Salted Duck Eggs for Easter
It’s Easter. Time to hunt for those multi-colored, aztec-inspired painted eggs. Quite a fun tradition, I’d say. But there’s a culinary tradition I miss quite a bit from my days in the Philippines that has to do with eggs. Duck eggs. Salted duck eggs. Red-colored salted duck eggs.
The eggs are cured through some unique process. They are dipped in a mixture of clay, salt and water, then stored for up to two weeks, during which, through the process of osmosis, the eggs absorb the salt flavor. They are then boiled and dyed red to distinguish them from fresh duck eggs.
Salted duck eggs are usually served with fresh tomatoes, and sometimes with onions and vinegar to temper the saltiness. They make for a great complement to Filipino sausages or fried boneless fish and garlic fried rice commonly served for breakfast.
I had to hunt for the salted duck eggs, but with many Asian groceries in San Jose, it wasn’t as big of a challenge. In fact, I procured the sausages used in this post –Vigan longganizas — from the same Asian grocery. Vigan longganizas are a special delicacy from the town of Vigan, Ilocos Sur in Northern Philippines. The pork sausages are plump, garlicky and vinegary which complement the salted eggs quite well.
So indulge. Lent is over. Celebrate Easter!
In a medium bowl, combine 2 shelled salted eggs sliced into tiny cubes with a cup of chopped fresh tomatoes, 1/2 cup of chopped red onions and 1/2 cup of chopped fresh cilantro. Add a tsp of white vinegar. Toss and serve.