Recipes for Salted Duck Egg

Ingredients

• 4 slightly expired salted duck eggs
• 1 tablespoon vegetable oil
• 2 green onions, chopped
• 1 small tomato, diced
• Salt and pepper to taste

Instructions

1. Crack the salted duck eggs into a bowl and beat lightly.
2. Heat the vegetable oil in a frying pan over medium heat.
3. Add the green onions and tomato to the pan and sauté for 2-3 minutes.
4. Pour the beaten salted duck eggs into the pan and let it cook for 2-3 minutes until the bottom sets.
5. Gently flip the omelette and cook for another 2-3 minutes until fully cooked.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Ingredients

• 4 cups mixed salad greens
• 2 salted duck eggs, past expiry but still safe to consume
• 1 small cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup chopped fresh herbs (parsley, cilantro, basil, etc.)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large salad bowl, combine the mixed salad greens, cucumber slices, cherry tomatoes, sliced red onion, and fresh herbs.
2. To prepare the dressing, whisk together olive oil, lemon juice, salt, and pepper in a separate bowl.
3. Crack the salted duck eggs into a small bowl and lightly beat them.
4. Drizzle the beaten eggs over the salad mixture and toss gently to coat.
5. Pour the dressing over the salad and toss again to combine.
6. Let the salad sit for a few minutes to allow the flavors to meld.
7. Serve the salted duck egg salad as a refreshing side dish or light meal.

Ingredients

• 2 cups cooked rice
• 2 salted duck eggs, past expiry but still safe to consume
• 2 tablespoons vegetable oil
• 1/2 cup chopped vegetables (carrots, peas, bell peppers, etc.)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced

Instructions

1. In a pan or wok, heat the vegetable oil over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the chopped vegetables and cook until they start to soften, about 2-3 minutes.
4. Crack the salted duck eggs into a bowl and lightly beat them.
5. Push the vegetables to one side of the pan and pour the beaten eggs into the empty space.
6. Scramble the eggs until they are partially cooked.
7. Add the cooked rice to the pan and stir-fry everything together.
8. Drizzle soy sauce and sesame oil over the rice and mix well.
9. Season with black pepper and continue to stir-fry for another 2-3 minutes.
10. Garnish with sliced green onions and serve hot.