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How to Peel Salted Duck Eggs

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allencribb Feb 8, 2010 08:01 PM

I bought a little 6-pack of Red Vacuum Sealed "Cooked Salted Duck Eggs" and I have a slight problem, they are a pain to take the shell off. I even tried boiling them for a few minutes until they cracked and it was still a nightmare. Does anyone have any pointers on this one?

Thanks,

Allen

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  1. PeterL RE: allencribb Feb 8, 2010 09:36 PM

    Hmm, interesting. I usually just cut them in half right through the shell.

    1. PBSF RE: allencribb Feb 8, 2010 09:48 PM

      Like the previous post, if they are fully cooked, just cut it in half lengthwise through the shell. Then using a large spoon, go in between the white and shell to remove each half; similar to an avocado,

      3 Replies
      1. re: PBSF
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        penang_rojak RE: PBSF Aug 28, 2010 02:44 AM

        Agreed. I'd been consuming salted duck's eggs for my whole life (that's 60+ years) and have yet to come across peeled ones. Maybe the process of salting the eggs had also caused the white of the eggs to adhere to the shells, rendering them almost inseparable.

        1. re: penang_rojak
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          tastesgoodwhatisit RE: penang_rojak Nov 11, 2013 11:11 PM

          That's a great tip. I always peel them - I tap it gently on the counter as to crack the shell all over, and then peel the pieces off - with a bit of practice this works quite well.

        2. re: PBSF
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          cyberK13 RE: PBSF Nov 14, 2013 07:30 AM

          correct correct correct !

        3. q
          Quill RE: allencribb Aug 27, 2010 10:43 AM

          I just bought a half dozen for the first time in my life. Never eaten a duck egg in any form. So I am excited to try it. Allen, please let us know how yours came out. I hear it is very good with a tomato salad now that good ones are here.

          1. t
            Ting Ting RE: allencribb Aug 29, 2010 10:52 PM

            I only have a tip for eggs in general -boil them first and then dunk them in cold water - some kind of physical principles regarding shrinkage for the shell and egg white will make it easier to separate - then you crack on the fat end where there's usually an air pocket between the membrane and the white.

            5 Replies
            1. re: Ting Ting
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              chinamikey RE: Ting Ting Nov 11, 2013 07:15 PM

              Doing that will cause the green color and gassy smell of the yoke. Never dunk freshly boiled hot eggs in cold water!
              After eggs have come to a boil, set aside and let rest in the pot of same hot water another 10-12 minutes. Then after that, place pot under cold running water (don't dump out the previous water) and just let it run over the eggs until you know all old water is gone. This stops them from cooking.
              You should have no issue with smelly eggs, or shell coming off.

              1. re: chinamikey
                PhilD RE: chinamikey Nov 13, 2013 05:16 AM

                Odd advice the green colour comes from over cooking. Keeping them in water for another ten minutes when the cooking time in boiling water is only 7 to 8 mins is risky. The cold water stops this.

                However, salted duck eggs don't need cooking do they?

                1. re: PhilD
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                  chinamikey RE: PhilD Nov 14, 2013 02:49 PM

                  7-8 minutes for what size eggs? I only quoted 10-12 because I buy large AA size most of the time, and that time frame is perfect for me to get a soft but done center. Truthfully, there is no "right time" as eggs vary in size, and of course, altitude is a key factor, and people want what they want--hard middle, soft middle, runny middle; yes?
                  I may be getting confused on the "flash cold" method. Now that I think about it, I think you do indeed drop them into cold water after the cooking time, as this helps loosen the shell away from the egg to make peeling easier?
                  Also, you are right about the salted duck eggs; you buy them fully cooked!
                  I lived in China several years and those duck eggs were ubiquitous on the breakfast table. That and shredded pickled radish to go into the congee.
                  If I wanted a proper fried egg though, I had to make it myself, as nearly every Chinese person I knew would plop a fresh egg into about a 1/2 inch of hot oil in a wok, which would then create a thin brown/black ring around the edge of the egg white, as tough as a piece of string, and of course, overcook the yoke.

                  1. re: chinamikey
                    PhilD RE: chinamikey Nov 14, 2013 03:15 PM

                    It's 7-8 mins when the eggs are placed in boiling water and then kept on a simmer, and 10-12 mins when heated in cold water that is bought to the boil. Over cooking causes ferrous sulphide and sulfurous gas to be to produced when the yolk and white react together. Dropping them into cold water stops the cooking quickly which stops the green ring -crack the shell before you do it and it helps remove them, if you don't crack it it makes it harder. Obviously the size of the egg and altitude can make a minor difference, as does the age and temperature of the egg when you start to cook it

                    1. re: PhilD
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                      chinamikey RE: PhilD Nov 14, 2013 08:48 PM

                      ??? You just can't say THANKS, can you? LOL

            2. Charles Yu RE: allencribb Nov 15, 2013 12:38 PM

              Further to PererL's feedback:
              This cooked 'cut in half' Salted Duck Egg was served as is ( with shell on ) at the hole-in-the-wall Snake soup place 'She Wong Yee' in Wan Chai. It was expected that patrons just scoop out the white and yolk with their chopsticks or soup spoon and eat it with rice.

