Salted duck egg

Salted duck egg
Place of originChina
Main ingredientsDuck egg in brine
Salted duck egg
Chinese name
Traditional Chinese1. 鹹鴨蛋
2. 鹹蛋
Simplified Chinese1. 咸鸭蛋
2. 咸蛋
Jyutping1. haam4 aap3 daan6
2. haam4 daan6
Hanyu Pinyin1. xiányādàn
2. xiándàn
Literal meaning1. salted duck eggs
2. salted eggs
Transcriptions
Standard Mandarin
Hanyu Pinyin1. xiányādàn
2. xiándàn
Yue: Cantonese
Yale Romanization1. hàahm aap daahn
2. hàahm daahn
Jyutping1. haam4 aap3 daan6
2. haam4 daan6
Alternative Chinese name
Traditional Chinese鹹蛋
Simplified Chinese咸蛋
Literal meaningsalted eggs
Transcriptions
Southern Min
Hokkien POJkiâm-nn̄g
Burmese name
Burmeseဆားဘဲဥ
Vietnamese name
Vietnamesetrứng vịt muối
hột vịt muối
Thai name
Thaiไข่เค็ม (khị khĕm; Literal meaning: salted egg)
Malay name
Malaytelur masin
Indonesian name
Indonesiantelur asin
Filipino name
Tagalogitlog na maalat
itlog na pula
Khmer name
Khmerពងទាប្រៃ
Kapampangan name
Kapampanganebun malat
Cebuano name
Cebuanoginamos nga itlog

A salted duck egg is an East Asian preserved food product made by soaking duck eggs in brine or packing each egg in damp, salted charcoal. In Asian supermarkets across the Western world, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum-packed. From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white, and a firm-textured, round yolk that is bright orange-red.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavoring. The egg white has a sharp, salty taste. The orange-red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon.

Salted eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich.

Salted eggs sold in the Philippines undergo a similar curing process, with some variation in ingredients used. They are dyed red (hence called itlog na pula or ‘red eggs' in English) to distinguish them from fresh duck eggs.