I remember watching my grandma and aunt cleaning salted duck egg in my younger days but somehow those memories has been forgotten until I dig hard into my brain while penning this out. So it was my dad who taught the clueless me how to clean salted duck egg last year. Hahaha
Below is a simple step-by-step guide on cleaning salted duck egg. This is meant for beginner cooks OR the clueless ones e.g. like me (ahem).
This is how a salted duck egg looks like which has been cured using salted charcoal method.
Remove (rub) charcoal using your hand. If you dislike getting your hand dirty, you can place the egg in a plastic bag. Then rub charcoal with your hand outside the plastic bag.
Tsk, don’t discard the charcoal and egg shells. They’re good for the plants. I usually break the egg shells into small pieces and together with the charcoal, I will disperse it around my plants.
Not clean yet. Hey, I used to think getting my fingers dirty like that is yucky. As you can see I’m okay with it now. 😛
Rinse egg under running water.
A cleaned salted duck egg. Yipee! 🙂
How to judge whether the salted egg is good or rotten:
1. First, crack the egg into a bowl.
2. Notice the color of the yolk. It should be bright orange-red and the white should be thick, clear and translucent.
3. Smell the egg. If it smells unpleasant, means the egg is rotten.
Except if you’re hard boiling the egg there is no way of checking if the egg is good or not. So make sure to use the egg as soon as possible. Best kept the salted eggs in the fridge if not using immediately.
Hard boiled salted duck egg and white porridge is a marriage made in heaven. This is the meal that my grandma and aunt used to prepare for us kids. This egg is also essential in making mooncakes (yum-yum-yum) and Chinese dumplings (bak chang… yum-yum-yum). My dad uses salted duck egg in his steamed minced pork recipe.
For modern version, many uses salted duck egg to accompany with dishes like crabs, prawn, mantis prawn, lotus root and pumpkin. What about using salted egg yolk in cookies? Oh yeah! They’re all so delicious.
Some source from Flavours magazine.