Salted Duck Egg
A salted duck egg is a preserved duck egg that has been soaked in a salt brine or packed in a thick layer of salted charcoal. It is a common ingredient in Asian dishes and can be used in both sweet and savory dishes.
What is a Salted Duck Egg?
A salted duck egg is a preserved food product made by soaking duck eggs in salt brine or packing each egg in a thick layer of salted charcoal. The salt curing process usually takes around 20 to 50 days.
During the curing process, the moisture is drawn out of the egg inside, yielding a thinner egg white while the yolk becomes bright orange-red and firm solid. The raw egg white is watery and does not have the same slimy viscosity as an average egg. It also has a sharp, salty taste. The yolk is rich, fatty, oily, and salty but not as salty as the white part. The yolk is the most popular part of the salted duck egg.
What Does Salted Duck Egg Taste Like?
Salted duck egg has a pretty unique flavor. The egg white is similar in taste to the white of a boiled chicken egg but is saltier and more dense. The yolk is more unusual and has a rich nutty flavor with a strong and salty umami note.
Where to Buy
You can buy salted duck eggs in Asian grocery stores. You can find them packaged in plastic boxes, sometimes are still coated in the salted charcoal coating but can also be found pre-washed without the salted charcoal coating as well. They can also be bought pre-boiled. The salted egg yolks are often sold in vacuum-sealed packages in the refrigerated section.
How to Store
Raw salted duck eggs can be stored at room temperature for up to 2 weeks. For longer storage, hard boil them before storing them in the refrigerator for up to 1 month.
