Duck eggs are slightly larger than chicken eggs and are often used to make salty eggs, because they have a bigger yolk. They are also used in Thai cooking to make 'Kanom' (snacks and sweets) because they have less of a sulfurous smell than chicken eggs.
To make salty ducks eggs, use the same technique I used for salting chicken eggs. You can see the yellowness of the eggs at the front - that is the yolk showing through.
Comments (1)
The salted eggs in some Chinese Mooncake are very nutty but not salty at all. I'd like to know how can they do that? Thank you.
Posted by Hang Nguyen | September 15, 2006 5:59 AM
Posted on September 15, 2006 05:59