Salted duck egg

What is Salted duck egg?

Salted duck egg is a preserved food made by curing whole duck eggs in a salty solution or packing them in salted charcoal. The process gives the egg white a firm, gelatin-like texture and a sharp, salty taste, while the yolk turns a deep orange-red, becomes rich and fatty, and is less salty than the white. The eggs are usually boiled or steamed before eating. The yolk is highly valued and is often used in other foods, such as mooncakes, for its color and flavor. In the Philippines, salted duck eggs are dyed red to set them apart from fresh eggs.

Where does Salted duck egg come from?

Salted duck eggs have their roots in Chinese cuisine, where they are a traditional way to preserve duck eggs. The method involves curing the eggs in brine or packing them in salted charcoal. Over time, the practice spread to other countries in Southeast Asia, including the Philippines and Thailand, each developing their own techniques and names for the food. In the Philippines, the eggs are called 'itlog na maalat' or 'itlog na pula', and are often dyed red. In Thailand, a related product called khai khrop uses only the yolks.

How is Salted duck egg made?

To make salted duck eggs, fresh duck eggs are either soaked in a salty brine or covered in a paste of damp, salted charcoal. In the Philippines, a mixture of clay, salt, and water is used to coat the eggs, which are then stored for up to two weeks to cure. After curing, the eggs are cleaned and boiled or steamed before eating. The curing process allows salt to penetrate the shell, firming up the egg white and transforming the yolk into a dense, flavorful center. In Thailand, some versions use only the yolks, preserved in brine inside the shell.

How and when is Salted duck egg eaten?

Salted duck eggs are commonly eaten boiled or steamed, often as a side to congee (rice porridge) or with rice. The eggs can also be used as a flavoring in other dishes. In China, the yolk is especially prized and is used in mooncakes. In the Philippines, the red-dyed eggs are a familiar everyday food, eaten with tomatoes or as part of salads. In Thailand, the yolk-only version is served with rice or added to other foods. Salted duck eggs are valued for their salty, rich taste and are eaten at any meal.

Kinds of Salted duck egg

While duck eggs are traditional, chicken eggs can also be salted, though the flavor and yolk texture are less rich. In the Philippines, the eggs are dyed red to distinguish them from fresh eggs, and the curing process uses a clay and salt mixture. Thailand's khai khrop uses only yolks, which are brined and then steamed. Salted eggs may be sold coated in charcoal paste, or cleaned and vacuum-packed. Each country has its own preferred method and presentation.

What Salted duck egg means

Salted duck eggs hold a special place in Chinese food culture, where the yolk is used in mooncakes to symbolize the moon. In the Philippines, red-dyed salted eggs are a common sight and are part of daily meals. The eggs are also found in Thailand, with local adaptations. The preservation method reflects traditional ways of extending the shelf life of eggs and adds a distinct flavor that is appreciated in various Asian cuisines.

Questions people ask about Salted duck egg

Good reading and sources

• Salted duck egg on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data