This posting might appeal to fellow chowhounders especially those from the Orient and Hong Kong who had acquired the taste of this delicacy. To most foodies, the reference yard stick is the ' sugar center, soft runny yolk' version from Hong Kong's Michelin 1* restaurant, Yung Kee. Perfectly cured and preserved, the texture and taste can be very addictive! In fact, nowadays, some foodie afficiandos are pairing red wine with this in lieu of cheese!
In the past, commercial versions of these were mostly made in China, of mediocre quality and using lead infested caustic compound to cure the eggs. Also, the yolk is usually hard and the texture unappealing.
Now, come the great news! Today, at T&T, I bought a six-pack of ' LEAD FREE, Made in Taiwan - Sugar center, runny yolk, preserved duck eggs' by ' Kuo Hua Trading Company. Though not the Michelin standard of Yung Kee, this product is IMO about 90% of the real thing!! Lovely runny yolk, just like a molten chocolate cake!
BTW, in addition to the taste, these eggs apparently increases the good HDL of cholesterol and its alkaline property even has super anti-oxidant property!! Thousand year health food! Ha!!
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