Salted Duck Eggs

• 4 salted duck eggs
• 2 cups water

Steps

1. 1 Place the salted duck eggs in a small pot.
2. 2 Add water and ensure the eggs are covered.
3. 3 Bring to a gentle boil.
4. 4 Reduce heat to a simmer and cook for 20 minutes.
5. 5 Drain the eggs and rinse with cool water.
6. 6 Crack the shells gently and peel them under running water for easier removal.
7. 7 Serve warm or at room temperature.

Equipment

• small pot
• tongs

Variations

• Boil for 15 minutes for a softer yolk, or 25 minutes for a firmer texture.

Substitutions

• If salted duck eggs are unavailable, try using salted chicken eggs, though the flavor will differ.

Pairings

• Pair with a simple greens salad or stir-fried bok choy.

Nutrition

Tips

• For an extra treat, halve the eggs and drizzle with chili oil or soy sauce.
• If the eggs are particularly salty, consider soaking them in water for 30 minutes before cooking.

Storage

Store unpeeled eggs in the refrigerator for up to 1 month. Once peeled, consume within 2 days.

Freezing: Freezing is not recommended due to texture changes upon thawing.

Serving Suggestions

• Serve with steamed rice and a side of pickled vegetables.
• Add to congee for a protein boost.

FAQ