Clem's
Salted Duck Eggs
As with many foods in different cultures, salt is used to preserve them. So it is with eggs, specifically duck ones. Duck eggs are much richer than hen eggs and while the former provide a tasty result when used in cooking e.g. salted duck egg Penang Fried Kuay Teow, when they are salted, a different taste profile is achieved.
The process for salting
duck eggs is simple. Here is how:
INGREDIENTS
-
Fresh duck eggs
I used 6. -
For the brine (20% salt solution - you may choose to go as high as 30%)
Make a total volume sufficient to cover all the eggs that you wish to make.-
Sea salt 1 part
-
Water 4 parts
-
-
For dry salting: Coarse salt.
METHOD
Dry salting
-
Wash the duck eggs of surface debris.
-
Liberally coat the eggs with coarse salt.
-
Place the eggs in a container in a cool spot and leave for 3 weeks.
-
After salting, brush away the salt and store dry in a container in a refrigerator.
The eggs should be good for several weeks after which quality drops (the yolk disintegrates)
Duck eggs dry salted at Day 0
Brine method
-
Make sufficient 20% salt solution.
-
Place eggs in the brine, making sure that they are covered (use a weight)
-
Brine for 3 weeks.
-
After salting, remove from the brine and store dry in a container in a refrigerator.
The eggs should be good for several weeks after which quality drops (the yolk disintegrates)
Duck eggs after 3 weeks in
20% brine
Use
Salted duck eggs can be enjoyed as hard boiled eggs e.g. with congee, or added uncooked to fry dishes e.g. salted duck egg mud crab; salted duck egg fried rice.
Three of the salted duck
eggs being readied for use in the fried rice seen below
Rice fried with Clem-made salted duck eggs and Clem-made
salted fish
Enjoy!
23 July 2024
Created by Clem Kuek
