Duck eggs are widely loved in Thailand for their rich flavour and fragrant yolk. As an agricultural country, duck eggs are relatively affordable and easy to find, whether in local markets or small neighbourhood shops.

Thai Soft-boiled Duck Egg 泰式半熟鴨蛋

泰國人十分喜愛鴨蛋，因其味道濃郁，蛋黃香氣突出。作為一個農業國家，鴨蛋價格相對親民，在街市及各類小店均可輕易購得。

鴨蛋經烹調後，蛋黃會呈現鮮艷的金黃色，因此常被運用於泰式傳統甜品及料理之中，既能提升色澤，亦能增加食慾。

日常最常見的食法為半熟鴨蛋，泰文稱為 ไข่เป็ดลวก（kai bpet luak）。此種做法的蛋白質地柔嫩且帶有彈性，而蛋黃則剛好凝固，呈現半流心狀態，口感細膩而濃郁。

此外，在曼谷亦流行較為流心的吃法，多於早餐時享用，常見搭配多士或白飯，簡單卻十分滿足。

若不習慣食用流心蛋黃，亦可將鴨蛋煮至全熟，只需透過調整烹調時間，便可達到理想的熟成程度。一般而言，鴨蛋的熟度主要取決於烹調時間，短短數分鐘的差異，已可帶來截然不同的口感變化。

需要留意的是，鴨蛋的蛋黃相較雞蛋，其微生物風險較高。因此，日常我較少食用鴨蛋，尤其在泰國以外地區，食材來源未必穩定。

不過，在泰國，鴨蛋多會配以大量蒜頭及新鮮辣椒一同食用，既能提升風味，亦令整體口感更加平衡，食用時亦會更感安心。

When cooked, duck egg yolks turn a deep golden orange, which is especially prized in traditional Thai desserts and dishes — their vibrant colour makes the food even more appetising.

In everyday eating, one of the most common styles is the soft-boiled duck egg, known in Thai as ไข่เป็ดลวก (kai bpet luak). The egg white is tender yet slightly bouncy, while the yolk is just set, with a soft, almost molten centre.

A more indulgent version, often enjoyed in Bangkok, is the runny yolk style, sometimes served at breakfast with toast or rice. It’s simple, comforting, and surprisingly satisfying.

For those who prefer not to eat soft yolks, duck eggs can also be cooked fully done, which is equally common and easy to prepare by adjusting the cooking time.

The level of doneness is entirely controlled by timing — a small difference in minutes creates a completely different texture.

One thing to note is that duck egg yolks generally carry a higher microbial risk compared to chicken eggs. Personally, I don’t eat duck eggs very often, especially outside Thailand where sourcing can be less reliable.

However, in Thailand, they are often eaten with plenty of garlic and fresh chillies, which not only enhances the flavour but also makes the dish feel more balanced and reassuring to enjoy.

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Thai Soft-Boiled Duck Egg 泰式半熟鴨蛋食譜

Thai Soft-Boiled Duck Egg 泰式半熟鴨蛋

bonnie.yveskitchen

泰式半熟鴨蛋，蛋白嫩滑帶彈性，蛋黃剛好凝固，口感濃郁。常配蒜頭與辣椒食用，更添風味。A simple Thai-style soft-boiled duck egg with a tender white and a rich, just-set yolk. Often enjoyed with garlic and chilies for extra flavour.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 6

Total Time 13

Course Appetizer

Cuisine Thai

Servings 2

Ingredients

3 只鴨蛋 Duck eggs
1 tsp 小茶匙鹽 Salt
2 tsp 小茶匙醋 Vinegar

Instructions

將鴨蛋洗淨，放入鍋中並注入清水 Rinse the duck eggs and place them in a saucepan with water
加熱至沸騰 Bring to a boil
煮至理想熟度：Cook to your preferred doneness:
5–6分鐘　半熟 Soft-boiled
6–8分鐘　全熟 Fully cooked
立即取出放入冰水冷卻 Transfer immediately to ice water
去殼後即可享用 Peel and serve

Video

Notes

🌿 Yves Tips

可以使用雞蛋替代鴨蛋，口感會較為清淡，蛋黃顏色亦較淡。 Chicken eggs can be used as a substitute, though the flavour will be milder and the yolk less rich in colour.
醋的作用是幫助蛋白在加熱時更快凝固，減少裂開時蛋白散開的情況。 Vinegar helps the egg white coagulate more quickly, reducing the chance of it spreading if the shell cracks.
鹽有助輕微提升沸點，並能讓蛋白質地更緊實，同時帶出基本風味。 Salt slightly raises the boiling point and helps firm up the egg white while enhancing its flavour.
如對生或半熟蛋黃有所顧慮，建議改為全熟吃法，特別適合小孩及長者食用。 If you have concerns about runny yolks, it is recommended to cook the eggs fully, especially for children and the elderly.

Keyword Thai Soft Duck Egg, 泰式半熟鴨蛋

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Thai Soft-Boiled Duck Egg 泰式半熟鴨蛋 食譜