36. 咸蛋 (xián dàn) – Salted Eggs
Another very common practice in China is to preserve eggs. I have mentioned before, at some length, so-called century eggs (皮蛋 - pí dàn) in the China Food Myths topic, but that is not the only way they are done. So here, I’ll avoid repetition and just post these couple of pictures.
皮蛋 - pí dàn
皮蛋 - pí dàn served with pickled chiliesand garlic
咸蛋 (xián dàn) – salted eggs are just as common. Duck eggs are the most common, followed by quails eggs then chicken eggs.
There are at least three methods of producing these: brining them in a salt solution, or packing them in a salt and charcoal mixture, which is later washed off, or as I see around here more, just packing them in salt. They are left for around 3 to 4 weeks before being ready. Today most people buy them in supermarkets or markets. Although they are relatively easy to make at home, convenience takes over. Also, they are so cheap, why go to all the bother?
You have to be careful in Chinese stores when buying eggs. What look like ordinary fresh eggs are often anything but.
Fresh or preserved? It's salted.
咸鸡蛋 (xián jī dàn)- salted chicken egg
咸鸭蛋 (xián yā dàn) salted duck egg
咸鹌鹑蛋 (xián ān chún dàn) - salted quail eggs in supermarket
The salted duck eggs are also individually shrink wrapped and sold as snacks.
Shrink wrapped salted duck egg.
