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Oct 13, 2010 06:18 PM

Preserved Duck Eggs aka Thousand Year Eggs - Best commercial version found!

This posting might appeal to fellow chowhounders especially those from the Orient and Hong Kong who had acquired the taste of this delicacy. To most foodies, the reference yard stick is the ' sugar center, soft runny yolk' version from Hong Kong's Michelin 1* restaurant, Yung Kee. Perfectly cured and preserved, the texture and taste can be very addictive! In fact, nowadays, some foodie afficiandos are pairing red wine with this in lieu of cheese!
In the past, commercial versions of these were mostly made in China, of mediocre quality and using lead infested caustic compound to cure the eggs. Also, the yolk is usually hard and the texture unappealing.
Now, come the great news! Today, at T&T, I bought a six-pack of ' LEAD FREE, Made in Taiwan - Sugar center, runny yolk, preserved duck eggs' by ' Kuo Hua Trading Company. Though not the Michelin standard of Yung Kee, this product is IMO about 90% of the real thing!! Lovely runny yolk, just like a molten chocolate cake!
BTW, in addition to the taste, these eggs apparently increases the good HDL of cholesterol and its alkaline property even has super anti-oxidant property!! Thousand year health food! Ha!!

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  1. Thanks Charles. Not that I need an excuse to eat pei dan, but now I feel a little better about it.
    Can't wait to try these.

    1. What restaurants in the City make their own? I had some in Bangkok (with runny yolk), and they were awesome.

      1 Reply
      1. re: acd123

        None! Not in Toronto! But tons in Hong Kong!

      2. Hey Charles, many are now Made in Taiwan and they have website with details more so than the Made in China ones which still come wrapped with Rice Chafe & Clay. The previous traditional preparation method is not as healthy/safe as the modern method but when you have chemical elements transforming the original state of any item, just make sure you eat it in moderation no matter how they lure you on the wrapper.

        1. I haven't had Pei Dan in a long time! Occasionally add it to my congee, but it's great on its own as an appetizing dish. I would love to know if any restaurants here make it on their own. Otherwise your suggestion at T&T will certainly do! Thanks Charles.

          1. The last time I had preserved eggs was when I was young (over 30 years ago!). I didn't know it could be done with runny yolk. I have to go get some now.

            Thanks Charles.