Duck eggs are salty because they are often intentionally preserved using a salt-based method. They are not naturally salty.
The Salted Duck Egg Process
The primary reason for the salty flavor in some duck eggs is that they have been processed as a preserved food item, known as salted duck eggs. This process is common in East Asian cuisine and involves curing the eggs in salt.
How Salted Duck Eggs are Made:
| Method | Description |
|---|---|
| Brine Soaking | Duck eggs are submerged in a concentrated saltwater solution (brine). |
| Salted Charcoal Packing | Each duck egg is packed in a damp mixture of salt and charcoal. This method often results in the egg being coated in a thick layer of salt and charcoal paste. |
The Purpose of Salting:
- Preservation: Salt inhibits bacterial growth and extends the shelf life of the eggs, allowing for storage without refrigeration.
- Flavor Alteration: The salt penetrates the egg, creating a distinct salty flavor that's different from a regular, fresh duck egg.
- Texture Changes: The salting process often changes the texture of the egg white, making it denser, and the yolk, making it firmer.
Where to Find Salted Duck Eggs:
You can usually find salted duck eggs in Asian supermarkets across the Western world. They may be sold in various forms such as:
- Covered in a thick layer of salted charcoal paste
- Packaged in brine
- Peeled and ready-to-eat
Summary
The saltiness of duck eggs is not natural; rather, it's a direct result of the preservation process using either brine or salt-charcoal packing methods. This practice is commonly used to preserve duck eggs and impart a distinctive salty flavor and texture.
