JASIN: A duck farmer in Selandar is giving salted egg a cleaner touch by adopting a more hygienic curing method.
Mohd Shafie Md Isa, 44, from Kampung Baru Sedanan, washes and soaks duck eggs in a boiled brine solution to ensure the Grade A and AA eggs are bacteria-free.
He said salted eggs sold in the market are usually coated with black soil or a mixture of mud and rice husks before being cured to produce their distinctive salty taste.
“The traditional method usually involves unwashed eggs coated with soil mixed with salt. I prefer a cleaner approach where the eggs are washed first and then soaked in boiling salt water,” he told Bernama recently.
Operating four duck sheds, Mohd Shafie introduced this method to ensure the quality and cleanliness of salted eggs, particularly for Muslim consumers and food operators.
His interest began as a hobby in late 2018 after seeing a friend’s social media posts about duck egg harvesting.
The venture took a turning point during the movement control order in 2020 when demand for duck eggs surged while many farms halted operations.
“At that time, I obtained special permission to supply eggs to several supermarkets in Kuala Lumpur.
“The opportunity arose as many farms were closing but demand continued to grow,” said Mohd Shafie.
Currently, he has about 3,000 Khaki Campbell laying ducks which produce 2,500 to 2,800 eggs daily.
