salty duck eggs

[kimpossible]

what exactly can one do with these? the only thing i know of is to hard boil them and scrape bits into your shi fan/congee.

[Faithless]

I think I've had them in chicken buns.

[Martinkou]

I've eaten them by themselves before, but for the most part I use them as an important element in porridge (jook / shi-fan)

[SunWuKong]

Originally Posted by Hello_Hapa

what exactly can one do with these? the only thing i know of is to hard boil them and scrape bits into your shi fan/congee.

i'll ask my mother. but it would probably be more Cantonese style.

[kitty]

my mom used them to top off a steamed meat loaf kind of thing she would make... it tastes better than it sounds...

[kimpossible]

any recipes or suggestions would be cool. cantonese recipes are just dandy. you all have the best tasting food anyhow.

[SunWuKong]

Originally Posted by Hello_Hapa

any recipes or suggestions would be cool. cantonese recipes are just dandy. you all have the best tasting food anyhow.

err... i just got off the phone with my parents... they tried to describe to me a couple of dishes you can do with salty duck eggs. but it kind of went in one of my ears and out the other. i told them to email me the recipes. hahhah! :p

so complicated...

[kimpossible]

I have a stupid question. But are these the type of yolks in moon cakes?

[kasia]

cook them with chicken eggs and spinach. it's a cantonese dish...yum. it's called gold/silver spinach if you ever want to order it. "gum ngun boh choi" in cantonese. (edit: oops, i just found out that this dish is prepared with the thousand year old egg. it's still very delicious though - try it some time).

i found this other recipe on the web. if you decide to try it, let me know if it's good.

Steamed Triple Egg Custard

Ingredients
1 tbsp minced garlic
2 tbsps canola oil
1 preserved duck egg (thousand-year old egg or "pei tan"), coarsely chopped
1 salted duck egg, yolk only, coarsely chopped
3 large eggs
1 cup water
1/4 tsp salt
1/8 tsp ground white pepper
1 tbsp soy sauce
1 tbsp chopped scallions (green onions)

Directions
1. Heat oil in a pan and fry minced garlic in oil until golden and crispy. Remove from pan and set aside.

2. Scatter chopped preserved egg and salted egg yolk on the bottom on a heat-proof dish (approx. 8-inch).

3. Beat eggs lightly in a medium bowl. Add water, salt and white pepper and stir to blend (the custard should not be foamy). Pour the custard over the ingredients in the heat-proof dish.

4. Prepare a wok for steaming. Set the dish into steamer basket, cover the wok and steam until custard is firm, about 10 to 15 minutes.

5. Combine fried garlic and oil with soy sauce and pour over steamed custard. Garnish with chopped scallions and serve

[ChinaLama]

you can put some xiandan (that's what it's called in Mandarin, right? in Shanghainese it's ae dae) on steamed fish. that sometimes works.

for porridge, i prefer thousand-year egg.

[kasia]

i'm so confused. thousand year old egg vs. duck egg???

[ChinaLama]

vs SALTED duck egg. pidan (is that what it's called?) vs xiandan.

[kimpossible]

ooh thanks kasie. i might try it this weekend. i have some pi dan i have to use up as well as salty eggs so that works out even better. though, to be honest pi dan kind of scare me. it'll be my first time eating them. the box of pi dan i have says LEAD FREE. what the hell? they usually have lead?

[SunWuKong]

Originally Posted by Hello_Hapa

I have a stupid question. But are these the type of yolks in moon cakes?

they can be. you can also use salty duck eggs for zong zi.

[SunWuKong]

Originally Posted by Hello_Hapa

ooh thanks kasie. i might try it this weekend. i have some pi dan i have to use up as well as salty eggs so that works out even better. though, to be honest pi dan kind of scare me. it'll be my first time eating them. the box of pi dan i have says LEAD FREE. what the hell? they usually have lead?

hahah i love Chinese food labels. i remember one time a colleague vacationed in western China, and he brought back some bottled lamb milk alcohol drink, and the label said "+/- 12% alcohol". hahhahhah!