Uses for Salty Duck Eggs

The uncooked yolks can be used as ingredients in mooncakes or stuffed in zongzi (rice dumpling) of Dragon Boat Festival fame. A common recipe I've seen circulated among Chinese Buddhists also calls for a mixture of mashed yolks and grated parmesan cheese to produce a vegetarian "fish roe." But at the most basic level, the eggs are usually hard boiled and eaten with plain congee to offset the saltiness. Add some pickled vegetables, and this would be considered a light meal. This sort of meal, however, is considered quite "homey" and plain and, in my experience, would never be served in a normal restaurant or offered to dinner guests in a Chinese home.

From :
http://everything2.com/title/salty+duck+eggs

Salted duck egg

Salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a yolk that is bright orange-red in colour, round, and firm in texture.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavouring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon.

Despite its name, salted duck eggs can also be made from chicken eggs though the taste and texture will be somewhat different, and the egg yolk will be less rich.

Salted eggs sold in the Philippines undergo a similar curing process with some variation in ingredients used. They are dyed red to distinguish them from fresh duck eggs.

From :
http://en.wikipedia.org/wiki/Salted_duck_egg