Brooded eggs as indicated by the name are duck eggs that contain an embryo …
They are at your Asian merchant’s. Not to be confused with salted eggs or 100 years old. Vietnamese in Europe also get them directly on farms …
Brooded eggs are eaten accompanied by Rau Ram (Asian herbs) and a sauce made of: salt, pepper and lemon juice that you put in a small dish and pour into the open egg still in its shell..As an egg to shell. Ah, on the other hand they open on the other side: remove like a hat the top of the shell but on the widest side, point down so, because there is at this point a pocket of air which allows to open it more easily. We begin to dissect it by taking only the cap.
Rau ram: olygonum odoratum Lour, 1790; current synonym: Persicaria odorata (Lour.) Sojak, is a species of creeping plant of Indochina whose terminal leaves are used in cooking and in Asian medicine.
Its taste and fragrance evoke coriander and lemongrass, especially when eaten raw. The stem is more pungent than the leaf. Cooked, it has a peppery taste that goes well with meat.
In French, we find the names of: Vietnamese mint, Chinese basil, sweet knotweed. But it is the name of rau ram which means grass-mint in Vietnamese (pronounced “jao jam”, “zao zam”, etc.) which is used fluently, as in English.
This subtropical perennial is cultivated annually in frosty areas. It is reproduced by cuttings. Pink flowering. She loves hot swamps. In open ground in the garden, in pots on the balcony or indoors, it requires a moist soil, a rich soil and prefers partial shade.
The leaf of rau ram is simple, lanceolate, the size of peach leaves. On the side of the petiole, it bears a purple-dark mark in the shape of a V or an inverted U.
Rau ram is often confused with Persian knotweed (Persicaria maculosa, formerly Polygonum persicaria, known to gardeners as red foot or horseshoe), an often invasive native weed whose leaf of the same shape also bears dark marks.
It should not be confused with the “ngo gai” (Eryngium foetidum – panicaut fetid) or Mexican coriander with a strong smell of coriander also used as a condiment in Indochinese cuisine.
It should not be confused with the seal of fragrant Solomon (Polygonatum odoratum), perfumed but toxic.

What is a brood egg? generally it is a duck egg that is eaten hot in a small egg cup. The only difference is that in this egg is the duck embryo, an embryo less than 18 days old.
It is boiled for consumption. It is considered a delicacy and extremely nourishing dish.
It sounds disgusting, but it’s good! It does not especially look inside the egg otherwise it can cut the appetite. It is usually eaten in small street stalls.
It can be eaten as an appetizer or even as an aperitif … 2 per person or more for gourmets.
Cook the brooded eggs in water for 20 minutes before eating in an egg cup (or pour into a bowl all, but it is less “classy” anyway)
During the tasting, from time to time pour salt pepper and lemon juice into the egg … At each bite, eat at the same time a little grass Rau Ram … You can start by drinking the juice directly in the egg, it’s exquisite …
Obviously, for Westerners, there is a priori but in reality, it’s very tasty: try and ignore all this. There is a variant with chicken eggs: the taste is lighter (Hotel Gà Lôn).
In Vietnam, the brooded egg is considered a very nutritious dish, taste good and expensive. The eggs of the ducks and quails are most appreciated. The preparation is very simple, since after boiling the egg, the container is taken out of the shell, then seasoned with a little salt, pepper, a little ginger and finally “Rau ram” , a Vietnamese herb very strong to contrast the flavors.
A more “modern” version of this dish is the eggs hatched from quail fried in tamarind. Young people appreciate this dish and consume about a dozen per meal.

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