Salted duck eggs?

[Tivona]

I wasn't sure if I should post this here or in the recipes section but seeing as its about duck eggs I thought I would ask all of you first.

Have any of you here ever try making "Salted duck eggs"? I am not talking about the 100 year old eggs

or pickled eggs. Seeing as I now have around 8 or 9 a day being laid by my girls I thought I would be adventurous and try making the salted duck eggs. I am thinking of trying this recipe out but as I have never tried making them or even eating one before I really have no ideas on if this will work well or what would be considered "tasty" when it comes to these,

uh or if I will like them even. I was thinking that the Chinese version sounds better to me then the Philippines version which appears to have clay soil in the recipe.

Anyway if anyone here has tried making these Salted duck eggs I would love to hear ideas, opinions, recipes or just any info you have on them.

 

[Mum]

Never tried.

But, with so many eggs per day, what have you got to lose by trying and letting us know your experience/feed back?

 

[v.cyr]

I haven't tried that one, but I did do a salt cured egg yolk based on the process on this site... it is interesting... the grated bits just sort of melt in your mouth

 

[Tivona]

Never tried.

But, with so many eggs per day, what have you got to lose by trying and letting us know your experience/feed back?

Exactly my thoughts. I have enough eggs to at least try with. The worst that can happen is I wrinkle my nose at the end product and I have to throw out a few eggs (from an abundance) after having some fun experimenting. And hey, who knows I might love them. I already like eating all sorts of ethnic foods and this looks doable as well as using some duck eggs which I definitely have enough of. I will post after giving it a try. Looks like its a long process though so might be awhile before I have a batch to taste.

 

[Tivona]

I haven't tried that one, but I did do a salt cured egg yolk based on the process on this site... it is interesting... the grated bits just sort of melt in your mouth

That looks interesting. I had not heard of them before. Very similar to what I was talking about but your cured ones are just the yolk and end up drier. I think I will try them as well.

Looks like they stay in the salt for 2 to 7 days. Is that right? Also did you use just salt or did you use anything else when doing them? I searched cured egg yolks after I read your post and found one site that says 40% salt and 60% sugar. Then they get dried hanging. If that is so then I will wait to make them till I have less foggy weather. So when I dry them by hanging then I will have less humidity in the air.

 

[v.cyr]

That looks interesting. I had not heard of them before. Very similar to what I was talking about but your cured ones are just the yolk and end up drier. I think I will try them as well.

Looks like they stay in the salt for 2 to 7 days. Is that right? Also did you use just salt or did you use anything else when doing them? I searched cured egg yolks after I read your post and found one site that says 40% salt and 60% sugar. Then they get dried hanging. If that is so then I will wait to make them till I have less foggy weather. So when I dry them by hanging then I will have less humidity in the air.

just salt... stayed in the salt for 48hrs, hung it in the fridge for about a week....

 

[Tivona]

just salt... stayed in the salt for 48hrs, hung it in the fridge for about a week....

Cool. I will definitely be trying them although it may take me a couple of weeks before I get to trying to make them. Meanwhile, today I started the Salted duck eggs in the brine. I used today's laid eggs and they floated so high they were over half out of the water due to the extremely high salt content of the brine. I have them submerged now with the plastic bag full of water on to of them like they said on the recipe website. It should be interesting.

 

[v.cyr]

just a note, a little of the cured yolk goes a long ways... it is very rich(would be richer with duck yolk, I imagine) quite salty... I am thinking about grating some into a cream sauce or creamy soup, as both a seasoning and to see if it affects the richness of the soup or sauce...

 

[rainplace]

Thank you for starting this thread. It's nice to see something else to do with duck eggs. I'll be trying this soon.

 

[Mum]

Cool. I will definitely be trying them although it may take me a couple of weeks before I get to trying to make them. Meanwhile, today I started the Salted duck eggs in the brine. I used today's laid eggs and they floated so high they were over half out of the water due to the extremely high salt content of the brine. I have them submerged now with the plastic bag full of water on to of them like they said on the recipe website. It should be interesting.

Do keep us posted on your experiments.