Thai · Lunch
Grilled Salted Duck Eggs
Salted duck eggs cured in brine for several days, then grilled over charcoal until shells char and whites firm. The dense salty white and deep orange yolk are cracked open and served with lime wedges and cucumber slices, a Thai roadside snack and rice accompaniment.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
246Calories
19.2gProtein
18.5gFat
2.4gCarbs
1.2gSugar
0.5gFiber
2370mgSodium
1008mgChol
5.6gSat Fat
297mgPotassium
100mgCalcium
5.5mgIron
3.7mcgVitamin B12
6mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse the duck eggs under cold running water and scrub the shells gently to remove any surface grit.
2
Brine
Dissolve the salt in the water, stirring until no granules remain, then submerge the eggs fully, weighting them down with a small plate if they float.
3
Chill
Cover and refrigerate the eggs in brine for 3 to 5 days until the whites taste distinctly salty when test-boiled.
4
Boil
Bring a small pot of water to a boil over high heat and simmer the eggs for 8 minutes until the yolks are set and fudgy rather than runny.
5
Cool
Transfer the boiled eggs to cold water and let sit for 5 minutes until cool enough to handle.
6
Grill
Place the boiled eggs directly on a charcoal grill grate over medium-high heat for 4 to 6 minutes, turning every minute, until the shells blacken and blister.
7
Plate
Crack and peel the grilled eggs, halve them, and arrange on a plate with cucumber, lime wedges, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g duck egg (approximately 1.5 eggs)
- 120g120g salt
- 960ml960ml water
- 44 lime wedges, for serving
- 80g80g cucumber
- 22 small sprig cilantro, for garnish
