What is salted egg, why it taste good and what is it used for?
A salted egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, 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 in colour.
Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee (Asian rice porridge) or cooked with other foods as a flavouring. The texture is gelatin like egg white and firm and has a perfect round yolk. 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.
Inaz Venture is now bringing this salted and yummy goodness in a form of paste right to your door step. ‘Nurell Foods’ Salted egg paste could be easily brought on your travels. It cooks fast and easily. Goes well with a variety of meats and vegetables. Add it to your fried rice and alleviate the taste by one notch. Once opened, keep it refrigerated and the shelf life is up to 18 months.
