How do I use salted duck eggs
Besides eating it in congee and using it in mooncakes, how else can I use salted duck eggs (not just the yolk, but the egg white as well)
Mooncake isn't the only pastry you can eat it with. It's good on top of sugary cheese breads as well (balance of salty-sweet). Usually I mash the yolk and toss it with chopped tomatoes, chives, onion and chili to make a light yolk-tomato dressing, then add chopped whites and eat as a salad.
Steamed Three Eggs
1 thousand-year-old duck or chicken egg
1 salted duck egg
2 large chicken eggs
1/4 cup regular-strength chicken broth
2 tablespoons Shaoxing, dry sherry or dry white wine
1 tablespoon Chinkiang or rice vinegar
1/4 cup chopped green onion
Rinse clean the thousand-year-old egg, then peel and rinse again; pat dry. Cut into 8 wedges and arrange in an oiled shallow (about 2-inch-deep) 2-cup bowl. Rinse clean the salted egg. Crack shell and pour the white into a small bowl. Chop yolk; sprinkle over thousand-yearold egg. To salted white, add chicken eggs, broth, sherry, vinegar; beat to blend. Set bowl with salted yolk on a rack over at least 1 inch water in a 5- to 6-quart pan or wok. Slowly pour beaten egg mixture over egg wedges, taking care to keep pattern. Bring water to a boil over high heat; cover and steam until eggs are just firm to touch, about 10 minutes. Remove from heat; let stand until room temperature or up to 2 hours. Run a knife around edge and along bottom of dish; invert eggs onto a flat plate. Sprinkle with onion. Cut into wedges; accompany with ginger. Serves 6.
In udon, or even soba if you chop it up first.
I also make a sandwich with slices of salted duck eggs, with some tomatoes if handy. I don't use bread, but rather toasted Chinese white buns (or "man-toh").
Mixed into Chinese "meatloaf"