Ba Huân is currently one of the companies with a long-standing history in the agricultural and livestock sector. The breeder chicken flocks at Ba Huân’s farms, combined with a closed-loop farming process, consistently produce high-quality products that satisfy consumers across the nation. With advanced egg processing technologies that meet production standards and food safety regulations, Ba Huân delivers highly nutritious eggs to the market.

In addition to fresh eggs, Ba Huân also offers salted duck eggs, which have been a popular choice among consumers for many years. The distinguishing factor in Ba Huân’s production process for salted duck eggs and salted egg yolks lies in the use of a traditional centuries-old method to cure the eggs with ash and salt. Although this method takes longer than modern industrial techniques, it preserves the soft, rich texture of the eggs throughout the curing process and achieves a balanced flavor, avoiding excessive saltiness. Most importantly, this traditional method involves meticulous inspection and standardized handling of each egg, with human oversight at every stage of the process. This level of care and precision cannot be replicated by modern machinery, ensuring the highest quality for Ba Huân’s salted duck eggs.

Standard Traditional Production Process for Salted Duck Eggs

1. Selecting Eggs: Choose fresh, high-quality duck eggs without any cracks or damage.
2. Cleaning the Eggs: Immerse the duck eggs in clean water to thoroughly wash their surfaces. Remove any dirt, old shell residue, or other impurities.
3. Candling the Eggs: Inspect the eggs under a light to identify and discard any defective or low-quality eggs.
4. Immersing in Salt Solution: Place the inspected eggs into a clean container filled with a salt solution. Ensure the container is free from substances that could negatively affect the eggs.
5. Coating with Ash: Cover the eggs with layers of ash, ensuring a thick, even coating over the entire surface of each egg.
6. Sealing and Curing: Seal the container tightly to prevent air from entering. Store the container in a cool, dry, and well-ventilated place. The curing process typically lasts between 28 and 45 days.
7. Quality Inspection: After the curing period, check the eggs to ensure they have achieved the desired flavor and saltiness. Conduct quality testing on samples before proceeding to final packaging.
8. Packaging and Storage: Place the salted duck eggs into appropriate packaging, such as airtight plastic bags or jars. Store the eggs in a cool, dry location away from direct sunlight. Ensure the packaging is airtight to prevent air exposure, which could lead to oxidation, thus preserving the eggs for a longer shelf life.

Watch more at: Ba Huân YouTube – Salted Duck Egg Production Process

In addition, to achieve natural salted duck egg yolks, the salted duck eggs are aged for an additional 12 days (making a total curing time of up to 45 days). Afterward, the eggs are shelled, and the yolks and whites are completely separated. The yolks are then washed twice with salted water, rinsed again with alcohol, and coated with a thin layer of oil. Finally, the yolks that meet quality standards are packed into boxes or vacuum-sealed bags. The products are stored in a cool environment at a temperature between 5°C and 10°C.

Salted duck eggs and yolks have become increasingly popular in modern cuisine. They not only feature in iconic dishes such as salted egg bao buns and mooncakes, adding a savory, rich flavor, but are also used to create “golden sauce” with its vibrant golden-red hue and creamy, aromatic taste. This sauce enhances the appeal of dishes ranging from casual to gourmet. The versatility of salted duck eggs and yolks allows for the creation of numerous delectable dishes, while also providing a source of nutrients that contribute to a healthy diet. As a result, they have become a familiar and beloved addition to family meals.

With a closed-loop process from farm to table, Ba Huân’s salted duck eggs ensure food safety and hygiene. The production follows strict processing standards to deliver not only nutritional value in every product to consumers but also contribute to building a solid foundation for the health of the entire community.