Salted Egg: The Flavour Bangkok Queues Around the Block For

Around 2016, a Singapore shop selling salted egg fish skin became famous for queues that ran down the block. The obsession spread across Southeast Asia — Thailand, Manila, Kuala Lumpur — and it hasn't slowed down since. Salted egg is arguably the region's defining snack flavour of the decade. India, meet your next craving.

What is it?

Salted egg starts as a duck egg cured in brine or salted charcoal for weeks. The yolk turns deep amber, dense and intensely savoury — somewhere between aged cheese, butter and custard. Snack makers turn that yolk into a golden coating for anything crispy: fish skin, mushrooms, rice crackers.

Why people can't stop

Salted egg hits almost every craving at once: fatty richness, deep umami, a whisper of sweetness, and a sandy-crisp texture that coats your fingers like the world's most sophisticated cheese dust. It's not spicy — we grade most salted egg snacks at heat 1 — which makes it the perfect entry point into Thai snacking.

If you love a good pickle, you already understand salted egg: both are intensely savoury preserved-food traditions built for small, addictive bites.

The PLB salted egg lineup

Start with the crowd favourite: Oyua Salmon Skin, Salted Egg — premium crispy salmon skin in full golden coating. Vegetarian? The Sang Sook Salted Egg Oyster Mushroom delivers the same richness, plant-based. And for the fusion-minded, our own PLB Salted Egg Yolk Pork Crackle brings the flavour home to Guwahati.

Want the full picture? The Salted Egg Obsession combo gives you one cult flavour across four completely different textures.

Explore the full umami collection — deep, savoury, impossible to stop.