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Salted egg with Pandan leaves

Prep Time 11 d


  • A container that is able to close tightly


  • 15 Duck eggs (preferable) / or chicken eggs
  • 13-15 Pandan leaves (optional but recommend ) Pandan leaves will add an aroma to your eggs. Try to find it if you can, it will make a big different when you taste the egg after it's done.
  • 1:3 Salt The amount of salt and water is 1:3/3:3. The actual amount is depend on the size of the container you have ready for fermentation. The combined salt and water will be turning to to liquid which will need to be enough to cover all 15 eggs once you placed them in the container.
  • 3:3 Water
  • 1 Tbsp Rice Whisky (40%)


  • Place water and salt in a pot and put over a medium heat. Keep stirring until all of the salt has melted. After the salt has melted, put the salty liquid aside to cool down completely.
  • Chopped Pandan leaves roughly, about an inch thick, width wise ( see image above)
  • Clean all the duck eggs and place carefully in a container that is large enough to fit them all in. Meanwhile to place the eggs inside, keep switching with chopped Pandan leaves so the leaves will be evenly spread in the container.
  • In the container, put rice whisky inside and follow by salty liquid that was prepared earlier. Make sure that the liquid is covering all of the eggs or else the egg will go off. Close the container tightly and leave it for 11 days for fermentation.
  • After 11 days, you can take out the egg, rinse and dry thoroughly and keep them in the fridge. The egg will last for a 1.5-2 months. You can also boil them and keep them in the fridge for up to 2 -3 weeks also.