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1. Salted eggs 30-day brine method

This method is the “traditional” way of making salted eggs if I can say that. The whole eggs are submerged in a brine solution for 30 days. Sometime it may take a bit longer too. In the end, you will get firm round egg yolks. The salted eggs made with this method is suitable for anything you want to use them for, baking or cooking

2. Salted eggs 10-day brine method

This is the “short-cut” version of the 30-day version. But it’s not like what you think, just soaking the eggs in the brine for 10

days instead of 30 days. We have to soak the eggs in the vinegar prior to soaking them in the brine solution. More explanation on that later down the post. The result is firm round egg yolks. The salted eggs made with this method is also suitable for anything you want to use them for, baking or cooking

3. Salt-cured egg yolks

The egg whites and yolks are separated. You can use the whites for other use (which is great!). We are just using the yolks and curing them directly by covering them with salt. The salted eggs produced with this method will be flat and not round. The salted yolks are not suitable to use in mooncakes or any pastries that you want to show the round shape of the salted yolks. You can use them for grating over pasta, noodles, and in cooking or desserts where you won’t see the shape of the yolks