So I was walking through Chinatown yesterday and saw a package of "salted duck egg yolks." The yolks were super bright orange and they were really cheap. I have never heard of these but they seem like a decent cheap source of fats, carotenoids, vitamins A, D, E, K, zinc, etc. They looked like this:
Has anyone here ever eaten these.. How do you use them other than just eating them whole. I was thinking about just dicing them up into a salad or lettuce wrap mix for the salt component.
My concern is that they have been sitting there for years? I also don't know about the quality of the ducks they used. Anyways.. any thoughts on nutrition and preparation of these would be great.
asked byPayam (725)
Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!
on November 23, 2011
at 09:37 PM
Be very careful of the Chinese imports - on a recent trip to Vietnam we were told to be cautious of egg-yolk from Vietnam and China as it is aparently common to replace the yolks of egg with chemicals and dyes! I would use the cost of the product as a fair indication of the quality.
on November 23, 2011
at 05:42 PM
Salted duck egg yolks are really salty - they're a popular thing to have with a bowl full of white rice. I've also seem them added to meat/vegetable dishes to add flavour, diced up and served on top of steamed veggies, etc. I don't know what the ingredient list for your egg yolks look like, but check if they're not full of strange-sounding preservatives. I'm usually skeptical about things coming from China/PRC (People's Republic of China), so I usually opt for a similar product from Taiwan/Singapore/Hong Kong/Malaysia, etc.
on May 21, 2013
at 07:03 PM
Don't know about buying them, but they are pretty easy to make. If you can't find duck eggs, chicken eggs work too, they'll just be smaller and less intensely colorful. Separate the yolks(and find something else to do with the whites), bury them in salt (I use kosher) for a couple days(or until they are a little firmer than jello), give them a quick rinse or gently brush them with a basting brush to remove the excess salt, wrap in a little cheese-cloth pouch and hang in the fridge till it is about as firm as a hard cheese(somewhere between a cheddar and a parmesan). I like them grated over salad or veggies, or anywhere you want a bit of saltiness and some richness, and apparently you can also make sauces and some other stuff with them.