净重：330g
原产地：中国
在清朝时期，淀边就有很多作坊，加工松花蛋、青果（咸鸭蛋），通过水陆运输，运往京、津、保一带，在市场上备受青睐。有些产品还出口海外。其中红心咸蛋更是久负盛名，它咸淡可口，清香四溢，是夏日补钙之上品

The Salty Secret Weapon: Your Ultimate Guide to Using Salted Eggs

Move over, ordinary eggs! Salted eggs, a staple in many Asian cuisines (particularly Chinese, Malaysian, Indonesian, Filipino, and Thai), are a culinary powerhouse waiting to elevate your dishes. These preserved duck eggs boast a complex, umami-rich flavour and a uniquely creamy, bright orange yolk that transforms everything it touches. If you've ever wondered how to harness their magic, here's your comprehensive guide:

What Are Salted Eggs?

Traditionally, duck eggs (sometimes chicken or quail) are cured in a brine of salt, water, and sometimes clay or ash for weeks or months. This process draws out moisture, concentrates flavours, thickens the white, and transforms the yolk into a firm, intensely savoury, oily, and vibrantly coloured gem. You'll find them sold whole, in brine, or sometimes just the precious yolks separated.

Preparation is Key: Before You Cook

1. Rinse: Remove the egg from its brine or packaging and rinse thoroughly under cold water to remove excess salt and any residue.
2. Cook: Salted eggs are not eaten raw. You must cook them:
• Steaming: The most common and reliable method. Place rinsed eggs in a steamer basket over boiling water. Steam for 10-15 minutes until the white is fully set (opaque and firm) and the yolk is hot through. This method preserves the yolk's texture best.
• Boiling: Submerge rinsed eggs in cold water, bring to a boil, then simmer for 10-15 minutes. Boiling can sometimes make the white slightly tougher.
3. Cool & Peel: Let the cooked eggs cool slightly, then peel them under cold running water. The white will be firmer and saltier than a fresh egg.
4. Separate (Usually): For most dishes, you'll primarily use the cooked yolk. The white is very salty. While it can be finely chopped and used sparingly in fried rice, congee, or salads for extra saltiness, it's often discarded or used minimally due to its intense salinity. The yolk is the star!

Unlocking the Flavour: How to Use Salted Eggs

Now for the delicious part! Here are popular and versatile ways to incorporate salted eggs:

1. As a Condiment/Garnish (The Simple Start):
• Congee/Rice Porridge: Finely chop or mash a cooked yolk and sprinkle it over hot, plain congee (rice porridge) along with other toppings like fried shallots, green onions, or pork floss. The creamy yolk melts into the porridge, adding incredible depth.
• Steamed Tofu: Place cubes of silken tofu on a plate, top with finely chopped salted egg yolk (and maybe a tiny bit of white), drizzle with a little sesame oil and soy sauce, and steam briefly. Garnish with spring onions.
• Salads: Crumble cooked yolk over simple green salads or potato salads for a surprising burst of umami and richness.
2. The Star of Savory Dishes (Embrace the Creamy Sauce):
• Salted Egg Yolk Sauce (The Famous One!): This rich, creamy, and addictive sauce is the base for many popular dishes. The basic method:
• Mash cooked yolks finely.
• Sauté aromatics (minced garlic, shallots, curry leaves, chilli) in butter or oil.
• Add the mashed yolks and cook gently, stirring constantly until they become sandy and fragrant (1-2 mins).
• Stir in evaporated milk, coconut milk, or cream to create a luscious sauce. Season carefully (rarely needs extra salt!).
• Toss in cooked protein (prawns, squid, chicken, tofu, crab) or vegetables (pumpkin, broccoli, mushrooms, corn). Coat everything well and serve immediately. Pro Tip: A pinch of sugar balances the saltiness beautifully.
• Fried Rice: Finely chop cooked yolk (and a little white if desired) and stir it into your fried rice towards the end of cooking for intense flavour nuggets.
• Stuffed Buns/Mantou: Use mashed cooked yolk (sometimes mixed with butter and sugar) as a filling for steamed or baked buns.
• Meatballs/Burgers: Incorporate a small amount of finely mashed yolk into ground meat mixtures for an umami boost.
3. Surprisingly Delicious in Sweets (Sweet & Salty Magic):
• Mooncakes: Salted egg yolks (usually cured but not pre-steamed) are a classic filling in traditional Chinese mooncakes, especially lotus seed paste ones. The rich, salty yolk perfectly balances the sweet paste.
• Pastries & Buns: Similar to savoury buns, mashed salted yolk (mixed with sugar and butter) creates an irresistible filling for sweet pastries, croissants, or cocktail buns.
• Cookies & Biscuits: Finely grated cooked yolk can be incorporated into shortbread or butter cookie dough for a sophisticated sweet-salty flavour profile.
• Ice Cream: Yes, really! Salted egg yolk ice cream is a popular (and delicious) trend in Southeast Asia. The creamy yolk adds a unique savoury richness that complements the sweetness.

Essential Tips for Success:

• Taste as You Go: Salted eggs vary in saltiness. Always taste your dish before adding extra salt. You might not need any!
• Balance is Crucial: The richness and saltiness need balancing. Use sugar (even just a pinch in savoury sauces), creamy elements (milk, coconut milk, butter), and acidity (a squeeze of lime) to create harmony.
• Mind the Whites: Use the cooked whites very sparingly due to their extreme saltiness. Finely chop and add tiny amounts only if needed.
• Storage: Keep uncooked salted eggs in their brine in the fridge. Use cooked eggs within a few days. Cooked yolks can sometimes be frozen.
• Start Small: If you're new to salted eggs, begin by using them as a garnish or in small quantities within a dish to get accustomed to their potent flavour.

Embrace the Adventure!

Salted eggs are an incredible ingredient that adds a unique dimension of flavour – salty, savoury, rich, and deeply umami. Don't be intimidated! Start with crumbling a yolk over your congee or rice, then graduate to making that iconic creamy sauce for prawns or chicken. You might just discover your new favourite secret ingredient. Happy cooking!