Cooked salted egg refers to an egg that has been preserved through a process of salting and sometimes curing, resulting in a strong, savory flavor. Salted eggs are commonly used in many Asian cuisines, especially in Southeast Asia and China. The process involves either:

1. Brining Method: The eggs are soaked in a saltwater solution for several weeks. This allows the salt to penetrate the shell and preserve the egg.
2. Curing Method: The eggs are coated with a mixture of clay, ash, salt, and sometimes rice husks before being left to cure for several weeks.

Salted eggs have a distinct taste due to the salty, umami-rich yolk, and they often have a firm, somewhat gelatinous consistency.

Common Types of Cooked Salted Eggs:

1. Salted Duck Eggs: These are the most traditional type, made by preserving duck eggs in a salty brine or coating them in a salty mixture.
2. Salted Chicken Eggs: Less common, but sometimes used in specific dishes.
3. Century Egg with Salted Egg: A variation where a salted egg is paired with a century egg, often used in Chinese cuisine.

How to Cook Salted Eggs:

Salted eggs are typically already cooked during the curing process, so they don't need additional cooking. However, they can be incorporated into various dishes:

• As a snack: Sometimes served as-is, the yolk can be eaten directly.
• In salads: Crumbled over tomato and cucumber salads for an extra savory touch.
• In rice dishes: Salted egg is often used in fried rice or mixed with other ingredients like shrimp or chicken.
• In pastries: Salted egg yolks are often used in mooncakes or custard-filled buns.