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Salted Eggs on a platter
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3.75 from 72 votes

Salted Eggs

Homemade Salted Eggs made of duck eggs brined in salted water. Delicious in salads or baked goods!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Filipino
Servings: 12 Servings
Calories: 104kcal


  • 12 duck or chicken eggs
  • 5 cups water
  • 1 ½ cups coarse salt


  • In a pot over medium heat, combine water and salt. Bring to a boil, stirring until salt is completely dissolved.
  • Remove from heat and allow to fully cool.
  • Place eggs in a large container. Add the brining solution, making sure the eggs are fully submerged. 
  • Weigh down with a small plate or a plastic bag filled with water. Cover and keep in a cool, dry place for about 18 to 21 days.
  • Drain eggs from the solution.
  • In a pot, place eggs and enough water to cover. Over medium heat, bring to a boil, uncovered, for about 20 to 25 minutes or until hard-boiled. 
  • Drain eggs and allow to cool. Store in the refrigerator.



  • Check the eggs to ensure the shells are intact and have no cracks.
  • Allow the brine to fully cool before adding the eggs, lest they cook in the residual heat.
  • Do not overpack the container to prevent breakage, and ensure eggs are completely submerged in the solution.
  • Weigh the eggs down by placing a small plate or a plastic bag filled with water on top to keep them from floating.
  • To dye the eggs, add a few drops of red food color and a couple of tablespoons of vinegar to the boiling water used to cook the eggs.


Serving: 1egg | Calories: 104kcal | Carbohydrates: 7g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 210mg | Sodium: 350mg | Potassium: 200mg | Fiber: 3g | Vitamin A: 250IU | Vitamin C: 2.5mg | Calcium: 80mg | Iron: 3.8mg