It’s suppose to be for breakfast traditionally, but this is what I had for lunch. It’s a hard boiled salted duck egg and fermented tofu over rice porridge.
Salted duck eggs when hard boiled, the egg yolk has a very grainy/sandy texture, it’s almost like a roe. The yolk of a really good duck egg is suppose to be bright orange in color, so this means my poor duck egg is of poor quality and needed to be salted more. Usually you can buy these in Asian grocery stores, either cooked or uncooked. The uncooked is usually packed in the salt it was brined in. As you can imagine, they are very salty and sadly high in cholesterol so don’t eat them every day.
The fermented tofu is basically what it sounds like. It’s placed in a salty white wine brine for probably a very long time, and tofu will take on the flavor of whatever it’s soaking in. You can get them in Asian grocery stores in jars. They are also very salty in flavor, and the texture is similar to blue cheese or a very soft creamy cheese.
Are you grossed out yet or intrigued?
I'm grossed out. I admit it. This is part of why I could never EVER be a true chef. I'm not a huge fan of eggs outside of chicken eggs (and I have my moments with them as well). You totally lost me at roe though. The idea of roe makes me vomit in my mouth a bit. >_<
I am grossed out and intrigued. I will go to the asian market with my mom and look for these duck eggs
Just eat natto, take the stinky breakfast to the next level.
Trish, look for balut. That is even more gross.
noooo don’t listen to stacy. When they say “baby duck eggs” they really don’t mean eggs from a baby duck, it means there’s a BABY DUCK INSIDE THE EGG. Those tricksy asians.
[...] 111: Fermented Tofu – this is tofu fermented in white wine… I kind of love it. [...]