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Together with loads of leafy green, I requested to bring home some duck eggs to make salted eggs. The duck eggs are brined into salted duck eggs, a common ingredient in Chinese cuisine and also in Malaysia. Cook salted eggs by boiling and they can be eaten by itself with rice or congee, like with Nasi Kerabu. Besides cooking with dishes, Chinese use the eggs to make moon cakes (月餅) and glutinous rice dumplings (粽子).
Commercial salted eggs are easily available here, but nothing beats homemade salted eggs from fresh organic duck eggs. The process is a mere 10 minutes and the rest is waiting time. The best salted eggs should have a briny aroma, translucent egg white, with bright orange-red yolk. Most recipes just use salt and water to brine, which gives the egg a flat salty taste. I used the recipe from Christine’s Recipes that adds spices to give deeper flavours to the eggs and according to Christine, shaoxing wine turns the yolk into bright orange-red colour. The colour of the yolk on the photos here have not been enhanced. Isn’t the bright hue gorgeous?
If you can’t find fresh duck eggs, chicken eggs can be used as well.
