Salted duck eggs with congee is a common combination. But why are duck eggs pickled before eating? What are the nutritional values of salted duck eggs, and can you eat them often?
Professor Yang Li from the China Academy of Chinese Medical Sciences explains that duck eggs have a stronger fishy taste compared to chicken eggs. Pickling them in brine can remove this fishy taste. In terms of texture, pickled duck eggs are also more fragrant, tender, and delicious.
Moreover, pickled duck eggs still retain good nutritional value. They are rich in fat, protein, and various amino acids required by the human body. They also contain various minerals such as calcium, phosphorus, and iron, as well as essential trace elements and vitamins that are easily absorbed by the body.
According to Traditional Chinese Medicine, salted duck eggs are more effective in clearing lung heat and reducing yin fire than unpickled duck eggs, and when cooked, they can cure diarrhea and dysentery. The salted egg yolk oil has the effect of improving eyesight and nourishing the eyes. It can also treat infantile indigestion, and when applied externally, it can treat burns and eczema.
There are two methods for making salted duck eggs. First, select fresh duck eggs of uniform size, wash them, and coat them with a mixture of water, salt, and yellow mud or rice straw ash. Then, place them in a jar with a small opening and a large belly, and seal it for over a month. Alternatively, you can soak them directly in brine, also sealing for over a month, and then cook them. The first method results in a naturally red oil seeping from the yolk, with a fine, sandy texture. The second method has a much lower oil yield and a less delicate texture.
However, some people should not eat them too often. Pregnant women and those with insufficient spleen-yang should avoid them. Additionally, salted duck eggs are high in salt and should not be consumed in large quantities. You should drink plenty of water after eating them.