Since it is the season of making Zhong (Chinese Tamales) in our family, not only will I be eating Zhong for a while (still have quite a few frozen), I now have another gallon of salted duck egg whites. Told my family I didn’t want another whole gallon, but no, they insisted, since there is another gallon of the stuff sitting in their fridge. In the past I have made steamed water eggs, steamed ground pork with fresh water chestnuts (good ole Toisan home cooking), Chinese style egg fu yung, and various omelets. Does anyone have other recipes they can share using all the excess salted duck white? I may have to end up throwing most of it away, since one can only consumed so much sodium.
Thanks a bunch!!