In the past two weeks up to date, a single salted duck egg has been included in my breakfast or any of my daily meals. For me, a single salted duck egg is tasty or in other words more delicious if mixed it with a ripe tomato or any ingredients suitable on it.
According to Chinese tradition, a salted duck egg is preserved by soaking duck eggs in brine (a water, nearly saturated with salt) , or packing each egg in moisture, salted charcoal.
In fact, the egg white of a salted duck egg has a sharp, salty taste compared to the orange red yolk which is rich, less salty and fatty. The yolk is used in Chinese mooncakes, too.
In the Philippines, a popular method for processing of salted duck eggs is the Pateros method which is prepared by mixing clay, table salt and water. Most common, salted eggs sold here are dyed red to distinguish them from fresh duck eggs.
According to the experts, less than 300 mg a day of cholesterol intake is recommended for a healthy diet. A salty duck egg contains a high cholesterol of about 359 mg per 70 g weight of egg yolk. But a salty duck egg is rich in protein and calcium and other minerals.
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