the salted caramel of Malaysia, finding its way into desserts including buns and cronuts.

Typically made using duck eggs, uncooked salted eggs have a somewhat cloudy white and a firm, strikingly orange yolk. Once cooked, the white is hardened but crumbly, while the yolk is rich and not as salty.

Salted eggs are commonly purchased in supermarkets for household use and typically sold wrapped in a thick, black paste that must be washed off before eating. But did you know these salted eggs are also surprisingly easy to prepare at home?

If you’d like to skip the paste-washing step and ensure your eggs are not loaded with artificial preservatives, give the recipe below a go.

Ingredients:

• 6 fresh duck eggs, rinsed clean
• 5 star anise
• 1 tbsp black peppercorns
• 1 tbsp chilli powder or flakes
• 1/2 cup salt
• 3 cups water

Method

• In a pot, prepare the brine by boiling water, salt, star anise, peppercorns and chilli powder until the salt has completely dissolved. Remove from heat and let cool.
• Carefully place the eggs in a glass jar and pour in the cooled liquid, covering all the eggs. The eggs may float, so place a plastic sheet or container over them and push gently down so all of them are submerged. Close the lid of the jar.
• Store the jar away from heat or cold, preferably at room temperature, for four to five weeks.
• At four weeks, boil one egg to test for saltiness. If you like it as it is, and the yolk is somewhat grainy with a bright orange tone, the eggs are ready. If you prefer it saltier, keep the eggs brined for another week before removing from the liquid.
• Store refrigerated for up to a month.

Tips

• Ensure the eggs have no cracks.
• You can also test a brined egg by cracking it open into a bowl. The yolk should be bright orange and firm, while the whites slightly cloudy.
• You can keep the brined salted eggs cooked or uncooked for up to a month in the refrigerator.
• Chicken eggs can be used instead, but they won’t be as rich as the duck variety. You will also want to reduce the brining testing and soaking period by a week.

This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places.