It’s been a while since I posted any tips and this post is dedicated to all salted egg lovers!
What is a Salted Egg?
A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste.
The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white and a firm-textured, round yolk that is bright orange-red in color. Source: Wikipedia
Salted duck eggs are normally boiled or steamed before being peeled and eaten. In this instance, I’m using the salted egg yolks for my Golden Salted Egg Prawns recipe. Let me show you how.
Step 1: Remove the charcoal paste on the egg. Rinse well.
Step 2: Crack the egg and separate the white from the yolk.
Step 3: Place salted egg yolk in a heat-proof bowl. Repeat with the rest of the eggs.
Step 4: Steam the egg yolks over high heat for 15 to 20 mins.
Step 5: Mash the warm egg yolks with a fork.
- Salted Eggs
- Step 1: Remove the charcoal paste on the egg. Rinse well.
- Step 2: Crack the egg and separate the white from the yolk.
- Step 3: Place salted egg yolk in a heat-proof bowl. Repeat with the rest of the eggs.
- Step 4: Steam the egg yolks over high heat for 15 to 20 mins.
- Step 5: Mash the warm egg yolks with a fork.
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