A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal.
In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic (like the ones to the left in the photo), and vacuum packed.
From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white and a firm-textured, round yolk that is bright orange-red in color.
Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavoring.
The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty.
TPE039TaiwanTaipeisalted duck eggSoutheast AsiaROCAsiaRepublic of ChinaFormosamarketsfruitfood