Chef’s Nectar, β€œ Salty Duck Eggs (Yan Dan) chengdu speciality, πŸ˜‹πŸ‘πŸ‘Œ


These eggs have strong salty taste and in the Chengdu region it’s been displayed in Jar in almost each and every resturant.πŸ‘πŸ˜ƒ

Duck eggs can be cured by caking them in the paste made from salt mixed with mud or ashes, but at home the easiest method is to use a strong salt water solution. The eggs are at their best after 2 to 3 weeks. If you leave them in the brine for longer they can become unplansantly salty. You can use two jars with tight fitting lid to make this heavenly recipe.

Ingredients for making the Salty Duck Eggs

  • 8 to 10 fresh duck eggs
  • 1 Cup salt

Method of making the Salty Duck Eggs

  • Give the duck eggs a good wash and a scrub with a vegetable brush to remove any dirt. Discard any cracked egg, please do not use any damaged egg as it will spoiled the whole dish.
  • Bring 3 1/2 cups water to a boil, add the salt, and stir to dissolve. Leave the water to cool completely.
  • Place the eggs carefully in your preserving jar. Pour over the salt solution.
  • Place a small ceramic dish or glass at the top of the jar to keep the eggs covered by the water. Close the lid tightly and leave in a cool place for 2 to 3 weeks to get it fragrant.
  • When the eggs are ready, remove them from the brine and hard boil them as required. Allow them to cool completely before eating.
  • You can enjoy these fabulous eggs with chinese salad of your choice or along with other preparation during Lunch or dinner. πŸ‘πŸ˜‹πŸ‘Œ

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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