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Q's re: salted duck eggs

I found a six pack of these, minus one, while cleaning out my cupboard. I know I bought them within the last year, but I'm not 100% sure when. Can't find a "use-by" date. Anyone know the shelf life of these little gems?

The one I did use became part of a jook...any other ideas on how to use the rest, if they are good? I saw a steamed pork with duck egg recipe on this board that is on my fridge...

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  1. are they the black ones? if so, they are probably still good. another way to eat them is with cold tofu, sesame oil and soy sauce, as a cold appetizer or snack. yummy. also, they tast good cooked into steamed egg type of dish with pork, which may be the recipe that you have. i love pi dan

    1. If you're talking about salted duck eggs and not the 1000-year eggs, the best way to know if they're still good is to break one open. If it looks really cloudy and the yolk is starting to fall apart and it just smells a bit off, don't use it. They should be pretty well-preserved though.

      1. pi dan and salted eggs are two different things. As for the shelf life of salted eggs they have been known to be edible for years. I think the smell test is a good way to go, unless you are feeding them to immune sensitve people (kids, elderly). If it smells rotten cut your losses. I think I would say the same for the shelf life of pi dan.

        1. Thanks all. These are not the black ones (pi dan - new word for me!) - I used all those up during my aforementioned jook fixation. I just sacrificed one for the smell test, and I think I am good to go. Other recipes welcome!

          1 Reply
          1. re: saticoy

            salted duck eggs and plain white rice congee/soup is my preferred mode of consumption for those little round bits of heaven. i love to make/get the double yolk kind just because the yolk (to me) is the best part! red/orange, salty, oily, yummy goodness!! mmm...

          2. My favorite Filipino salad! The whole is better than the sum of its parts: basically nothing more than salted eggs and good tomatoes. You should have about 3 parts tomato to 1 part salted egg, Cut the tomatoes into 1/2 inch-cubes. Do the same with the salted eggs, leaving out about half of the egg white, which you can throw away. (You can seed the tomatoes if you wish, and there's no need to be terribly neat or precise with cutting up the eggs.) Toss together and serve. Optional additions are sliced sweet onion or shallot and/or a generous sprinkling of cilantro leaves. Some of the yolk will dissolve in the tomato, making this look a bit messy, but the combination of flavors is wonderful. Enjoy!

            2 Replies
            1. re: pilinut

              pilinut - another version of the Filipino salad with salted egg would be with chopped green mangoes, red onions, tomatoes and salted egg. perfect with a meal of grilled pork or fish....

              1. re: babettesfeast

                Thanks for reminding me about the green mangoes! I just saw some at the local supermarket.

                P.S., Perhaps you could post about Antonio's in Tagaytay. I've only been there once, but I thought it was terrific.

            2. Yep, they're good for years.

              As far as a suggestion, how about pork, mustard green and salted duck egg soup? A classic combo.

              9 Replies
              1. re: Melanie Wong

                pnut & MW, I'm usually the one who thinks any food is good for centuries. In this case, however, aren't we talking about penoy (?), the (duck?) egg that the balut vendors also sell? You know, "BALUT, BALUT, BALUT, penoy!", BALUT, BALUT, BALUT, penoy!" If so, they don't last. pnut, set me straight. Kahit kalako na sabi ko ang talagang..."

                1. re: Sam Fujisaka

                  Here's a photo of some from China, which is where ours come from these days since my mom doesn't brine her own anymore.


                  1. re: Sam Fujisaka

                    If I am not mistaken balut is a different creature altogether. Emphasis on creature. Salted eggs are just that eggs preseved in heavily salted water and then stored dry(sometimes in sawdust). Pi dan (also know as thousand year old egg) are preserved/leached in a lye solution and then stored dry as well ( sometimes in ash). Balut on the other hand is a fertilized egg (sometimes chicken or duck), I don't know how they are preserved or eaten.

                    1. re: sweetie

                      Thank you both. Yes, balut is different than penoy. Balut is just fertilized duck egg boiled/steamed. 18 days incubation is best. You can distinguish all the parts with their respective separate flavors. Eat by breaking the narrow end, sucking out the juice, removing more of the shell and spooning out the bits. I was just wondering about penoy, which I do know are not brined. Has to be something else.

                    2. re: Sam Fujisaka

                      Very good, Sam! I see you clearly remember what the street vendors call out when they hawk their duck eggs. And you are correct thay balut and penoy don't keep very long.

                      But penoy and balut are different from salted duck eggs, which, in the Philippines, are usually dipped in red food coloring to distinguish them from penoy and balut. I believe that salted duck eggs from China, the Philippines, and probably the rest of SE Asia are very much the same type of product.

                      Penoy is different from balut in that it is much "younger" than balut, and not brined, like the red/salted eggs. Just a nice orange yolk in the egg white--no obvious embryonic duck--sold and eaten simply hard-boiled. More flavorful than a chicken egg, but not as rich in umami-ness as balut. Although I don't eat the chick in the balut, the remaining yolk and liquid are wonderfully rich and tasty.

                      In any case, all duck eggs, thousand-year, salted, penoy, or balut are SARAP! (Delicious!) Or, Sam, if you want a more complicated Tagalog word for delicious, "malinamnam" (accent on the last syllable.)

                      1. re: pilinut

                        Maraming salamat po. Mag tagalog ako. Pagkatapos ang mga dalawang asawa doon, dapat marunong.

                        1. re: Sam Fujisaka

                          Walang ano man (You are welcome!) And my compliments on your linguistic skills--my own asawa (spouse) loves salted egg salad and can manage a few Tagalog words, but sentences and balut are beyond him :-)

                          1. re: pilinut

                            Oongaee (spot on), salamat po ulit (thank you again), pero hindi kailangan ang iyong translation (but I don't need your translation, followed by laughing but perplexed side-ways face) ( ;-! ), kahit matagal na hindi mag tagalog ako (although its been a long time--14 years--since I've spoken Tagalog). Gusto ko ang balut at tsaka ang mga adidas doon sa filipinas (I like both balut and chicken feet ("Adidas" because of the three toes) in the Philippines).

                    3. re: Melanie Wong

                      A belated thanks for these ideas and recipe. I will wait for better tomatoes to do the Filipino salad, and I'm sad to say I haven't found many recipes for the soup...I'm sure I could wing it, but if anyone comes across a recipe (when I googled the ingredients melanie's post was the first result!) I would welcome it. Main question - what is the stock?