               
              16 Replies
              1. re: Charles Yu
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                Lau RE: Charles Yu Nov 15, 2013 05:41 PM

                man that looks good

                1. re: Lau
                  Charles Yu RE: Lau Nov 15, 2013 07:29 PM

                  I agree!! Taste good too, especially the fresh snake juice, duck liver sausage!
                  About the eggs. This is one of the thing that I don't understand??!! Duck egg is duck egg. But why are eggs served in Hong Kong have such gorgeous oily yolks??!! Whilst commercial version found here in North America sucks big time!! Sigh!!

                  1. re: Charles Yu
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                    Lau RE: Charles Yu Nov 15, 2013 07:34 PM

                    ahhh duck liver sausage! one of my favs...that's goose btw?

                    man im dying to go back to Asia to eat...damn it

                    i think those eggs must be hard to make bc most places mess them up royally. Not exactly the same but ill have to show you this salted egg yolk from this japanese ramen place in japan. It was the salted egg yolk that all salted egg yolks must live up to, the center was totally molten..i almost died when i ate it

                    1. re: Lau
                      Charles Yu RE: Lau Nov 15, 2013 08:17 PM

                      Hello my Big Apple Chowfriend!

                      Here are a more photos to further wet your appetite!

                      - The 'molten yolk' marinated eggs were from a northern noodle shop in Wan Chai called Olala.
                      - The plate of fresh Chinese preserved snake juice duck liver was shared by just myself and my brother-in-law at She Wong Yee together with a bowl of nice '5 snakes' soup!
                      - The two half salted duck eggs were from Ser Wong Fun in central. Again lovely yolk for a Cantonese style salted egg.
                      - Lastly, how about some smoked duck eggs with your molten yolks at the Shanghai Fraternity Association?!

                      Yup!! Time to head back to Asia to eat!!

                       
                       
                       
                       
                       
                      1. re: Charles Yu
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                        Lau RE: Charles Yu Nov 15, 2013 08:20 PM

                        damn it...im dying here

                        shanghai fraternity is a members organization right? those looking unbelievable

                        1. re: Lau
                          Charles Yu RE: Lau Nov 15, 2013 08:33 PM

                          Yes! Shanghai Fraternity is member only.
                          However, this 'smoked' version with added truffle from 'Above & Beyond', atop of the Hotel Icon, was even better!! I recall the price was very reasonable too!

                           
                          1. re: Charles Yu
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                            Lau RE: Charles Yu Nov 15, 2013 08:36 PM

                            alright ure officially killing me

                            i just need to move to HK for a couple of years and write on lauhound about everything haha

                            man if i lived there id have to join a chiu chow and shanghainese members club just so i could eat

                            1. re: Charles Yu
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                              Lau RE: Charles Yu Nov 15, 2013 08:39 PM

                              speaking of this, you ever heard or been to this chiu chow chamber of commerce members club?
                              http://www.openrice.com/english/resta...

                              looks kinda awesome

                              1. re: Lau
                                Charles Yu RE: Lau Nov 16, 2013 09:20 AM

                                Heard of it! Love to eat there! But never been!
                                I think Lee Ka Shing is a member?!

                                Queen's College old boys association canteen/restaurant is another member only, 'openrice perfect score' place!

                                1. re: Charles Yu
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                                  Lau RE: Charles Yu Nov 16, 2013 09:36 AM

                                  oh yah? he is chiu chow so that makes sense...how do you become a member of these places? are they super expensive? i'd totally join haha

                                  check this place out in happy valley, i was doing some research on the chiu chow chamber of commerce and i found this place, i think the family were cooks at the chiu chow chamber of conference before, opening their own place...looks really good, im going to go here next time im in HK. check out the signature dishes
                                  http://www.lamscuisine.com/?about-us....
                                  http://www.openrice.com/english/resta...

                                  1. re: Lau
                                    Charles Yu RE: Lau Nov 16, 2013 09:48 AM

                                    Totally agree!! Looks like a potential ' Chiu Chow Michelin star candidate'!!! Guess a must try for my next trip. Just step from my best friend's home!

                                    1. re: Charles Yu
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                                      Lau RE: Charles Yu Nov 16, 2013 11:32 AM

                                      yah very convenient location...def looks like star potential

                                      i like that the menu is just a seasonal tasting menu and that conch special pre-order thing looks awesome as does the lobster / abalone terrine!

                                      1. re: Lau
                                        Charles Yu RE: Lau Nov 16, 2013 01:04 PM

                                        I hate to imagine how much they are charging for the giant Conch!!
                                        My wife had the poached version last year at Central's Lippo Heen and the cost was about HK $700 a slice! And I was told the price was relatively cheap!!

                                        1. re: Charles Yu
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                                          Lau RE: Charles Yu Nov 16, 2013 03:30 PM

                                          wow really?? jeez...although i'd still get it

                                          how was it btw?

                                          1. re: Lau
                                            Charles Yu RE: Lau Nov 16, 2013 05:44 PM

                                            Pseudo crunchy first bite, then chewy with tons of umami. Kind of a combination between Mirugai and Awabi for texture

                                            1. re: Charles Yu
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                                              Lau RE: Charles Yu Nov 16, 2013 11:16 PM

                                              ok fk that sounds good...

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