Salted duck egg yolk
Salted duck egg yolk is a popular ingredient in many Chinese and Southeast Asian cuisines. It is the yolk of a duck egg that has been salt-cured and sometimes also seasoned with spices or other flavorings. The egg yolk is usually dry, crumbly, and rich in flavor with a salty and slightly oily taste.
Salted duck egg yolk can be used in a variety of dishes, such as mooncakes, salted duck egg yolk prawn, salt duck egg yolk crab, salt duck duck egg yolk pumpkin, as well as being a topping for congee, rice, and noodles. It is also a common ingredient in Chinese-style pastries, such as egg tarts and pineapple buns.
In addition to its culinary uses, salted duck egg yolk is also believed to have some health benefits. It is high in protein and contains vitamins and minerals such as iron, phosphorus, and calcium. However, due to its high sodium content, it should be consumed in moderation.
How to make Salted duck egg yolk?
Ingredients:
6 duck eggs
150g salt 150g wheat flour
Instructions:
Mix the flour and salt in a 1:1 ratio.
Wash the duck eggs clean.
Take out half of the flour mixture and create small wells in it using the duck egg shells.
Place the duck egg yolks in the wells.
Cover the yolks with the remaining flour and salt mixture.
Wrap the mixture tightly with cling film and place it in the refrigerator for 2 days.
After 2 days, the duck egg yolks will be ready for use.
Rinse the yolks to remove any excess flour. They should feel soft and sticky on the surface.
Sprinkle some white wine on the surface of the yolks and bake them in the oven at 180 degrees Celsius for 8 minutes.