30 Tormenting Days

In Recipes, The Piglet Oinking on January 11, 2011 at 2:12 am

The wait

I can finally eat you

I went to Barrio Chino, with the mission in hand of finding salted duck eggs for my porridge. After walking aimlessly, I gave up and decided instead to go to the butcher and get some pork to compensate my unfulfilled duck needs. Then, a miracle happened- I saw the carton of duck eggs sitting on the butcher’s counter-though uncooked, these duck eggs do exist in Buenos Aires. I  bought 3, at a cost of 1.5 pesos each, not knowing yet on how to turn them into salted duck egg. It turned out my mom knew the recipe and the wait was well-worth it. The taste was different than the ones from the supermarket: homemade, with no preservatives, and organically delicious.

Salted Duck Eggs

  • HuaDiao chinese wine
  • lots of sea salt
  • uncooked duck eggs
  1. Refrain from washing the eggs; dry the eggs throughly and dip them in chinese wine.
  2. Place the eggs carefully in a ziplock bag, or a sealed container; fill it generously with salt.
  3. Secure the eggs in a dark, dry place for at least 30 days. (The longer you leave it, the saltier the eggs will be)
  4. After 30 days, place the eggs in a pot filled with water and cook over small-medium fire until fully cooked, about 20 minutes; let it cool. Store in refrigerator.
  5. To serve: cut it in half and serve with your favorite savory porridge.

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