Preserved Egg

Preserved Egg

　　Can eggs be preserved? Yes, preserved egg is one of the famous Dongbei cured meats. As early as the 1930s, the preserved egg, preserved dog meat, and cured sausage from "Suichang Hao" in Dongbei Town were exported to Malaysia, the Philippines, Hong Kong, and Macau. The main ingredients of preserved egg are lard sheet (pork caul fat) and egg — the lard sheet serves as the wrapper, and the egg as the filling.

　　The production process of preserved egg is extremely intricate. First, the lard sheet is soaked in salt water to enhance flavor and whiten it — this takes about a day, after which it is set aside. Next, eggs (either chicken or duck) are selected, the whites are removed, leaving only the yolks, which are then seasoned with salt, sugar, and wine. To make the preserved egg, the lard sheet is cut into appropriately sized pieces and placed on small ceramic plates, with the egg yolk, cured sausage slices, and coriander added (if making "Silver Jade Egg," lean meat is also placed around the edges). It is then wrapped into a flat, round shape. Afterward, it is sun-dried until the surface is slightly dry, then covered with another plate, flipped, and sun-dried on the other side. Once both sides are about 30–40% dry, it is moved to a bamboo tray for further drying. When 80% dry, it is hung up with a small string to air-dry. Preserved egg can be steamed before eating. As for the taste? It’s fragrant and refreshing.