Salted Eggs and Irresistible Pastries: Tradition Meets Temptation

Salted eggs are one of the most beloved preserved ingredients in many Asian cuisines, particularly Chinese, Vietnamese, Thai, and Filipino. Revered for their rich, umami-packed yolks and savory profile, salted eggs have gone beyond their humble origins as a preservation method to become a gourmet delicacy. Today, they’re not just eaten with rice or porridge—they are at the heart of modern pastry innovations, making their way into luxurious mooncakes, buttery pastries, and even Western-style desserts.

In this article, we explore the story of salted eggs, how they’re made, their traditional uses, and how they’ve evolved into one of the most irresistible flavor ingredients in the world of baking and pastry.

1. What Are Salted Eggs?

Salted eggs are typically made from duck eggs that are preserved in brine or packed in a salted charcoal paste for several weeks. Over time, the egg white becomes gelatinous and salty, while the yolk turns bright orange, grainy, oily, and packed with umami.

While chicken eggs can be salted, duck eggs are preferred due to their higher fat content, which results in creamier, richer yolks.

2. Origins and Cultural Significance

Salted eggs have been part of Asian culinary traditions for centuries, with their roots in Chinese food preservation techniques. Before refrigeration, salting was an effective way to extend the shelf life of perishable ingredients like eggs.

In Chinese Cuisine:

Salted eggs are eaten with congee, used in zongzi (sticky rice dumplings), or served alongside stir-fried dishes.
The golden yolk symbolizes wealth and fortune, making it a popular ingredient during Mid-Autumn Festival.

In Southeast Asia:

In Vietnam, salted eggs are used in banh trung thu (mooncakes) and savory pastries.
In Thailand, they appear in salads, rice dishes, and as toppings for desserts.
In the Philippines, salted eggs (itlog na maalat) are often paired with tomatoes as a breakfast or snack.

3. How Salted Eggs Are Made

Salted eggs are traditionally made in two main ways:

3.1. Brining Method

Prepare a saltwater solution (around 25–30% salinity).
Submerge clean duck eggs in the brine.
Leave them in a cool place for 2–4 weeks.
Boil the eggs before use, or separate and cure the yolks for baking.

3.2. Salted Charcoal Paste

Mix clay, salt, and water into a thick paste.
Coat each egg evenly and roll in rice husks to prevent sticking.
Store in a container at room temperature for 3–4 weeks.

Homemade salted eggs are increasingly popular among culinary enthusiasts who want to control flavor and quality.

4. Salted Egg Yolks in Pastries: A Rising Star

Salted egg yolks have become the star ingredient in modern Asian baking. Their unique balance of savory, creamy, and slightly sweet flavors adds a luxurious dimension to both traditional and contemporary pastries.

Let’s explore some of the most beloved salted egg pastries that have won over millions of palates.

5. Mooncakes with Salted Egg Yolks

Perhaps the most iconic use of salted egg yolks is in mooncakes, especially during the Mid-Autumn Festival.

Types:

Lotus Seed Paste Mooncakes with one or two salted yolks inside
Red Bean Mooncakes with a rich yolk center
Snow Skin Mooncakes with mashed yolk and custard fillings

The salted yolk in the middle is seen as the “moon” and brings balance to the sweetness of the filling, symbolizing harmony and unity.

6. Salted Egg Custard Buns (Liu Sha Bao)

These dim sum favorites are famous for their molten, creamy centers made from:

Mashed salted egg yolks
Butter
Custard powder
Condensed milk

When steamed, the filling becomes liquid gold that bursts in your mouth—a true sensory experience. Liu Sha Bao is both indulgent and deeply comforting.

7. Salted Egg Tarts

A modern spin on the classic Portuguese egg tart, these buttery pastries are filled with a rich mixture of:

Egg yolks
Milk
Salted egg yolk puree

The result is a slightly salty, creamy tart with a caramelized top—perfect with tea or coffee.

8. Salted Egg Sponge Cakes and Swiss Rolls

Salted egg yolk lends itself well to fusion pastries:

Used in buttercream fillings
Swirled into sponge cakes and chiffon cakes
Combined with cheese or custard for extra depth

These desserts are light but packed with umami flavor, appealing to both traditionalists and modern food lovers.

