Salted egg
A duck or chicken egg cured in brine or packed in damp salted charcoal.
At a glance
- Chinese: 鹹蛋 (Cantonese haam4 daan2; Mandarin xián dàn)
What it is
A duck or chicken egg cured in brine or packed in damp salted charcoal. The white is salty with a jelly-like texture. The yolk is firm and bright orange.
How we use it
Steam it with minced pork. Mash the yolk into sauces. Serve a slice with plain congee or rice.
Tips
Taste before adding any other salt. Often sold cooked and ready to peel; check the label. Keep in the fridge once peeled.
Where to find it in Hong Kong
Chinese grocery and dried-goods shops, wet markets and larger supermarkets.
Substitutes
No true substitute. Use a little extra salt and a mashed hard-boiled yolk for a similar richness.
Dishes here that use it
Sources
Facts on this page come from these pages. We have summarised them in our own words.