Salted Duck Eggs and Tomato Salad is a side salad which accompanies a lot of fried and grilled dishes in Philippines that is consumed together with rice.
Salted duck eggs originated from China and it is made out of duck eggs soaked in salt brine then vacuum sealed (usually cooked) or packed in damp salted charcoal (usually raw). In Philippines we do not use that method in storing the salted egg but a red dye is applies so you can easily distinguish a salted duck egg from the normal one.
As an ingredient, in China this egg is used as a condiment to congee, some dimsums and even mooncakes. Now if you havent tried one and curious on whats the taste and texture, well the texture is really firm and it does not have that jelly consistency of a normal boiled egg and taste is very salty and sharp while the yolk is rich and fatty; some even releases its natural oil when you cut it. Since it has a really strong taste this is best enjoyed with mild flavour dishes like this post where it is mixed with tomatoes which will definitely complement each other’s flavours.
2 pcs Salted Duck Eggs, chopped
3 medium sized red tomatoes, chopped
freshly ground black pepper
1 tbsp light soy sauce
1. Mix all ingredients together and serve with fried or grilled meats such as pork or fish.