How are the salted egg yolks in mooncakes made? Are the purchased salted egg yolks raw or cooked? How do you choose? Don’t miss out on making classic homemade salted egg yolks for mooncakes like egg yolk pastries during the Mid-Autumn Festival.

Salted eggs and salted egg yolks are made from either red mud or salt water.

The salted egg yolks in egg yolk pastries are duck egg yolks, cured with salt.

Traditional Methods

There are two methods for making salted duck eggs. The traditional method involves applying a mixture of salt, red mud, and water to the outside of the duck egg, then sealing it in a sealed container. This process takes about a month.

New Methods

Another method involves soaking the raw duck egg in salt water. The raw duck egg is soaked in 20% salt water. The osmotic pressure of the salt causes the egg’s interior to become salty and the yolk to solidify. This process takes about 25 days, and the egg is then cooked to create the whole, cooked salted duck egg you typically buy.

The salted egg yolks used in mooncakes appear intact and unbroken. This is because bakeries often purchase raw duck eggs directly from egg vendors and then separate the yolks and whites themselves to make salted egg yolks, or they directly obtain the yolks from raw duck eggs.

Some bakeries also purchase frozen raw duck egg yolks that have been salted and then roasted by bakeries. Therefore, if you buy frozen salted duck egg yolks directly, you are generally buying raw duck egg yolks.

How can you tell if a salted duck egg is good or bad?

To make salted egg yolks, you need to choose raw or salted duck eggs. Pay attention to the egg’s source, appearance, and smell. The egg should be intact, without cracks, exposed areas, or unnatural spots.

Salted duck eggs may have a slightly salty, fishy smell, but they should not have a strong, foul odor. Furthermore, choosing eggs from a clearly identified source and brand and from a clearly identified store can help you choose the right egg.

The traditional method of making salted duck eggs is time-consuming. For small quantities at home, some people choose to buy frozen salted egg yolks from bakeries. While this is convenient, it’s important to keep in mind the expiration date and choose a store with a proven source.

Frozen salted egg yolks have an orange-yellow tint with a reddish hue. Be careful to avoid those with an unnatural red tint.

If you want to make your own salted egg yolks but are worried about time, try the quick “freeze + salting” method.

It only takes 3-4 days, significantly reducing the preparation time compared to traditional salting.

Quick Salted Egg Yolk DIY: Freeze to Solidify for Easy Preparation

Freeze a whole raw duck egg in the refrigerator for about three days. After thawing, the yolk will solidify due to the freezing process, but the white will not solidify, making it easy to separate. Place the yolk in salt, cover, and marinate for 2-3 hours. This is the salted egg yolk.

Store in the freezer until you’re ready to make the mooncakes. Remove the egg yolks and sprinkle a little kaoliang liquor or rice wine on them. Bake in the oven at around 150 degrees Celsius for about 5-10 minutes. The salted egg yolks are ready.

Sprinkling the kaoliang liquor or rice wine on the salted egg yolks while baking helps remove the fishy smell and enhances the aroma. How can you tell if a salted egg yolk is good?

Bake at a temperature above 150 degrees Celsius for 5-10 minutes, observing the yolks periodically. Baking until they’re 80% done is ideal. Be careful not to let them become too oily. Ideally, the oil should only be released after they’re wrapped in the mooncakes and baked.

Although salted egg yolks are only part of the mooncake filling, their salty aroma enhances the sweet and salty flavors and textures of the mooncakes. Do you, like me, prefer salted egg yolks when eating mooncakes? Roll up your sleeves and make your own salted egg yolks!