Preserved Salted Duck Egg (Kai Kim in Thai, xian dan in Chinese) is prepared by marinating in salt and fermenting for a period of time a fresh duck egg. It is very flavorful and can be eaten boiled either by itself, with rice porridge or prepared as a spicy chilli mint salad.

Preserving duck eggs in a brine solution was discovered to be a safe method to increase their shelf life, because duck eggs are naturally high in pathogenic bacteria and spoil quickly. In any Thai market, whether traditional or contemporary, wherever fresh eggs are sold, there will also be preserved eggs, as they are an important part of the Asian diet.

Many Asian recipes use just the cooked crumbled yolk as form of seasoning (such as in pork dumplings) and the white is discarded. The salted duck egg yolk represents the full moon in Chinese Moon Cakes to celebrate the Chinese New Year. In Chinese pastries, the yolk is often combined with a sweet red bean paste that will counter the saltiness in the egg but also adds a smooth creaminess to the crumbly yolk.

These salted duck eggs are already cooked. The salted egg white is lily white, firm and has a sharp, salty taste and the dense yolk is orange-red and is rich, fatty, and less salty.

The eggs are died red to identify them as being cooked salted duck eggs. Shelf-life is up to 6 months (refrigerate to prolong shelf-life).

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