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Chinese Name: 咸鸭蛋
English Name: Salted duck egg
Category: Snack小吃
Main Ingredients: Duck egg
Salted Duck Egg咸鸭蛋, also known as green skin青皮, green egg青蛋, salted duck egg盐鸭蛋, and pickled duck egg腌鸭蛋, was called salted ruanzi咸杬子 in ancient times. It is a dish with Chinese characteristics. Salted duck eggs have a long history in China and are deeply loved by the people. They are also popular in the market. The food is characterized by red egg core and rich nutrition.
Salted duck eggs are produced in many parts of the country, but only Jiangsu Gaoyou salted eggs are the most famous. Yuan Mei袁枚’s “Suiyuan food list · small menu随园食单·小菜单” includes “pickled eggs腌蛋”: “pickled eggs are better to Gaoyou腌蛋以高邮为佳. They are thin and oily颜色细而油多. Gao Wenduan is the most favorite高文端公最喜食之.”
During the Qing Dynasty清朝, there were many workshops along the river to process Songhua eggs and green fruits (salted duck eggs), which were transported by water and land to Beijing, Tianjin, and Baotou, and were popular in the market. Some products are also exported overseas.
Among them, red heart salted egg has a long-standing reputation. It is salty and delicious, with fragrance everywhere. It is the top grade calcium supplement in summer. And it can be guaranteed for 100 days at room temperature.
The protein content of duck eggs is the same as that of eggs, which plays a role in strengthening the body. Moreover, the total amount of various minerals in duck eggs is much higher than that in eggs, especially the content of iron and calcium is rich in salted duck eggs, which is beneficial to bone development and can prevent anemia. In addition, duck eggs contain more vitamin B2, which is one of the ideal foods to supplement B vitamins.
However, patients with hypertension, diabetes, cardiovascular disease, and liver and kidney diseases should eat less. In addition, the estrogen in pregnant women can promote the retention of too much water and salt in the body. Pregnant women eating salted duck eggs will make the intake of salt far exceed the body’s needs, leading to edema in pregnant women. Therefore, pregnant women should not eat more salted duck eggs and drink more water after eating.
A simple identification method for selecting salted duck eggs is: the shell of duck eggs with good quality is clean and shaken slightly. After peeling off the shell, the saltiness is moderate, the oil is rich and the taste is good. Once you pick them with chopsticks, the oil will come out, and the yolk is layer by layer, getting redder and redder from outside to inside. The poor duck eggshell is gray, with white or black spots, easy to break, short shelf life has soft and rotten protein after peeling, greasy and salty.
How to make Salted Duck Egg?
The simplest way to eat salted duck eggs is to cook or steam them directly. It can also be cooked with other dishes. The cooking method of steamed tofu with salted duck eggs is introduced below.
Ingredients：
- 120g salted duck eggs
- 500g tofu
- 25g white granulated sugar
- 35g vegetable oil
Instruction:
- Step 1, Soak the tofu in clear water and cut it into small squares.
- Step 2, Smash the salted duck egg into a bowl and separate the egg yolk and protein.
- Step 3, Mix the egg white with chopsticks, add sugar, pour it into the tofu, and mix it gently.
- Step 4, Put the egg yolk into a hot oil pan and cut it into small pieces. Put it evenly on the tofu, add some vegetable oil, and then put it into a steamer. Steam it for six or seven minutes.
Methods for curing salted duck egg:
- Prepare the washed duck eggs, boil them in the same amount of water with refined salt, pepper, cinnamon, fennel, and ginger for 20 minutes, pour them into the porcelain jar, and soak the prepared duck eggs, seal the jar mouth, and cook them after 40 days.
- Wash and wipe the duck eggs, and then pour wine or rice vinegar into the duck eggs to disinfect them. Mix the flour or yellow mud with salt pepper, wrap the duck egg with a layer of yellow mud or flour, and store it in a cool and ventilated place for about a month. Avoid high temperatures.
