Salted Duck Eggs

Salted duck eggs is a preserved food that really popular for Cambodian and in Asian like Chinese, Thai and Vietnamese. This salted eggs made by soaking the eggs into brine or pack the eggs inside damp, salted charcoal paste. In Cambodia market you may find this salted eggs sold with the charcoal paste removed or already clean one. The salted duck eggs have a briny flavour the yolk of the egg is bright orange-red in color.

Salted eggs are normally boiled before being peeled and eaten or sometime the yolk can cook with the other foods. The egg white normally has a sharp, salty taste. The orange red yolk is rich, fatty, sticky and less salty. The yolk is used in Chinese mooncakes to symbolize the moon. 

This salted eggs is really perfect to eat with porridge.

There're many method to  make the salted duck eggs and I will describe most of the popular method below.

Method 1

- Put eggs inside the jar.
- Boil the water then add coarse salt and stir it till the salt is disolve (The brine must be very salty). Keep the brine till it become cold then pour the brine into the eggs jar.
- Keep the egg inside the brine for 20 or 25 days you can start to serve the eggs.

Method 2

- Mix the clay with charcoal powder (You can pound the charcoal to make the powder), salt and water.
- wrap the damp, salted charcoal paste around the eggs
- Keep the egg for 15 to 20 days then you can clean the salted charcoal paste, the egg is ready to be boiled.