Salted Duck Egg
黄金の粉雪！黄身の強烈なコクとしょっぱさが料理を高級にする魔法の卵
Description
Duck eggs soaked in strong salt water or mud-salt for a month and boiled. The white is extremely salty; the yolk is orange, oily, and 'crumbly-sticky'.
Classification: For Everyone,Refrigerated Foods,Salted Duck Egg
Shops selling Salted Duck Egg
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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 egg
- Salt
Instructions
- [Prep/Usage]
- [Eat As Is] Peel and eat bit by bit—salty white and rich yolk—as a companion to congee (plain or sweet potato congee) (Taiwan breakfast staple).
- [Jinsha (Golden Sand) Sauce] Extract only yolk, crush finely, foam in generous oil (or butter) on low. Coating fried shrimp (Jinsha Xiaqiu), pumpkin, or water bamboo creates the ultimate 'sweet/salty' high-end dish.
- [Stir-fry (Gold & Silver Eggs)] Chop roughly with century egg, stir-fry-braise with veg like amaranth (Jinyin Dan Xian Cai).
Learn more Substitutes, pairings, tips
Key spices
Unique aged egg aroma from salting
Substitutes at Japanese supermarkets
Japanese regular boiled egg yolk (lacks saltiness and oil)
Pairing
Congee companion, Fried shrimp (Jinsha Xiaqiu), Mooncake filling
Trivia
[For Everyone] A 'flavor booster' in Taiwanese cuisine. Duck eggs have larger, fattier yolks than chicken eggs; salting makes oil ooze from the yolk, creating incredible richness like sea urchin or Karasumi. Whites are too salty for 'Jinsha' cooking and are generally consumed with congee.
Eating tips & etiquette
[Unique Eating] Discover the whole salted egg yolk inside Taiwanese 'Rou Zong (Zongzi)' or Mid-Autumn 'Mooncakes', enjoying the salty contrast with the sweet filling!
Allergen
Egg