If you love eggs or want to try something a little different, you might want to check out duck eggs. Many gourmets and experienced foodies love duck eggs because they are simply richer than standard chicken eggs. Compared to the typical chicken egg, duck eggs pack more protein and fat. This makes for a richer eating experience. If you want to use duck eggs in your egg recipes, you need to handle them with extra care. Duck eggs are more fragile than chicken eggs. Outside of their taste and fragility, duck eggs are just like chicken eggs. You can use them the way you’d use chicken eggs-you can boil, fry, poach, scramble, bake, or steam them. Since you can prepare them the same way you would regular chicken eggs, try the unusual preparation below. This unusual recipe is based on Asian recipes for preparing duck eggs. This salted duck egg recipe makes full use of duck eggs’ higher fat and protein content.
Salted duck eggs
One of the most popular ways Asians enjoy duck eggs is through salting. Salting duck eggs was historically done to preserve the shelf life of the egg. Unsalted, an egg would go bad after a short period of time when stored at room temperature. However, when you salt an egg, you can extend its life by several weeks.
Salted egg preparation
To prepare salted duck eggs, you need to make sure that the eggs you will be using are fresh and don’t have any cracks. If there are existing cracks or tiny holes in the egg, your salted egg will spoil quickly. Pick out the best eggs. Next, take brining jar or a large non-corrosive pot that is big enough to hold your brine water and fill it with a 5:1 ratio of water to salt. For example, if you use 5 cups of water, match it with 1 cup of salt. It is a good idea to use hot so the salt dissolves faster. Wait for the salt to completely dissolve and the water to cool. In the meantime, learn how to hard boil eggs, boil your eggs over medium boiling water. Once your brine solution has cooled down, add your eggs to the solution. Keep the brine jar or container covered. Store it in a cool, dry, and dark area. After three weeks or so, start sampling your eggs. You should have boiled at least one dozen eggs so you will still have lots of eggs left over after you’ve taste tested them. Why a taste test? This will let you know when to take your eggs out and store them in the fridge. You are testing for saltiness. You don’t want your eggs to be too salty. If you want your eggs to get saltier, keep them in the brine solution longer.