HOME > Chowhound > Home Cooking >
What's your latest food project?

How do I use salted duck eggs

takadi Apr 7, 2008 11:53 PM

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)

  1. ipsedixit Apr 9, 2008 09:44 PM

    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"

    1. PBSF Apr 8, 2008 09:42 AM

      Put on top of a patty of ground or minced pork and steamed. Stir-fry with water spinach or other Asian greens.

      3 Replies
      1. re: PBSF
        Mr. Roboto Apr 9, 2008 09:33 PM

        YES!!! Especially if the minced pork is prepared with salted fish (Mandarin Pinyin: Xián Yú Zhēng Ròu Bǐng / Cantonese: Haam Yu Jing Yuk Bing / Written Chinese: 鹹魚蒸肉餅). Now, that's real comfort food.

        1. re: PBSF
          Erika L Apr 10, 2008 02:58 PM

          My mom used to mix the white with minced pork and some fresh ginger, spread that in a shallow bowl and put the yolk on top, then steam the whole thing.

          1. re: Erika L
            takadi Apr 16, 2008 09:33 AM

            Are there any other applications for the egg white? I always thought the egg white would be way too salty

        2. trentyzan Apr 8, 2008 09:33 AM

          Steamed with regular eggs, thousand-year-old eggs, green onion, dried shrimp, etc.

          2 Replies
          1. re: trentyzan
            takadi Apr 9, 2008 08:07 PM

            Is that the "three eggs" dish? Is there a recipe for that?

            1. re: takadi
              trentyzan Apr 10, 2008 08:36 AM

              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.

          2. JungMann Apr 8, 2008 07:28 AM

            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.

            Show Hidden Posts