Salted Duck Egg
Salted Duck Egg is a traditional Chinese preserved food made by curing duck eggs in brine or packing them in salted charcoal paste. The dish is characterized by its firm, bright orange-red yolk and savory, slightly oily texture, while the egg white becomes salty and translucent. It is a popular side dish or condiment across East and Southeast Asia.
🍽️ Nutrition at a glance
Salted Duck Egg is high in protein and fat, particularly from the rich yolk, but also contains very high sodium due to the curing process. A single egg provides a good source of Vitamin D, Vitamin B12, and selenium, with a calorie count of approximately 180-200 kcal per egg.
Nutrition breakdown
| Calories | 190 kcal |
| Protein | 12 g |
| Carbs | 1 g |
| Fat | 15 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1200 mg |
| Vitamin D | 3.5 mcg |
| Vitamin B12 | 1.5 mcg |
| Selenium | 25 mcg |
| Phosphorus | 180 mg |
| Cholesterol | 619 mg |
| Iron | 1.5 mg |
| Vitamin A | 190 mcg RAE |
| Riboflavin (B2) | 0.2 mg |
Per 1 whole salted duck egg (about 70 g) · estimated, varies by recipe
💡 What's interesting
The unique, oily texture of the yolk is achieved through a natural chemical reaction during curing, where the salt draws out moisture and concentrates the yolk's fats. Culturally, it is often enjoyed during festivals like the Mid-Autumn Festival and is a classic accompaniment to plain rice porridge (congee).
