Eons ago, before you humans had created the ice box, your fresh duck eggs were prone to spoil and a salt infused clay wrap was used to preserve the eggs. By osmosis, the eggs absorbed the salt and, when soft boiled, salted duck egg became a regular mainstay for consumption, particularly the yolk’s intricate complex flavor and texture. Fast-forword to the present eon, eggs are manufactured by the millions into your frigidaires with no use for salty clay preservation methods making the salted duck egg a special treat you’ll find throughout modern day Asia. In the Philippines, the salted duck egg’s saltiness was tamed with diced tomatoes and white rice. I had procured some of these eggs through the local Asian grocer and set off quite pleased. […]
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