On 12/2/2015 at 7:48 AM, Smithy said:I'd also like to know about the salt baked eggs. What happens to them when they're baked in salt? Are they baked fully submerged in the salt, or on top of the layer as shown in your serving photo?
I'm sure BKEats will answer, but, in the meantime, I can say that salt baked eggs are very common. Many supermarkets carry them. Usually chicken or quail eggs. Sometimes duck.
I can't swear to the exact process, but the shell-on eggs are covered in salt in something resembling a wasp's nest shape then baked. The salt crust is then cracked open and the eggs sold.
Here are pictures of the nest of eggs (quail) in my local supermarket.
Those are quail eggs （盐焗鹌鹑蛋 (yán jú ān chún dàn, literally Salt Baked Quail Eggs)). I've never come across salted baked goose eggs, but would love to. One local supermarket has fresh goose eggs, but my toaster oven isn't big enough to do a batch and doing one egg seems silly!
Most 'pigeon' eggs in China are actually quail eggs, sometimes bleached to disguise them.
Here are the salt baked quail eggs.
(Images previously posted on the Breakfast 2015 thread.)
