Grocery
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A salted duck egg is a preserved form of the duck egg, often used in Asian cuisine. The egg is preserved by being soaked in brine or packed in a mixture of clay, salt, and ash. After the curing process, the shell becomes hard and brittle, and the yolk turns a deep orange or reddish color with a creamy, salty texture. The white remains firm and jelly-like. Salted duck eggs are commonly used in dishes like mooncakes, congee, or as a flavorful topping for rice and vegetables. They offer a savory, umami-rich taste that enhances a variety of recipes.
A standard duck egg is larger than a chicken egg, with a smooth, slightly glossy shell that can range in color from white to pale blue or green. The egg’s yolk is larger and more vibrant, typically a deep yellow or orange. The flavor is richer and more robust compared to a chicken egg, with a slightly more savory taste. The egg white is thick and dense, which makes duck eggs ideal for baking, providing a fluffier texture to cakes and pastries.
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