Eggs and duck eggs are very similar in composition and can be made into salted eggs whether you use the brine curing method or the red clay curing method. So why is it that the salted eggs that are generally available are predominantly salted duck eggs? In fact, there are two main arguments below.
Some practitioners say that because duck egg yolks have a better texture and oil release after pickling, egg yolks and duck egg yolks have slightly different compositions, and the structure and pores of the eggshells are also different, so the effect of pickling is also very different. Egg shells are thinner, so the damage rate is relatively high, while duck eggs have thicker shells that are less likely to break, larger yolks, and the quality of the resulting salted eggs is relatively stable and has a sense of weight, which is why duck eggs are often used to make eggs, such as leather eggs.
There is also a saying that compared to eggs, duck eggs have a stronger egg odor, which is still unacceptable to many people after cooking. However, after pickled duck eggs, the original egg odor has become a charming savory flavor, which is also more popular. Due to their fishy flavor, raw duck eggs are often not sold as well as eggs. In addition to making duck eggs more widely accepted, we also hope that they can be preserved for a longer period of time so as not to waste the food, and thus we have come up with these pickling methods for making preserved eggs and salted eggs.
How long do salted eggs last?
Although salted eggs last longer than regular eggs, it doesn’t mean that they will never go bad, especially in order to meet the taste of modern consumers who don’t want to increase the saltiness of salted eggs in order to prolong the shelf life. Currently on the market cooked salted egg products contain about 5% salt, because the moisture content of the egg is high, the storage period is too long or will be spoiled, it is recommended that low-temperature storage (5 ~ 10 ° C), the general bulk of salted eggs can only be stored for about 3 to 5 days.
Some unscrupulous merchants will add additional preservatives to extend the shelf life of salted eggs due to insufficient salinity; some merchants will use food-grade disinfectant water to sterilize the product in order to store it for a longer period of time, and there is no risk of food safety if the dosage of such products meets the dosage requirements. However, the product flavor will be different, and consumers can pay more attention to this when purchasing salted eggs.
How much salted egg is healthy to eat?
According to the Food and Drug Administration’s Food Nutrient Database, a fresh duck egg, edible part of an average of 67 grams, of which 125 calories, 8.8 grams of protein, 9.6 grams of fat, sodium 100 milligrams. After being processed into a salted egg, the edible part of the egg weighs an average of 59.3 grams, with 110 calories, 7.9 grams of protein, 8.4 grams of fat, and the sodium content grows by nearly 10 times (991 milligrams).
Therefore, even if salted eggs are delicious, do not eat too much a day, at most one a day in moderation. Adults are advised not to consume more than 2,400 mg of sodium per day. Excessive intake of sodium may cause water retention in the body, resulting in edema and affecting the functioning of the body. In particular, patients with chronic kidney disease and heart failure need to limit the water intake of people, more than the average person to carefully control the amount of sodium intake, so as not to lead to the deterioration of the disease.
