Dish of Preserved Duck Eggs
(click to enlarge)

Preserved Duck Eggs


China   -   Liang Ban Pi Dan
Makes:
Effort:
Sched:
DoAhead:  
**
20 min
Part		 On the Internet, these often appear on "most disgusting foods" lists, but my guests (regular Americans all) have always loved them, and left none on the table.

3
4
1
1
1
1

oz
oz
T
t
T
Preserved Eggs (1)  
Chili, Green (2)
Chili, Red (3)
Soy Sauce , light
Black Vinegar (4)
Chili Oil (5)
Make   -   (20 min)
  1. Shell EGGS. Rinse off shell fragments if necessary. Cut into wedges and arrange in a circle on a plate.
  2. Chop CHILIS fine and mix Red with Green. Pour them into the center of the ring if Eggs.
  3. Mix Soy Sauce and Vinegar.
  4. Just before serving, pour the Soy Sauce mix over the Chilis, then the Chili Oil over that.
  5. Serve cool or at room temperature.
NOTES:

  1. Preserved Duck Eggs

      [1000 Year Eggs]   These are very popular in East and Southeast Asia, so most Asian markets will have plenty of them - just make sure they are made in Taiwan, not China, to assure they are unleaded. They do not require refrigeration. For details see our Preserved Duck Eggs page.

  2. Green Chili:

      Anaheims are best, and will not be hot.

  3. Red Chili

      I use a Red Fresno, disarmed by carefully removing the seed mass and membranes. A Red Anaheim would be even better if available. If none of these are available, Red Bell Pepper is OK, because this item is mostly just for color.

  4. Black Vinegar:

      This rice vinegar is available in most markets serving an East or Southeast Asian community. That from Chinkiang is considered the best, and Gold Plum is a good brand. For details see our Sours page.

  5. Chili Oil

      This is an essential in Southern China. It's easily made by our recipe Chili Oil, and is not real hot. Chili oil is easily available commercially, but may be a lot hotter, and always lacks the sediment called for in many recipes.

  6. Variations

      The recipe given here is from Sichuan. In Cantonese regions the Eggs are garnished with Vinegar and Slivered Ginger. Another Sichuan recipe garnishes with chopped Pickled Chilis instead of fresh, and with a larger measure of Black Vinegar added to the Soy Sauce and Chili Oil.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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