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Duck Egg and Tomato Salad
 A market in Manila. These mallard duck eggs are cured in salt solution for about 18 days. Hence, they are quite salty. The yolks from these eggs are found inside traditional Chinese mooncakes. These eggs are eaten throughout Southeast Asia. When I was in Kuala Lumpur, Malaysia, they served this during breakfast as a side dish at the hotel I stayed in.  In the Philippines, they are dyed in a bright magenta color to distinguish them from other kinds of eggs. The dye bleeds and temporarily stains your hands as you can see below. They do come off eventually.  Since these eggs are quite rich and salty, they're usually eaten as a side dish or included in salads. They are rarely eaten on their own. For those who have never had this before, I think this is one of those types of food that you'll either like or hate the first time you try it. The yolk has a slight grainy texture but not crumbly like a chicken's yolk. The closest description I can come up with would be something similar to very fine sugar.  They look like this when opened. The yolk's orange tinge is brought about by the curing process.Unlike Western salads, this Filipino salad recipe isn't eaten before the main course. Rather, it is eaten along with the main course as a side dish. Or, the salad could be eaten with rice, with no other pairings. This salad contains only 4 ingredients--tomatoes, the egg, cilantro/coriander and red onions. The onions, cilantro/coriander and tomatoes will neutralize the egg's saltiness. These 4 ingredients create a symphony of interesting textures. The tomato provides the moisture as the yolk can be a bit dry. If you don't have access to native Philippine tomatoes, use a tomato with less juice content, otherwise the yolks will turn out mushy. If you're using a tomato with high juice content, remove some, not all of the seeds. These make a perfect light, summer salad.  As you can see, the recipe below does not give exact measurements. There's quite a bit of variation when it comes to the yolks' moisture and the overall saltiness. Some are oily, some are dry or some are much saltier. Therefore, adjust accordingly and whatever suits your personal taste. The key is to achieve a balance of textures and flavors. Neither of the ingredient should dominate one over the other. And remember, mushy/soggy eggs are a no-no!  North American residents, you will be able to find this in most Filipino stores. However, it will most likely be chicken eggs instead of duck eggs. And, they will be dyed red. If not, ask them. There are a few stores that don't dye their salted eggs. Ask them if they have itlog na maalat (salted eggs in Tagalog).  Recipe Ingredients: Salted duck eggs red onions, to taste cilantro/coriander tomatoes Make sure your chopping board and work space are dry. The dye tends to bleed and stains anything that it comes in contact with. Wash immediately if any of your kitchen gadgets are stained for easier clean up. Cut eggs in half. Scoop out the eggs. Reserve the shells (optional). Chop eggs and tomatoes into medium sized chunks. Chop onions into small chunks. Chop cilantro/coriander Mix all ingredients. Do not overmix. Overmixing will give you mushy egg yolks, thus loosing the texture. Fill the reserved eggshells with your salad. This is a great way to present them if you have guests. Enjoy! Hope you like it. var __pid=62966;var __am_invisible=1;  related searches : Duck
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