DIY: How to Make Pickled Duck Eggs


Duck eggs: you either love’em or hate’em. Me, I’m no egg lover. Not even chicken eggs. Too ‘eggy,’ for a lack of a better word, and the thought of eating one any other way than scrambled gives me goose pimples.


Imagine my surprise, then, when I found myself peeling 2 dozen hard-boiled duck eggs this afternoon! This was the second time I have even boiled an egg, the first being when I made Greek deviled eggs for a holiday party. So how did I end up with 8 dozen duck eggs in my fridge?


My uncle is a farmer and has difficulty selling his duck eggs. Not everyone cares for their yolky and, if cooked too long, rubbery taste. His chicken eggs, on the other hand, are God’s gift to Earth according to reviews from friends and family. Double yolkers, smooth superior flavor, and hard shiny shells are just some of their characteristics that even I, a non-egg-eater, can recognize and respect. Now don’t get me wrong, the duck eggs are just as beautiful and hard-shelled. It’s just that customers generally prefer chicken eggs because of their mellower flavor and smaller size.


After about a week of dealing with the duck eggs hogging up all the space in my fridge, I decided to take drake-stic action and try my hand at pickling. Never having pickled anything before [though I have canned] I searched the internet for easy and tasty recipes. After finding a few promising ones at I instead modified the recipes found at Mother Earth News and One Tomato, Two Tomato.

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Golden Pickled Duck Eggs adapted from Mother Earth News

  • 8 hard-boiled duck eggs
  • 1 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 tsp honey
  • 2 tsp salt
  • 1 tsp tumeric
  • 2 tsp black peppercorns
  • 1/2 tsp ground allspice
  • 1/4 tsp celery seeds
  • 1 cinnamon stick

Asian Style Pickled Duck Eggs adapted from One Tomato, Two Tomato

  • 8 hard-boiled duck eggs
  • 1 cup rice wine vinegar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1 tsp black peppercorn
  • 2 tsp sesame seeds
  • sliced garlic
  • chunks of ginger
  • slices serrano peppers

Deviled Pickled Duck Eggs adapted from One Tomato, Two Tomato

  • 8 hard-boiled duck eggs
  • 1 cup vinegar
  • 1 1/3 cup water
  • 2 tsp salt
  • 2 tsp mustard seeds
  • 1 tsp cloves
  • 1 tsp black peppercorns
  • 1 tsp chili flakes
  • fresh dill
  • red onion

-Wash all canning jars, lids, and seals in hot soapy water. Let air dry
-Place eggs in a saucepan with about 2 tsp baking soda for easy peeling, cover with cold water, and bring to a boil
-Turn off heat, cover for about 15 minutes, then let cool or place in ice bath. I just didn’t have time to ice bath so I ended up letting the eggs come to room temperature before washing them in cold water
-Bring vinegar and spice mixture to a boil then let simmer for about 10 minutes. Place in fridge to cool
-Pop eggs in jars and cover with liquid
-Let sit for a few days or a couple weeks before consuming


I encourage you to experiment with your own favorite flavor combinations. You can’t really go wrong with pickling as long as you have the vinegar, a bit of salt, and a bunch of spices you’re well on your way. Some things to remember:

  • About 4 duck eggs fit into one 500 ml canning jar and uses appx. 1 cup of liquid to cover
  • Add two eggs to the jar, then the bits and pieces, then two more eggs, then the liquid for an evenly distributed pickle
  • Place fresh herbs in the jar instead of simmering with the rest of liquid to prevent grey wilted greens
  • Cooking duck eggs too long can make them taste rubbery so remember to give them an ice bath after 15 minutes or so
  • Remember to swirl contents every day to evenly disperse liquid
  • When filling jars and there’s not enough of the liquid, just add enough vinegar to cover the top of the eggs
  • Turmeric stains very easily so watch your counters and clothes!

The next update will be in 2 weeks, as the pickled eggs need to sit in all their spicy goodness! Have you ever made pickled chicken or duck eggs? Do you like pickled eggs?