Asian-Flavored Pickled Duck Eggs Recipe

Reader Contribution by Tammy Kimbler
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Picked eggs are a staple in our house. Occasionally I’ll by an extra dozen eggs at the coop, and whip up a batch for lunches. They last for weeks, although they are rarely around that long at my house. For an extra special pickled egg, I like to use duck eggs. Unlike chicken eggs, duck egg yolks are so high in fat that they are almost impossible to over cook. Rich and flavorful, they are beautiful pickled. I particularly like duck eggs paired with the Asian flavors of rice wine vinegar, soy sauce, Sichuan pepper corns and Thai basil. Serve eggs sliced in a big bowl of ramen soup, on top of rice or rice noodles with other mix ingredients like green onions, chopped peanuts and radish.

Asian Flavored Pickled Duck Egg Recipe

1/2 cup unsweetened rice wine vinegar
1/2 cup water
1/4 cup white sugar
1/2 tsp salt
1 tbsp honey
1 tbsp dark soy sauce
1 tsp Sichuan pepper corns, crushed
1 tsp black sesame seeds
1 tsp coriander seed
2 springs Thai basil
2 cloves garlic
4 hard boiled duck eggs or 6 hard boiled chicken eggs, peeled

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