Kam Kee Salted Duck Eggs 錦記 鹹蛋

Kam Kee Salted Duck Eggs are a traditional Chinese delicacy made by preserving duck eggs in a mixture of salt and other ingredients. The eggs are carefully selected and coated in a paste made from salt, charcoal, lime, and sometimes tea leaves or spices to enhance the flavor and texture. After being coated, the eggs are typically air-dried or packed in a mixture of salt and clay for several weeks to several months, allowing the salt to penetrate the eggshell and infuse the egg with a salty and savory flavor. Salted duck eggs are commonly used in Asian cuisine to add a rich and savory flavor to dishes such as steamed rice, congee, stir-fries, and mooncakes. They can also be enjoyed on their own as a snack or appetizer. The yolks of salted duck eggs are known for their creamy texture and intense flavor, while the whites take on a firm and slightly rubbery consistency due to the curing process.