Yes it’s another egg post, but this time I’m really talking about eggs – duck eggs to be precise. In the Chinese cuisine, salted duck eggs is a pretty common ingredient. Whether it’s taken with plain white Teochew porridge, mixed with vegetables or simple baked in a mooncake, the salted duck egg adds it’s fine touch to the dish.

For those who aren’t as familiar with it, salted duck eggs are simply duck eggs preserved in brine or wrapped in a heavily salted clay for a distinct period of time. The end product of the preserving process is the salted duck egg, that has a solidified slightly salty tasting orange egg yolk amidst still liquid but now quite salty egg whites.

Salted Duck Eggs

So why duck eggs and not chicken eggs? Good question. I believe its got to do with the oil content that is higher in duck eggs and their egg shells that are more porous, making them ideal candidates for the preserving process (least that’s what I’ve been told).

Salted suck eggs can be purchased at the markets, but if you want to try your hands at making your own then you can visit chowhound, where hannaone has posted a simple recipe for it.

And if you want more detailed information on how salted duck eggs are made using the clay method, you can visit the Department of Veterinary Services (Perak).

Image source: Shing Fat Hing International Trading

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