(CNN) — “Would you like salted duck egg with that?” asked the cook.
I was on a trip to Yangzhou in China’s Jiangsu province and had popped into a small eatery for a bite of breakfast, ordering congee and a side of pickled vegetables.
Before I could respond, the cook disappeared into the kitchen, then reemerged holding a grayish-green egg balanced on a plate.
“Sure,” I nodded.
Plain congee, after all, pairs best with sour or pungent condiments that pack a lot of punch. And in my experience, the sharp flavor of salted duck eggs — cured in brine to produce salty whites and rich, creamy…
