My last egg tasting was a pretty serious miss. While I have vowed to try to them again in case I got a bad batch, I have not been able to bring myself to do it. The biggest feedback I got was that century eggs should be chopped up and eaten in things and while I understand that, I try to taste things on their own merits as much as possible. I am generally of the opinion that if an ingredient has to be mixed in or otherwise hidden then I question it’s real value. I went shopping for the next round of century eggs and saw these side by side and figured I would warm up with a different preserved egg.

I was hopeful this little 6 pack of salted duck eggs would be much more successful. I went in for a smell through the packaging to see what I might be in for. I really couldn’t detect any smell at all which was a a good start for me.  I selected one and prepared to dig in.

Once I opened the vacuum sealed packaging I got a nice briny smell right away which was certainly encouraging. I was expecting something terrible. Once inside the packaging I was presented with a hard boiled egg that was quite pretty. The faint cracks in the shell showed where the salt used in the curing process penetrated.

It was a bit difficult to peel but in the end I wound up with a mostly intact egg ready for me to eat. Inside it was really cool looking, almost like a split open gobstopper  in appearance with the multi-color, multi-texture yolk clearly on display.

I sliced off a bite with both white and yolk and popped it in my mouth. The texture of the white was not great, very rubbery, like biting into an eraser, though a bit softer than that. The texture of the yolk was awesome, soft, almost crumbly but it melted into a rich  flavorful paste on my tongue.  The salt was not overpowering at all, if you are like me and sprinkle some salt and pepper on a hard boiled egg then these are perfect. I sampled the white and the yolk separately next and the yolk was the clear winner. The white was fine but the texture knocked it down. The yolk was exceptional. A couple of drops of Sriracha turned this into a treat I will go back for again for sure.

Slice one of these up and put it on your next salad instead of a regular chicken egg and enjoy. There area  ton of other recipes that use them as well and I would encourage you to “Try It” for yourself.


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5 Responses

  1. joshyq

    this blog is great! so glad I found a food blog that I can actually relate to. I always felt the same way “I try it so you don’t have to” haha.
    I have a show for you that combines delicious late night munchie food, stoner food porn and comedy all together. Just search for “cookies and ice cream minus oven and dairy” on youtube… let me know what you think

  2. Lou

    I’m Chinese and my grandparents actually used to make their own salted eggs (we used regular chicken eggs). I can tell you that a properly made salted egg does not have a rubbery white. It’s supposed to be very, very soft and almost comes apart when you touch it. Also, the yolk in a well-made salted egg is supposed to ooze oil and be very crumbly. I know it sounds gross, but the oil from the y0lks is actually super delicious.


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