Salted Chicken Egg (Xian Ji Dan)
アヒルよりあっさり！日本の家庭にも馴染みやすい塩漬け卵
Description
Made with the same process as the famous 'Xian Ya Dan' (Salted Duck Egg), but using regular 'chicken eggs' soaked in dense brine. Slightly smaller than duck eggs, characterized by less 'orange oil (animal fat)' leaking from the yolk. Less greasy and the egg white is less quirky, making it lighter to eat.
Classification: Everyone, Ingredient, Egg Products, Xian Dan, Chicken Egg, Salted, Congee Companion, Mild
Shops selling Salted Chicken Egg (Xian Ji Dan)
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How to use
Ingredients
- Chicken eggs
- Salt
- Water
Instructions
- [Typical Uses]
- [Congee Companion]: Halve and eat with plain congee.
- [Salted Egg Stir-fry]: Like duck eggs, extract and mash the yolk to coat and fry shrimp or pumpkin (Jin Sha stir-fry).
- Put directly in bentos as a side.
Learn more Substitutes, pairings, tips
Key spices
Less oily and fluffier than salted duck eggs、with a straight salty flavor
Substitutes at Japanese supermarkets
Soak raw eggs in dense brine for a month, then boil to make yourself
Pairing
Plain Congee / Salted Egg Pumpkin Stir-fry
Trivia
Often homemade in Chinese homes using chicken eggs when duck eggs are unavailable. Because it lacks sufficient oil for mooncake fillings, it is rarely used in baking.
Eating tips & etiquette
When buying eggs at an Asian store, the amount of oil differs entirely depending on whether the package says 'Ya' (Duck) or 'Ji' (Chicken). Pros choose Duck for melting rich depth, and Chicken for a light congee companion.
Allergen
Eggs