Ingredient Name: Salted Duck Egg
Traditional Chinese Name: 鹹蛋 (xían yā dàn)
What is this?
- Preserved duck eggs that are either soaked in brine or damp salted charcoal (hence, the black coloured eggs)
- They are used in a variety of Asian cultures and dishes (including soups, Chinese mooncakes, stews, and as a condiment)
- The egg has an extremely salty egg white with a orange-red egg yolk
How do I prepare it?
- Scrape off the black charcoal outer layer prior to usage
- Wash the egg in running warm water to remove any extra debris and dirt
- Crack the egg as you would a regular egg
Where can I buy this?
- You can purchase salted duck eggs in most Asian supermarkets
- They are purchased either with the charcoal outer layer or vacuum sealed without the charcoal
What is the cost?
- You can purchase eggs for $5.00 CAD / half dozen
- Salted duck eggs are high in zinc, iron and calcium
- They have more protein and fat content than regular chicken eggs
- Salted duck eggs have a very high salt content and can cause elevated blood pressure if consumption is not moderated
- They also have extremely high cholesterol levels
- Salted duck eggs have a good shelf life if stored in a dry, cool place for up to 12 months