Why are there no salted duck eggs for pickled duck eggs?

Why are pickled salted duck eggs not pickled salted eggs, because pickled salted duck eggs or salted goose eggs are more delicious, and salted eggs are not as delicious as duck eggs and goose eggs in terms of taste and taste. Eggs, whether made into salted eggs or loose eggs, are not as delicious as duck eggs. Goose eggs are pickled relatively rarely, and they can only be eaten in rural areas.

In my hometown, people in the Northeast usually pickle goose eggs when they marinate salted duck eggs.

Salted eggs are not as delicious as salted duck eggs in terms of taste, because the water content in eggs is higher than that in duck eggs, and after the pickled eggs are cooked, the internal tissues will be very thin, and the egg whites will be very hard after cooking like duck eggs, and the egg whites will be very soft after the salted eggs are cooked, and they will look like they are not ripe. In particular, the longer the marinated egg, the softer the salted egg white, which is the first reason why salted eggs are not as delicious as salted duck eggs.

Salted eggs are not as delicious as salted duck eggs in terms of taste, because the fat content in eggs is not as high as duck eggs, and the higher the fat content of pickled salted eggs, the better they are, because ducks can eat more small animals in water, while chickens are mostly vegetarian or can occasionally eat bugs. Therefore, the fat in duck eggs is higher than that of eggs, which is the same as native eggs and feed eggs, and the flavor of native eggs is stronger, because the fat content of native eggs is higher than that of feed eggs, although there is not much difference between the two in terms of nutritional composition.

There are fewer people who pickle salted eggs, and there are more people who pickle salted duck eggs, and it is related to the characteristics of eggs, although eggs also have a certain fishy smell, but compared to the fishy smell of duck eggs, it is obviously much smaller, and the fishy smell of eggs will become smaller after heating, and there is no taste in itself. Duck eggs, on the other hand, have a strong fishy smell and are difficult to match with other ingredients. <>

There are fewer people who pickle salted eggs, and there are more people who pickle salted duck eggs, and it is related to the characteristics of eggs, although eggs also have a certain fishy smell, but compared to the fishy smell of duck eggs, it is obviously much smaller, and the fishy smell of eggs will become smaller after heating, and there is no taste in itself. Duck eggs, on the other hand, have a strong fishy smell and are difficult to match with other ingredients.

In fact, pickled salted eggs, whether eggs, duck eggs, or goose eggs. There is an important reason that the bigger the egg yolk, the better it is, because people eat pickled salted eggs, mainly to eat salted egg yolks, and few people like to eat salted egg whites. In fact, there are many times when eggs are pickled, but in some places, compared to the national popularity of salted duck eggs, it is relatively rare.

[Summary]: The reason why salted eggs are rarely pickled is that the taste and texture are not as delicious as salted duck eggs, and there are many delicacies that can be made with eggs, and the most important thing for duck eggs is pickling. Pickled salted eggs take a certain amount of time, can not be made and eaten, because duck eggs are less cooking methods, so most of the time are pickled and then eaten, and eggs are more cooking methods, can be made and eaten, it has become the main protein of people's daily **.

Eggs do not have duck eggs with high methionine and threonine content, the calcium content in salted duck eggs is 1 times higher than that of eggs, eggs are not easy to pickle without the oil content of duck eggs, duck eggs are pickled and eaten better than other methods, tartar is mostly produced in the south, there was no refrigeration equipment before, life is more difficult, pickled is easy to store, and it is taken out to eat when needed.

This is because pickled salted eggs, egg yolks do not like oil, sales are not good, it is not easy to sell, and there is little money, so there are very few salted eggs.

There are pickled salted eggs in our hometown, and the reason why everyone hasn't heard much of it may be because salted eggs are not as famous as salted duck eggs, and the taste of eggs after pickling is not as good as duck eggs, so they are not famous.

Do marinated salted duck eggs need to be boiled? Can you eat marinated salted duck eggs without cooking? Of course, it should be cooked after eating.

There is no difference between raw salted duck eggs and raw duck eggs. The internal tissues are thinner and softer than they were when they were not pickled. It's just that the egg whites and yolks get into the right amount of saltiness. Although salted duck eggs are marinated in salt water, there are also many bacteria that will affect the health of the body when eaten raw.

====Salted duck eggs home-style version ====

【Ingredients】: duck eggs, salt, star anise, Sichuan peppercorns, water, white vinegar.

[Method]:Wash the eggs first, dry the surface with a towel, or let them dry naturally for later use. Pour an appropriate amount of water into the pot, add salt, star anise and Sichuan pepper to a boil, turn off the heat 3-5 minutes after boiling, and let the Sichuan pepper water cool naturally.

