Filipino Salted Duck Egg with Garlic Rice and Sautéed Tomatoes

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Penoy is the Filipino name for unfertilized duck eggs cured in salt brine, prized for its salty, firm white and silky, dense yolk. This humble home-style plate pan-fries the eggs until the whites set and the yolks turn jammy, then serves them with fragrant garlic fried rice and a quick sautéed tomato side. It is a deeply satisfying way to enjoy one of the Philippines' most beloved everyday ingredients.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 20 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 4 gSugar
• 11 gProtein
• 850 mgSodium
• 290 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 14 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the garlic fried rice

• 4 cups day-old cooked jasmine rice, cold and crumbled
• 3 tbsp vegetable oil
• 8 cloves garlic, finely minced
• 1 tsp fish sauce
• 2 green onions, thinly sliced

For the salted duck eggs

• 4 large salted duck eggs (penoy), cold
• 1 tbsp vegetable oil
• 2 cloves garlic, lightly smashed
• 1/2 tsp freshly cracked black pepper

For the sautéed tomatoes

• 4 medium Roma tomatoes, diced into 1/2-inch pieces
• 1 tbsp shallot, finely chopped
• 1 tbsp vegetable oil
• 1 tsp fish sauce
• 1/4 tsp granulated sugar
• 1 tbsp water

Directions

1. Heat 3 tablespoons of oil in a wok or large skillet over medium heat, add the minced garlic, and stir-fry until golden brown and crisp, about 2 to 3 minutes.
2. Add the cold cooked rice, break up any clumps gently with the back of a spatula, and stir-fry for 5 to 6 minutes until heated through and lightly toasted.
3. Season the rice with fish sauce, toss in the green onions, transfer to a bowl, and keep warm while you cook the eggs.
4. Pat the salted duck eggs dry with paper towels, then crack each one carefully into a small bowl because the cured whites are firmer than regular eggs.
5. Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat, add the smashed garlic and black pepper, and swirl the pan briefly.
6. Slip the salted duck eggs into the pan and fry for 3 to 4 minutes until the whites are fully set and the edges are slightly crisp.
7. Carefully flip each egg and cook for 1 to 2 more minutes for jammy yolks, then slide onto a plate and keep warm.
8. Meanwhile, heat 1 tablespoon of oil in a small pan over medium heat, sauté the shallots for 30 seconds, then add the tomatoes, sugar, and water.
9. Cook the tomatoes for 3 to 4 minutes until softened and juicy, season with fish sauce, stir once, and remove from heat.
10. Divide the garlic fried rice among four plates, top each with one pan-fried salted duck egg, and spoon the sautéed tomatoes alongside; serve immediately.

Cook’s Notes

• Buy pre-cured salted duck eggs at Filipino or Chinese supermarkets; they keep several weeks refrigerated in their shells.
• Day-old cold rice works best for garlic fried rice because freshly cooked rice turns mushy when stir-fried.
• For runnier yolks, fry only on one side for about 3 minutes and skip the flip.
• Salted duck eggs are salty enough on their own, so taste the rice before adding any extra fish sauce or salt.
• Crack the eggs gently over a flat surface and then transfer to a bowl; cured whites can be brittle and may crack unevenly when cracked over the pan.

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