Salted duck egg

Salted duck eggs are a coveted Chinese delicacy crafted by preserving duck eggs either in a brine solution or by packing them in damp, salted charcoal. These eggs are commonly available in Asian supermarkets, often encrusted in a thick layer of salted charcoal paste.

The salt-curing process imparts a distinct briny aroma to the eggs. The egg whites acquire a gelatinous texture, while the yolks become firm, spherical, and a vivid orange-red. Typically, these eggs are boiled or steamed before being peeled and savored as a condiment or utilized to enhance the flavor of various dishes. The egg whites are notably salty, whereas the yolks are rich, fatty, and less salty. In Chinese cuisine, the yolks are particularly esteemed and frequently incorporated into mooncakes to symbolize the moon.

In the Philippines, a method known as the Pateros method is employed to produce salted eggs. This involves creating a mixture of clay, table salt, and water in which fresh eggs are immersed. The eggs are then cured for 12 to 14 days at room temperature, allowing the salt to penetrate through osmosis. After curing, the eggs are cleaned, boiled, and often wrapped in fish nets for ease of handling.

To differentiate salted eggs from fresh duck eggs, Filipinos dye the salted eggs red. Although chicken eggs can also be processed using the Pateros method, they are slightly more susceptible to breaking during the process. Nonetheless, both salted duck and chicken eggs are cherished for their unique flavors and are featured in various dishes across different cuisines.