Salted Duck Eggs

Experience the rich, savory depth of authentic, brine-cured raw duck eggs. Cured using traditional methods, each egg packs a brilliantly golden, oil-rich yolk and a salted white—ready to be steamed, boiled, or baked directly into your favorite recipes. Why You'll Love Them * Rich, Oily Yolks: Slow-cured to achieve that coveted rich texture, delivering a velvety, decadent flavor once cooked. * Pure Salt Brine: Cured in a clean salt brine for 30+ days to ensure balanced salinity and optimal flavor development. * Ultimate Culinary Flexibility: Raw and versatile—ideal for separating raw yolks for specialized pastry fillings or boiling whole for classic dishes. Flavor & Texture Profile (Once Cooked) * Yolk: Creamy, dense, vibrant orange, and bursting with rich, buttery umami. * Egg White: Firm, clean, and sharply salted to complement the richness of the yolk. Ways to Enjoy * Traditional Baking: Separate the raw yolks to bake authentic mooncakes, zongzi (sticky rice dumplings), or pastry crusts. * Gourmet Sauces: Mash separated raw yolks and stir-fry with butter to create a rich salted-egg sauce for chicken wings, prawns, or fries. * Breakfast Classic: Boil whole for 10–12 minutes and serve alongside hot congee, rice porridge, or steamed buns. Storage & Preparation Raw product—must be fully cooked before consumption. Keep refrigerated. Boil whole in water for 10–12 minutes for a traditional hard-salted egg, or crack open to separate the raw yolk for specialized baking and cooking.