Salted Egg
An East Asian preserved egg, usually made by soaking duck eggs for weeks in salty water or a salty clay mixture, known for its deep orange yolk and intensely salty taste.
What Is Salted Egg?
Salted egg is a traditional East Asian processed egg made generally from duck eggs (sometimes chicken eggs are also used), by soaking them for weeks in a concentrated brine or a salt-ash-clay mixture.
The salting process darkens the yolk and turns it orange-red, giving it an oily-granular texture; the white takes on an intensely salty taste. It is generally consumed after being boiled and its shell removed.
Nutritional Values of Salted Egg
100 g of boiled salted egg contains approximately 200 kcal of energy; it carries high protein and high fat from its yolk. Due to the salting process its sodium content is very high. Values are approximate.
How Should Salted Egg Be Consumed?
Salted egg can be considered part of a balanced diet as a high-protein food; since its sodium content is very high, it is recommended to limit consumption to small portions.
This information is general; salted egg is a food, not a substitute for medical treatment. Since its sodium content is very high, it is recommended that people with salt restrictions consume it carefully and in moderation.
How to Choose Salted Egg?
Good salted egg has an uncracked shell, feels heavy for its size, and (if boiled) its yolk looks dark orange-oily. Ones with a cracked shell or a spoiled smell are not preferred.
- Shell should be uncracked and intact
- Should feel heavy for its size
- Yolk (if boiled) should look dark orange-oily
How Should Salted Egg Be Stored?
Unboiled salted egg can be stored in the refrigerator for 2-3 weeks; once boiled and shelled, it should be consumed within a few days.
Using Salted Egg in the Kitchen
Salted egg is most often boiled and served alongside rice or congee, its yolk separated for salted-egg crispy snacks (e.g., salted egg potato chips), and used as a filling ingredient in some pastries.
Why Is Salted Egg Orange-Red in Color?
Prolonged soaking in brine causes the fat and pigments inside the yolk to concentrate; this creates its characteristic dark orange-red color and granular-oily texture.
Frequently Asked Questions
Can salted egg be made at home?
Yes; a raw egg can be prepared at home by soaking it in concentrated brine and letting it rest in a cool place for 3-4 weeks.
Is salted egg eaten raw or cooked?
It is generally consumed boiled; in some recipes the yolk is left raw-soft and used as a filling ingredient, but the white is always cooked.
Is salted egg found in Turkey?
It is not common; it can be found as a ready-made product in Asian markets and bazaars.