9. Cookies and Baked Snacks

Salted egg yolk cookies are popular in Taiwan, Malaysia, and Singapore. Their crumbly texture and salty-sweet taste make them addictive.

Also trending:

Salted egg chips
Popcorn coated in yolk butter sauce
Savory shortbread with yolk crumbles

These snacks are portable, flavorful, and often sold in festive packaging.

10. Why Salted Egg Yolks Work So Well in Pastry

Salted egg yolks have several properties that make them ideal for baking:

Texture:

When mashed or mixed with butter, they create a silky, creamy consistency.

Flavor:

The natural umami enhances both sweet and savory components.
Saltiness balances out sugar, making flavors more complex.

Visual Appeal:

The golden hue of salted yolks is instantly recognizable and adds a premium look to pastries.

11. How to Prepare Salted Egg Yolks for Baking

Step-by-Step:

Boil the salted eggs for 10–12 minutes.
Remove shells and separate yolks from whites.
Rinse yolks with warm water to remove excess salt.
Steam yolks for 5 minutes to soften.
Mash or blend with butter, milk, or cream depending on the recipe.

Alternatively, you can buy vacuum-packed yolks or salted yolk powder for convenience.

12. Tips for Baking with Salted Egg Yolks

Use unsalted butter to control the final salt level.
Combine yolks with sweetened condensed milk for smooth fillings.
Mix into egg wash for extra shine and flavor on pastry crusts.
Don’t overbake; yolks can dry out and become chalky.

13. Pairing Ideas and Flavors

Salted egg yolks pair wonderfully with:

Coconut: Balances richness with tropical notes.
Mung bean or red bean: Classic, earthy sweetness.
Cheese: Especially cream cheese, for extra indulgence.
Matcha: Bitterness contrasts nicely with the yolk’s richness.
Chocolate: For a bold, umami-sweet fusion.

14. Modern Innovations and Global Appeal

Salted egg pastries are not limited to Asia anymore. Today, they appear in:

Fusion cafés in cities like London, LA, and Paris
Artisan bakeries specializing in Asian-inspired desserts
Luxury food hampers during holidays like Lunar New Year

Thanks to food influencers and social media, salted egg desserts have gone viral, especially among foodies looking for unique flavors.

15. Making Salted Egg Pastry at Home

A simple yet delicious recipe is Salted Egg Yolk Lava Cake:

Ingredients:

4 salted egg yolks (steamed and mashed)
2 tbsp butter
2 tbsp condensed milk
1 tsp custard powder
1 egg
2 tbsp sugar
2 tbsp flour

Steps:

Mix mashed yolks with butter, condensed milk, and custard powder.
Freeze filling into small balls.
Prepare cake batter and place frozen filling in the center before baking.
Bake at 180°C (350°F) for 10–12 minutes.

Serve warm for that irresistible molten center.

16. Storing and Handling Salted Eggs

Uncooked salted eggs: store in a cool place or refrigerate, use within 1–2 months.
Cooked salted yolks: store in an airtight container in the fridge and use within a week.
Avoid freezing raw salted eggs, as it affects texture.

17. Health Notes

Salted eggs are:

High in cholesterol and sodium, so enjoy in moderation.
Rich in healthy fats and B vitamins.
Suitable for low-carb and ketogenic diets when used wisely.

Always buy from trusted sources to ensure no harmful additives or lead-based salts are used.

18. Conclusion: A Golden Ingredient for Every Baker

Salted eggs have journeyed from traditional breakfast tables to the center stage of high-end patisserie. Their unique flavor, vibrant color, and creamy texture make them a must-have ingredient for adventurous bakers and nostalgic home cooks alike.

Whether you’re savoring a mooncake under the full moon or biting into a molten custard bun, salted eggs promise a burst of umami and satisfaction that few ingredients can match.

So next time you see those golden yolks glistening in a pastry display—don’t hesitate. Take a bite, and taste the magic where tradition meets temptation.