salted egg

salted egg

English

Etymology

Calque of Chinese 鹹蛋／咸蛋 (xiándàn), from salted +‎ egg.

Pronunciation

• (Singapore) IPA^(key): /ˈsɒl.tɪd eɡ/

Noun

salted egg (plural salted eggs)

1. A Chinese preserved food consisting of a duck egg that has been soaked in brine or packed in damp, salted charcoal.
   • 1857, Evariste Régis Huc, Christianity in China, Tartary and Thibet: From the discovery of the Cape of Good Hope to the establishment of the Mantchoo-Tartar dynasty in China, page 243:

     Father Semedo and Brother Sebastian, on account of their illness, and by extraordinary favour, were allowed half a hard salted egg each, instead of the herbs.

   • 2009, Teresa M., A Tradition of Soup: Flavors from China's Pearl River Delta, page 136:

     Bring to boil and add marinated pork and salted egg.

   • 2011, Anita Lo & Charlotte Druckman, Cooking without Borders [unpaginated]:

     The Chinese first developed this way of treating the egg as a preservation measure, but you’ll find salted eggs all over Southeast Asia – in the Philippines, Malaysia, Singapore, and elsewhere.

   • 2015, Jennifer Megyesi, The Joy of Keeping Chickens: The Ultimate Guide to Raising Poultry for Fun or Profit, page 170:

     Using your hands, mix the pork, salted egg white, raw egg, tamari or soy, honey, salt, pepper and cream.

Synonyms

• salted duck egg

Translations

Chinese preserved food

Chinese: Mandarin: 鹹蛋 (zh), 咸蛋 (zh) (xiándàn), 鹹鴨蛋 (zh), 咸鸭蛋 (zh) (xiányādàn)

Finnish: suolattu muna Portuguese: please add this translation if you can