Salted Duck Egg (Xian Ya Dan)
オレンジ色の油がジュワッ！中国の朝食と月餅を支える「塩卵」
Description
Duck eggs soaked shell-on in dense brine or salted mud long-term. When boiled and cracked, the egg white is intensely salty, but the yolk loses moisture and leaks 'golden oil', condensing premium depth and umami like Bottarga. The ultimate companion for Chinese congee, and the true identity of the round yolk inside Mid-Autumn mooncakes.
Classification: Everyone, Ingredient, Egg Products, Xian Dan, Duck Egg, Salted, Congee Companion, Baking
Shops selling Salted Duck Egg (Xian Ya Dan)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Duck eggs
- Salt
- Water
Instructions
- [Typical Uses]
- [Ultimate Congee Companion]: Halve it, dig out the yolk and white bit by bit with chopsticks, and eat with plain congee.
- [Salted Yolk Stir-fry (Jin Sha)]: Extract and mash only the yolk, foam it in oil, and coat shrimp, crab, or pumpkin.
- Wrap inside Chinese Zongzi (sticky rice dumplings) or mooncakes.
Learn more Substitutes, pairings, tips
Key spices
White is extremely salty; yolk has a powdery、rich oily depth like Bottarga or cheese
Substitutes at Japanese supermarkets
(Hard to substitute. Curing chicken egg yolks in salt/miso mimics the texture slightly)
Pairing
Plain Congee / Stir-fries using Xian Dan Huang (Salted Yolk)
Trivia
Recently, the flavor of 'Salted Egg Yolk' (Xian Dan Huang) sparked a massive boom among youth in China and SE Asia, turning all snacks—potato chips to ice cream—into 'Salted Egg flavor'.
Eating tips & etiquette
When buying at Asian stores, if the package says 'Shu' (Cooked), you can eat it directly. If 'Sheng' (Raw), fry it or boil it before eating.
Allergen
Eggs