Friday, January 6, 2012

Making Salted Egg Yolks - Tai O Fishing Village

Tai O
Don't we all love the rich savory flavors we get from salted egg yolks? I do! I love salted egg yolks with almost everything! Mooncakes, prawns, crabs,...hmm I need to experiment more with salted egg yolks. Anyway, a couple of months ago, I had a chance to experience making salted egg yolks during our company's cultural visit to Tai O Fishing Village. It's a lot easier than I expected, we had a lot of fun trying not to break the yolks!

Here are the pictures from the salted egg yolk making session :)
Tai O
We need duck eggs, a bucket of water, a bucket for rubbish, a tray lined with salt and a net, and some more salt to sprinkle.

Tai O
First, crack the eggs carefully.

Tai O
Gently remove as much egg white as possible, pinch the clingy part with your finger without breaking the yolk and rinse in water. Don't waste the egg white, drop them into the bucket of water and use the water for planting.

Tai O
Place the yolks gently on tray and sprinkle with salt.

Tai O
And simply let them "cure" for about three days.

Tai O
Look at all the salted yolks we did!

Tai O
Hello yummy cholesterol!

After this session, we stuffed our faces with local delicacies and shopped 'til we dropped. I can't wait to visit Tai O again!

Here's how to get there:
Tai O Fishing Village, Lantau Island (Outlying Island)
1. Catch ferry from Central Pier 6 (MTR Hong Kong Station Exit E1. Walk through ifc mall) to Mui Wo, then bus 1 to Tai O.
or
2. MTR Tung Chung Station, then bus 11 from Tung Chung Town Centre.

I've also posted some black and white pictures of Tai O here.

12 comments:

Veny said...

wowww looks interesting , only eggyolk everywhere .
its only laying on the tray in openair or whats ??
how about the result until 3 days ?

mochaccinoland said...

the making of salted egg yolk is easier than i thought! but me being a klutz, it will be quite a challenge not to break the yolk! LOL!

i love salted egg yolks! they make everything delicious even plain teochew porridge :D how i wish i have a bowl of piping hot salted egg yolk crab porridge now :P

pickyin @ LifeIsGreat said...

Darn, I wanted to visit Tai-O while I was staying at Tung Chung but didn't have the time!

Kay @ Chopstix2Steaknives said...

wow...those salted egg yolks looks amazing!!! Don't think the damp weather in London is going to help if I wan to attempt making them.

Little Corner of Mine said...

The color is soooo beautiful! I didn't know before people can just make salted egg yolks.

Joanne said...

I've never heard of this before but we all know the yolk is the best part of the egg! yum!

eimyllin said...

That looks absolutely amazing. I've tried curing my own salmon...but question. What do you eat salted egg yolks with or use it for?

eimyllin said...

That looks amazing. I do want to try that. Except...what do you do with salted egg yolks. Is it an ingredient or you eat it with something?

Mochachocolata Rita said...

hi @eimyllin you can use the salted eggyolk as an ingredient. Eg. steam it with minced pork, stir fry it with prawns etc. I also love having them in congee ;)

Avigayil said...

OMG it's amazing how she can keep the yolk completely intact..

Blondee said...

New follower. :)

I've never heard of this! Looks incredible. :)

Frank said...

I was just wondering, when these yolks cure, are they firm and solid like the ones you buy in a Chinese market, or are they soft and runny?

If they become solid, this sure beats the 30-40 day waiting period when soaking the little buggers in brine.

Thanks in advance!