Guang'an Salted Skin Egg

Guang'an Salted Skin Egg

Guang'an Salted Skin Egg is a geographical indication certification trademark.

　　Unique Features

　　　　The uniquely styled Guang'an Salted Skin Egg is made by first cleaning the duck eggs to remove dirt and drying them, then boiling strong Guang'an tea in an iron pot and pouring it into a clay jar to cool. Salt is added, followed by placing the duck eggs in the tea, sealing the jar, and letting them soak for several days before they are taken out and boiled to perfection. It is named for possessing the delicious qualities of both salted and preserved eggs. This egg is not only a great food to enjoy with drinks but also one of the best dishes for breakfast.

　　Cultural Background

　　　　The Guang'an Salted Skin Egg originated in Guang'an City, Sichuan Province. It is made from free-range farm duck eggs and enhanced with a variety of natural spices and a unique secret recipe.

　　Guang'an Salted Skin Egg is a specialty product of its hometown, Guang'an City, with a long production history. Its production method and flavor are truly exceptional in China. The eggs used are naturally free-range local duck eggs, processed using traditional techniques to yield a Salted Skin Egg that is beautifully colored, fragrant, and richly flavorful with a long-lasting taste. It is a natural, healthy, and nutritious green food—perfect as a drink accompaniment or breakfast dish on your dining table, as well as an ideal gift for family and friends.

　　Salted Skin Eggs originated in Guang'an District, Guang'an City, Sichuan Province (the birthplace), where the traditional crafting technique has over a hundred years of history. In 2006, Jiang Chao from Guang'an combined traditional methods with modern technology to develop this local specialty with distinctive Guang'an characteristics. What’s special about Guang'an Salted Skin Eggs is that they combine the best qualities of both salted and preserved eggs. The product is made using a lead-free process, making it less salty than salted eggs and less alkaline than preserved eggs. The Salted Skin Egg boasts a rich aroma, with a glossy, translucent color. The egg white has a chewy texture, while the yolk is soft, crumbly, and fragrantly sticky—offering a truly unique taste. Truly, one duck egg, two distinct flavors. FZS

　　The raw materials for Salted Skin Eggs are selected from the locally renowned and superior breed—Guang'an Magpie Duck eggs. Guang'an Magpie Ducks have strong foraging abilities and are suitable for free-range grazing. They can be raised in areas such as lakes, rivers, and ponds that offer grazing conditions. These ducks eat well and live in good environments, which leads to the production of high-quality eggs. To make well-preserved Salted Skin Eggs, several essential steps are required: first, select eggs of uniform size, with smooth shells and no cracks, then clean them manually and by machine twice, dry them, and place them in fermentation pits.

　　The brine for Salted Skin Eggs is made from more than ten types of Chinese herbal ingredients such as star anise, bay leaves, fennel, nutmeg, cardamom, black cardamom, sandalwood, tea leaves, and fresh ginger. Combined with scientifically calculated curing times and adjustments to the egg-to-brine ratio in the fermentation pool according to seasonal temperature changes, these elements come together to cure delicious Salted Skin Eggs.

　　Features of Guang'an Salted Skin Eggs:

　　The clear texture of preserved eggs, the yellow of salted eggs, with natural egg yolk oil around the yolk, a crumbly yolk center, and egg...