Sourcing shelled salted duck eggs from China
Shelled salted duck eggs normally fall under 0408 99 80 00 at £29.00 per 100 kg; food-use lines across heading 0408 range from £29.00 to £119.00 per 100 kg. Great Britain imports require approved origin and establishment checks, health certification and veterinary entry procedures. Cambridge China Bridge sources shelled salted duck eggs.
Weight-based duty on shelled salted duck eggs
Read from the UK Trade Tariff on 29 September 2026, heading 0408 covers birds’ eggs without shells and egg yolks, including cooked and otherwise preserved products. Shelled salted whole duck eggs normally fit 0408 99 80 00, carrying £29.00 per 100 kg for goods from China. The other table rows compare different egg formats; they are not alternative codes for the same whole egg.
The supplied tariff facts show no anti-dumping or countervailing duty and no suspension. They attach veterinary and organic import controls. For Great Britain, check approved origin and establishment status, obtain the appropriate health certificate, pre-notify through IPAFFS and use an approved border control post for the product. Ask your broker to confirm the tariff’s common health entry document requirement and applicable China safeguard documentation.
Organic imports from China need a Great Britain certificate of inspection for each consignment and checks against the recognised organic registers. Confirm the commodity code using the recipe, whole-egg or yolk format and processing details. See the wider salted egg yolks guide. No percentage-duty worked order is available for the relevant food-use lines.
| Goods | Commodity code | Duty | Anti-dumping or countervailing duty on China |
|---|---|---|---|
| Preserved shelled whole eggs for food, including salted duck eggs | 0408 99 80 00 | £29.00 per 100 kg | None |
| Dried shelled eggs for food, for comparison | 0408 91 80 00 | £114.00 per 100 kg | None |
| Preserved or frozen egg yolks for food, for comparison | 0408 19 89 00 | £55.00 per 100 kg | None |
| Liquid egg yolks for food, for comparison | 0408 19 81 00 | £51.00 per 100 kg | None |
Specify curing, cooking and the whole egg
Specify duck eggs with both white and yolk retained, fully removed shells and the intended use. Agree whether the product arrives cooked and ready to serve or needs further cooking. Record the curing ingredients, agreed saltiness, egg size, acceptable breakage and the reference sample’s white texture and yolk oiliness.
Ask for the curing and heat-treatment records, proposed storage conditions and evidence supporting the shelf life in the actual pack. Specify individual pouches or catering packs, seal construction, drained or packed weight and protection against crushing. Do not treat vacuum packing alone as evidence that ambient storage is suitable.
Before approving a supplier, check the actual producing establishment against the approved list and have the broker check origin eligibility and China safeguard requirements. For retail packs, require an English ingredients list with allergenic ingredients emphasised.
Inspection checklist
Identity and texture: compare opened samples with the approved whole duck egg; check for shell fragments, torn whites, broken yolks, excessive saltiness and unexpected odours.
Pouches and cartons: check seal continuity, leaks, swelling, vacuum loss, crushing and correspondence between pack counts, weights and the packing list.
Batch evidence: match lot marks to production, curing, heat-treatment and laboratory records; review transport conditions against the agreed storage specification.
Labels and documents: check English ingredients and allergen presentation, batch marks and storage instructions; match the producing establishment and consignment details to the import paperwork.
What goes wrong
A sample can have an acceptable yolk while production arrives with rubbery whites, uneven curing or excessive salt. Peeling damage and crushing can turn a whole-egg order into fragments. Agree acceptance criteria using opened production samples, rather than judging only unopened pouches.
An intact vacuum pouch does not establish shelf life. Missing process evidence, leaking seals and unexplained swelling need investigation before stock is released. An unlisted establishment can also cause the consignment to be held, rejected, re-exported or destroyed, regardless of whether the eggs look acceptable.
Cambridge China Bridge sources these products for UK businesses, checking the factory and the documents before shipment. See factory verification. For repeat volumes, see container programmes.
Frequently asked questions
What is the UK import duty on shelled salted duck eggs from China?
The supplied tariff facts give £29.00 per 100 kg under 0408 99 80 00, with no anti-dumping or countervailing duty and no suspension. Confirm the exact product classification.
What paperwork do Chinese salted duck eggs need?
Check approved origin and establishment status, the appropriate health certificate, IPAFFS notification and the approved border entry route. Have your broker confirm China safeguard and common health entry documentation.
Can vacuum-packed salted duck eggs be stored at room temperature?
Do not assume so from the pouch alone. Ask for process records and shelf-life evidence for the actual recipe and packaging, then agree storage and transport conditions.
Are shelled whole salted eggs classified like salted egg yolks?
They have different tariff lines. Preserved whole shelled eggs normally fit 0408 99 80 00; preserved or frozen food-use yolks have their own line. Give your broker the complete product specification.