Despite its popularity in Asian markets, Salted Egg Yolk Sauce has yet to break out in the United States. In China and especially in Singapore, salted duck eggs have become a culinary sensation.
There’s something fresh on the sauce rack (perhaps the most fun and exciting shelf at any Chinese grocery store). Pay attention the next time you’re in the Asian section of a major, well-stocked grocery store.
However, today we’re starting fresh!
What Everyone is Using Now
While their popularity has been growing at a rapid clip in recent years, salted duck egg yolks have really been around for millennia.
Modern chefs are capitalizing on the public’s penchant for these ingredients by finding creative new ways to showcase their salty, savory, and savory-sweet umami flavors. The condiment is used both whole and ground into a paste or sauce.
Anything containing salted duck egg yolks appears to become popular quite rapidly in Asia.
If you’re unfamiliar with salted duck eggs, our recipe will show you how to make them.
What is Salted Egg Yolk Sauce?
This sauce is unlike any other I’ve tasted. Zongzi rice dumplings and mooncakes are two classic dishes that feature entire salted duck egg yolks.
However, the salted duck egg yolk sauce is used in a wide variety of other dishes, such as marinades, stir-fries (salted duck egg pumpkin fries are a popular menu item in China), fried rice, congee, and baked goods (from traditional buns to croissants!).
And the examples keep piling up! This sauce’s recent appearance in handy jars, offered in the same manner as chili oil, didn’t surprise me in the least.
How is Salted Duck Egg Yolk Sauce Used in Cooking?
Now that we’ve mastered the art of homemade sauce, there’s a supply in the fridge, and we’re all set. I’m presently developing dishes, including this sauce. Have no fear! In the upcoming weeks, I’ll be dishing them out.
Spread it on toast or mantou, or add it to fried rice or noodles like chili oil. All these are just a few examples of how versatile this salted egg yolk sauce can be. Just a teaspoon transformed my stir-fry into a savory, eggy masterpiece.
Riches Made at Home
In terms of color, flavor, and cost, salted duck egg yolk sauce is the equivalent of liquid gold.
The average Asian grocery store will charge you about $15 for a jar, but you can expect to pay much more than that for one online.
Making your own is a great option because it saves money and time.
This recipe calls for salted duck egg yolks that have already been cooked, but we also include directions for making your own salted duck egg yolks from raw eggs.
Let’s get going!
- 12 salted duck egg yolks
- 1/3 cup of oil
- 2 teaspoons of granulated sugar
- 1/4 teaspoon of salt
- Spread the salted duck egg yolks out on a parchment-lined baking pan. It is most cost-effective to use cooked salted duck yolks, which can be purchased in vacuum-sealed containers. Cook them for about ten minutes or until the oil begins to seep out. It needs to cool down entirely.
- The duck egg yolks should be removed from the eggs if they are handmade and raw. Remove any trace of white from the yolks by rinsing them under running water. If you have any Shaoxing wine or Baijiu (Chinese hard liquor), dip each egg yolk in it. Bake at 350°F for 15 minutes, or until oil releases. Requires a full cooling-down period.
- Put the yolks in a food processor and blitz them until they resemble a fine powder.
- Put the powdered yolks, sugar, salt (if using), and oil into a nonstick skillet and cook them over medium-low heat. After 8-10 minutes of stirring and cooking, the sauce should be just bubbling around the edge of the pan. The sauce could burn if the heat is too high.
- Put in an airtight jar and refrigerate until cooled. If you use a clean spoon, you can refrigerate it for a month.