Skip to content

Experiment: Chayote with Salted Duck Egg

This experiment was inspired by a recipe I came across for Bitter Melon. I decided to adapt it for Chayote  by using a slightly tangy marinade and first grilling the vegetable before sautéing it with the preserved eggs…

The Ingredients

  • 1 Chayote
  • 2 Salted Duck Eggs
  • 1 tsp. Salt
  • 1 tbsp. Sherry
  • 1 tbsp. Lemon Juice
  • 1 tsp. Sesame Oil
  • ½ tsp. Sugar

The Method

Slice the Chayote into strips. Toss them in a bowl with the salt and leave to sit for twenty minutes or so.

Break the Salted Duck Eggs into a bowl and then break up the solid parts of the yolk with a knife into tiny chunks.

When the Chayote slices have wilted somewhat, rinse them well and squeeze out the excess water and put back in the bowl. Mix together the sugar, lemon juice, sherry and sesame oil and stir to dissolve the sugar. Pour this over the chayote and leave to marinate for at least fifteen minutes.

Lightly grill the chayote until cooked and some nice light grill marks appear. Do not overdo this part. You want the marks to be faint… not heavily dark.

Heat your wok over medium flame and add a tablespoon of oil. When the oil is hot, pour in the egg and, just as the white is beginning to set, break it up into chunks with the edge of your spoon. You don’t want to scramble the eggs entirely; rather you should end up with distinct pieces.

Finally, add the chayote slices, sauté briefly until they are heated through then plate and serve.

The Verdict

First, I had a bit of disappointment with the final appearance of this dish. One of the duck eggs had a very liquid yolk rather than being a solid bright gold and it leached its color into the whites. I had hoped to have a nice contrast with the gold and a pure white but that, unfortunately, did not happen.

Still, the taste of this was amazing. It was salty, of course, but the umami quality of the eggs gave a lovely fillip to the mild, earthy freshness of the chayote. The chayote was still just a little crisp and the overall texture was excellent. I was really, really please with the result and I will definitely be adding this to my repertoire. If you can lay your hands on some salted eggs, please give this a try!

 

14 Comments Post a comment
  1. Looks good. I love choko.

    July 28, 2012
  2. MMMMMM,..;a must try recipe! Looks tempting too!

    July 28, 2012
  3. very creative – see what happens when you stay out of that pub? (lol)

    July 28, 2012
  4. Interesting idea! I am going to see if I can find some salted duck eggs and try this. My family usually boil the salted duck eggs and have it with congee, so I’ve never had it cooked another way.

    July 28, 2012
    • I have still yet to try congee…. I want to try it in a restaurant before cooking it myself tho. Maybe on my next trip south!

      July 28, 2012
  5. Holy cow! You get the award for brave flavour combinations. And I think it’s important not to discount dishes that aren’t particularly visually appealing. In the food blogger world we get so obsessed with a pretty picture and I worry sometimes that that consideration is trumping too many things for me when I’m developing recipes.
    It’s really important to remember that some of the best things in life, not just in food don’t always look all that camera-ready. Sounds like it a was a delicious little meal!

    July 28, 2012
    • I totally agree with you on the obsession with picture quality over taste… The only thing about this dish was the color contrast I was hoping for normally would have been so simple to achieve.. it was just a bit of a freak that prevented it. Ah well…. it *did* taste delicious 🙂

      July 28, 2012
  6. Interesting… I never been too keen of chayote, but your recipe makes it look very appealing 😉 I’ll have to give it a try.

    July 28, 2012
  7. It’s been over a decade since I’ve had salted duck egg. Sure I’ve lived in cities where it’s not hard to get but haven’t been motivated to buy them. It’s nice to have a bit of salted egg inside a sticky rice packet steamed and wrapped in bamboo lead along with other chopped food and stuffed into the rice packet. Yum!

    However I never thought of marrying it with chayote. I’m not sure if I have eaten chayote: I’ve eaten alot of stuff since I was a kid and didn’t know what I was eating. I trusted my parents who would supervise what we ate anyways when we were growing up. 🙂

    July 29, 2012
    • Sorry, “bamboo leaf” not bamboo lead!

      July 29, 2012
    • I’d like to find bamboo leaf… I’ve eaten rice that way in restauants and I’d love to cook with them.

      July 29, 2012
      • Of course Chinatown offers them. I would soak the leaves before using them. There is a technique (which I don’t know) of tying up the packets with cotton string tightly so that the packets don’t leak rice, etc. into boiling, then simmering water. The rice is cooked in advance. One could be super creative by trying with clean, wet corn husks…like tamales!

        July 29, 2012

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: