salted duck eggs

How to Make Preserved Duck Eggs: A Comprehensive Guide

Preserved duck eggs, or *pidan*, are a beloved delicacy with a creamy yolk and unique umami flavor. Here’s a simple guide to making them at home.

Step 1: Prepare the Mixture

You’ll need 1 kg duck eggs, 500 g coarse salt, 100 g ash (traditionally from burnt rice husks or wood), and 100 g tea leaves. Boil the tea with salt until dissolved, then mix in the ash to form a thick paste.

Step 2: Coat the Eggs

Dip each duck egg into the paste, ensuring an even, thick coating. Alternatively, pack eggs in a jar alternating with layers of salt and ash.

Step 3: Cure and Store

Seal the container and store it in a cool, dark place. Cure for 25–40 days—longer for firmer yolks. For extra flavor, add spices like Sichuan peppercorns or star anise to the mix.

Step 4: Enjoy!

Once cured, rinse off the paste under running water. The white will turn translucent and gel-like, while the yolk turns golden-green with a creamy texture. Serve with congee, rice porridge, or as a topping for tofu.

With minimal ingredients and patience, you can create this classic Chinese treat at home, adding a savory twist to any meal!