Preserved Duck Egg

Well, I’ve eaten salted duck eggs and balut (duck embryos in the egg), so preserved duck eggs were next.

These are also called century eggs or 100 year old eggs. The ingredients list on the packet says ‘calcium ,salt, tea leaves and water’. The eggs are wrapped in a layer of clay with the tea leaves on the outside.


 There are a lot of recipes on the internet for using these eggs, but I just wanted to eat them on their own.

If you decide to try these eggs, be warned, they have a strong smell of urine. The egg white becomes a translucent brown colour, and doesn’t have much flavour. The yolk is a deep greyish green, soft in the middle, and tastes like egg with maybe a hint of duck flavour. The yolk is very creamy, and left a quite delicious creamy aftertaste. 

 But it would take a while to get used to the smell, it’s not surprising that some people think they are preserved by soaking in horse urine.

One response to “Preserved Duck Egg

  1. I’ve been eating salted duck eggs since I was a little kid. These are usually (or should I say always) eaten with rice. The saltiness is a lot less apparent when eaten with rice or congee. There’s also noticeable differences between the cheap duck eggs (usually $1.60 for half-dozen) and the expensive varieties (usually $3.50 for half-dozen). The cheap onces are the ones you have pictured – the yolk looks chunky and the whites are super salty. The expensive one’s however have a very creamy “sweet aftertaste” orange yolk and the whites only have a subtle salty taste. I always buy the expesnive one’s – I love the sweet and salty combination.

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