Salted duck eggs with congee is a common breakfast. But why are duck eggs eaten after being pickled? What are the nutritional benefits of salted duck eggs?
According to experts, duck eggs have a stronger fishy taste compared to chicken eggs. Pickling them in salt water can remove this fishy flavor. In terms of texture, pickled duck eggs are also more fragrant, tender, and delicious. Moreover, pickled duck eggs remain highly nutritious. They are rich in fat, protein, and various amino acids needed by the human body. They also contain multiple minerals such as calcium, phosphorus, and iron, as well as various essential trace elements and vitamins that are easily absorbed by the body.
In Traditional Chinese Medicine, salted duck eggs are considered more effective at clearing lung heat and reducing yin fire than unpickled duck eggs. When cooked, they can be used to treat diarrhea and dysentery. The oil from the salted egg yolk is believed to improve eyesight and can also help with indigestion in children. When applied externally, it can treat scalds and eczema.
There are two ways to make salted duck eggs: First, wash fresh duck eggs of uniform size, coat them with a mixture of yellow mud or rice straw ash mixed with water and salt, then place them in a narrow-mouthed, large-bellied jar and seal for a month. Alternatively, you can soak them directly in a salt brine and seal for a month, then cook them before eating. The former method results in a naturally red oil seeping from the yolk, with a "fine sand" texture in the yolk. The latter method produces much less oil, and the texture is not as delicate as the former.
Pregnant women and those with insufficient spleen-yang should avoid eating salted duck eggs.