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liuzhou

liuzhou

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.

 

507071234_MuddyPidan.thumb.jpg.2dd050ede1f758be9b66febdc567492e.jpg

皮蛋 - pí dàn
 

1403752714_.thumb.jpg.b6cf465c7de1c0893ec93ee4328bb530.jpg

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.

 

961010918_saltedduckegg2.thumb.jpg.d5f816affa53f2ec2d0b7499e692e843.jpg

Fresh or preserved? It's salted.

 

1597117441_saltedhensegg.thumb.jpg.14bcc83efc04ea8b7f599e7d37e8b67e.jpg

 咸鸡蛋 (xián jī dàn)- salted chicken egg

 

1796538251_saltedduckegg.thumb.jpg.1e12ca830b65499f2d9a4cfed854e73f.jpg

 咸鸭蛋 (xián yā dàn) salted duck egg

 

1028165401_SaltBakedQuailEggs.thumb.jpg.d1f46eae98c46490a0ba39fafe33214e.jpg

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.

 

1126196514_saltedduckeggs3.thumb.jpg.f7b28bfb0fb65cd37b919ecddf037559.jpg

Shrink wrapped salted duck egg.

liuzhou

liuzhou

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.

 

507071234_MuddyPidan.thumb.jpg.2dd050ede1f758be9b66febdc567492e.jpg

皮蛋 - pí dàn
 

1403752714_.thumb.jpg.b6cf465c7de1c0893ec93ee4328bb530.jpg

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.

 

961010918_saltedduckegg2.thumb.jpg.d5f816affa53f2ec2d0b7499e692e843.jpg

Fresh or preserved? It's salted.

 

1597117441_saltedhensegg.thumb.jpg.14bcc83efc04ea8b7f599e7d37e8b67e.jpg

Salted chicken egg

 

1796538251_saltedduckegg.thumb.jpg.1e12ca830b65499f2d9a4cfed854e73f.jpg

Salted duck egg

 

1028165401_SaltBakedQuailEggs.thumb.jpg.d1f46eae98c46490a0ba39fafe33214e.jpg

Salted quail eggs in supermarket

 

The salted duck eggs are also individually shrink wrapped and sold as snacks.

 

1126196514_saltedduckeggs3.thumb.jpg.f7b28bfb0fb65cd37b919ecddf037559.jpg

Shrink wrapped salted duck egg.

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