Cooked salted duck eggs, or xianyadan, are a taste of home for many Chinese families throughout the world. The egg white is firm and slightly gelatinous, while the yolk is very richly flavoured. The yolk has unusual feel, but that’s exactly what you’re looking for – the contrast between a buttery richness and an almost crumbly texture. Serve wedges of peeled salted duck eggs on top of congee, or rice porridge, for breakfast.
Salted duck eggs were traditionally made by packing each egg in a damp mixture of salt and charcoal. The eggs were then left to cure for several months. These days, it is more common to see salted duck eggs that are made by soaking the eggs in brine for between 3 and 6 weeks.
These salted duck eggs are already cooked, so they’re ready to eat straight from the box. Just peel and go! Enjoy as a snack, or even roughly chop and toss through a salad of diced fresh tomato and spring onion.
Ingredients: duck eggs (55%), water, salt. Contains allergens: egg.
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