Salted egg yolks are an ancient culinary ingredient made by curing egg yolks (traditionally duck eggs) in salt or a brine-and-mud mixture.
What You Need to Know
- Flavor and Texture Profile: The curing process draws out water through osmosis, concentrating fats and proteins. The result is a rich, buttery, savory umami taste with a hint of sweetness and a hard-cheese-like or gummy texture depending on the method.
- Duck vs. Chicken Eggs: Traditionally made from duck eggs because they are larger, have richer and oilier yolks, and feature thicker shells. They contain roughly double the cholesterol of chicken eggs.
- Traditional vs. Western Curing:
- Traditional Asian Method: Whole eggs are coated in a mud-salt-water or clay-and-ash mixture and left to marinate for 20 to 30+ days inside jars, yielding spherical, creamy, bright orange-red yolks.
- Quick Western Method: Bare yolks are buried directly in salt (or salt-and-sugar) in the refrigerator for 4 to 7 days, then dried/baked low and slow to create a dry yolk you can grate like Parmesan.
- Common Uses:
- Asian Classics: Mooncakes, zongzi, liu sha bao (molten custard buns), congee, and modern creations like salted egg fish skin, potato chips, and sauces
- Western Twists: Grated over pasta, salads, avocado toast, or risotto as an umami finishing touch.
- Nutrition & Health Considerations: Salted egg yolks are high in sodium, fats, and cholesterol, but they also provide valuable nutrients like choline (which supports brain and liver health) and protein
Safimex is supplying Vietnamese Salted Egg Yolk with a good price. Contact us today to get more details at: info@safimex.com or visit to our Alibaba page.
SAFIMEX JOINT STOCK COMPANY
Head Office: 216/20a Duong Ba Trac Street, Ward 2, District 8, Hochiminh City, Vietnam
Tel: (+84)-(28)-3636 2388 | (+84)-(28)-3636 2399 | Website: https://safimex.com/
