295886 Mon Jan 26 12:53:37 -0800 2004 16 27 General Chowhounding Topics 0 1627901 A friend bought some Salted Preserved Duck Eggs in C-town yesterday and I was wondering how you use / prepare them? He said they were so salty as to be inedible as is. Mon Jan 26 12:53:37 -0800 2004 0 The Rogue 1 1627914 They're usually used as a condiment and not a side dish-- they're yummy if you break of little bits of salted duck egg and eat it with rice or congee. Also, they're an integral part of "joong" the banana leaf wrapped "Chinese tamale" filled with sticky rice lap cheong sausage and other tasty treats. Mon Jan 26 14:05:34 -0800 2004 1627901 0 chococat 1 1627927 Lots of people eat them straight with rice (steamed with rice first). Small bites go a long way. The other use is steam ground pork, mix in the egg before steaming. Mon Jan 26 15:42:40 -0800 2004 1627901 0 Peter 2 1627936 I like them straight,or with congee, but I had a dish where they were combined with stir-fried pea pod tendrils, and cloves of garlic, and the eggs were "poached" in among the veggies... Also had another dish where they were sliced and tossed with the greens, and sliced Hundred year old eggs...But I was the only one who liked it... ;( Mon Jan 26 16:45:18 -0800 2004 1627927 0 galleygirl 3 1627944 That last dish must be the double eggs with spinach that is a pretty standard fare. Mon Jan 26 17:20:46 -0800 2004 1627936 0 Peter 1 1627985 One of the most popular uses for these eggs in my country, the Philippines, is as a refreshing side dish, often served with simple grilled meats or smoked fish. The mild acidity of the tomato and the sweet bite of the onion complement the salty richness of the egg. Combine freshly diced tomatoes, cut-up salted eggs, and chopped sweet onion. The proportions of salted egg to tomato vary with personal taste, but 1:2 by volume is a fair starting point. Add chopped onion to taste, and some chopped cilantro or chinese parsley, if desired. Best served lightly chilled. Tue Jan 27 00:59:50 -0800 2004 1627901 0 Pia 2 1627996 Yum, thanks, can't wait to try it.... One part tomatoes to two parts egg? Tue Jan 27 09:29:06 -0800 2004 1627985 0 galleygirl 3 1628120 No, the other way around, one part salted egg to two parts tomato. Some people leave out most of the egg white, which is saltier than the yolk. Hope you enjoy it as much as I do! Wed Jan 28 00:00:25 -0800 2004 1627996 0 Pia 1 1628000 I think you have the plain salted duck eggs, which are white and very salty. Which you can use in a soup. Some chicken stock, thinly sliced lean pork, mustard greens and a little sliced ginger. Place everything in a pot and heat to a soft boil and then break a salted egg in a bowl and remove the yolk and using a knife flatten it and add it to the soup. Then add the white in a circle manner to make a egg flower design. Great winter quick soup. There are two types of preserved duck eggs. I sure you have the salted white one while I think gg is talking about the "thousand year old egg" which the egg is dark in color and has a taste that you have learn to like. Tue Jan 27 10:03:46 -0800 2004 1627901 0 Yimster 2 1628004 Hey folks, Just to be clear the ones purchased were the individually wrapped duck eggs with red yolk. And, yup it was salty but not too bad with rice. Eat on, Canchito Tue Jan 27 10:47:34 -0800 2004 1628000 0 Canchito (J. DiStefano) 3 1628007 That is what I though. One has a red yolk and the other has a almost black yolk. Tue Jan 27 10:58:18 -0800 2004 1628004 0 Yimster 4 1628009 The dish I was talking about had *both* kinds in it, altho the first dish was just salted duck eggs, greens and whole garlic cloves...;) Tue Jan 27 11:22:52 -0800 2004 1628007 0 galleygirl 2 1628013 Could a person substitute a regular hard boiled egg in these recipes? I know it would be much blander, but my local Safeway doesn't carry exotic ones. :-) Tue Jan 27 11:41:36 -0800 2004 1628000 0 Sharuf 3 1628114 Well a regular egg will not have the same effect. The salted egg yolk is fairly solid and when you flatten it you get a nice looking disk that has a great taste (when you get use to it). The egg white will form a neat white cloud or flower effect in the soup. Also the salt from the egg will season the soup. If you want to add a hard boil egg it will add something to the soup but it will not be this soup. I think I have seen you posting on the Bay Area board so getting these eggs should be no problem. But if you can not get them then you can dissolve a lot of salt in water and soak the eggs in the water for a few (3) weeks and you will salted chicken eggs. The one you get in the Asian market are duck eggs. Tue Jan 27 22:26:38 -0800 2004 1628013 0 Yimster 2 1628063 I bought a jar of salted duck eggs last year - most of which are still sitting in their brine in my refrigerator. What keeping conditions do these need/how long will they keep, do you think? Tue Jan 27 15:20:29 -0800 2004 1628000 0 jen kalb 3 1628112 Well that is a hard question to answer. Salted eggs should keep for a long while. But how long did it sit on the shelf in the store. But a good rule of my Mother told me was to shake the egg carefully to feel if the yolk is still intact. You will feel it move. If the yolk is still intact it should be good. But the only real way to know is to crack it open. Only then you will know if it is good. We do not even store our salted and perserved egg in the refrigerator so you should be fine. Tue Jan 27 22:20:48 -0800 2004 1628063 0 Yimster 1 1628073 We only use the yolk. I chop it up in chunks with some chinese sausage, shitake mushrooms, pork butt and add it to a mixture of glutinous rice and short grain rice. cook it in a clay pot for about 30 minutes and it comes out so tasty. Tue Jan 27 16:40:31 -0800 2004 1627901 0 Greg