Salted Duck Egg

Salted duck eggs are a preserved egg product originating in China, where the technique of curing eggs in brine or a salted charcoal paste has been practiced for centuries. The process typically involves soaking raw duck eggs in a saturated saltwater solution or coating them in a salt-laden mud or ash mixture for several weeks. This transforms the egg, yielding a firm, opaque white with a distinct saltiness and a rich, oily yolk that develops a deep orange hue and a creamy, almost gritty texture.

A great salted duck egg is distinguished by its yolk: it should be deeply colored, unctuous, and release a visible sheen of oil when cut, indicating a successful cure. The white must be firm and salty but not overly tough or rubbery. The balance of saltiness with the egg’s natural richness is paramount.

In Shanghai, China, the dish is celebrated at the venue Yongqing, as noted by food creator Mark Wiens. There, the salted duck egg is often featured as a standalone appetizer or incorporated into other dishes, showcasing its versatility. Regional variations across China include using the yolks as a filling for mooncakes, zongzi (sticky rice dumplings), or as a topping for congee. In Cantonese cuisine, the whole egg is sometimes steamed with minced pork. Beyond China, salted duck eggs are a staple in Southeast Asian cuisines, appearing in Filipino *kiamoy* or Thai salads, where the preserved egg’s intense flavor is balanced with fresh herbs and sour elements.