After cooling, strain out the star anise and Sichuan peppercorns. Put the washed duck eggs in a small jar, pour in the cooled pepper water, drop in 3-5 drops of white vinegar, cover the lid for about 15 days and you can eat it.

[Tips]: Putting white vinegar in pickled salted duck eggs is to shorten the marinating time, because the duck eggshell will be properly softened when it encounters vinegar, which can accelerate the absorption of brine by duck eggs. So as to achieve the purpose of shortening the curing time.

[Summary]:1.Salted duck eggs are our common daily food, and the salted duck eggs sold in the supermarket can be eaten directly, and they are all boiled salted duck eggs.

In order to reduce the loss in transportation, food companies usually cook salted duck eggs and sell them. Salted duck eggs made at home should not be eaten raw, they need to be cooked before eating. All eggs are not recommended to be eaten raw, because there are E. coli in egg food, and raw food can easily cause digestive diseases.

2.Salted duck eggs are different from preserved eggs, which mainly invade the inside of duck eggs through the osmotic pressure of salt. Gives the duck eggs a salty taste.

The preserved eggs are wrapped in duck eggs by quicklime, which is alkaline and will "cook" the duck eggs, so the preserved eggs can be eaten directly, while the salted duck eggs only have changed in taste, and there is no change in raw and cooked duck eggs. Therefore, salted duck eggs need to be cooked before eating.

3.Although salted duck eggs taste very delicious, don't eat too much, because the salt content in salted duck eggs is very high, and eating too much salt will increase the chance of cardiovascular and cerebrovascular diseases, and it is also a major cause of arteriosclerosis. Nowadays, people are starting to pay attention to eating healthy.

Less and less pickled food is eaten. Salted duck eggs can be eaten occasionally as pickled food, just pay attention to the amount of food.

Marinated salted duck eggs need to be boiled, and raw duck eggs are used when marinating salted duck eggs. If it is a market-bought salted duck egg, it is generally boiled and does not need to be cooked.

Need to cook. After the salted duck eggs are taken out of the jar, wash the soil on the surface with clean water, then put them in a pot and add water, boil the water over high heat, and then cook for 8 10 minutes.

It does not need to be cooked, it can be eaten as is. It can be served with rice steamed buns, which are super delicious.

Pickled salted eggs can also be used with eggs, but why do merchants only sell duck eggs?In fact, the reason is very simple, the egg shell is thin, and the shelf life of pickled salted eggs is very short, which is not conducive to long-term sales, and it is very easy to deteriorate, while duck eggs have a longer shelf life than eggs because of their thick shells, which is conducive to sales.

In the past, when I was in my hometown, I raised chickens and ducks, and raised geese, and there were many kinds of eggs at home, and my mother would put these eggs into the jar to make salt eggs, the method was very simple, first prepare a pickle jar, and then boil water in the pot, put ginger, pepper, star anise, cinnamon, tangerine peel, salt, the amount of salt, is a catty of water and half a catty of salt, and wait until the water boils, pour it into the jar.

Then you can put all kinds of eggs into the jar, usually, eggs into the pickled brine, only need a week, you can eat, not more than a month, if more than a month, the eggs will be very salty, and after cooking, the taste is weird, there is a pungent feeling of ammonia, this kind of can not be eaten.

And duck eggs, and goose eggs, can be stored for up to two months, or even three months, and they will not be broken. But after three months, goose eggs and duck eggs will also spoil, and after cooking, they will have a strange smell and cannot be eaten.

Cause Analysis:

1. The egg shell is thin and the shelf life is short.

Second, pickled salted eggs are more damaged.

Third, it is not economically cost-effective.

Because of the above reasons, the malls usually sell pickled salted duck eggs, and no one will make salted eggs, mainly because the salted eggs have a short shelf life, and customers buy them home and spoil them a lot, which is not cost-effective.

Duck eggs themselves contain a variety of minerals and various trace elements and vitamins necessary for the human body, after pickling, part of the protein in the duck eggs is decomposed into amino acids, and the inorganic salts in the eggs also increase, to a certain extent, this has certain benefits to human health. One of the main characteristics of salted duck eggs after pickling is butter, which is also a feature to judge whether they are pickled well. In the yolk of the original fresh duck eggs, the fat is combined with the protein, and the fat is not visible at all.

As the salinity increases, the fat separates out and the lipoprotein particles continuously release the oil, which is the egg butter. In fact, in terms of nutrition, there is not much difference between the nutrition of eggs and duck eggs, but there is a big difference in taste, which is why salted eggs are rarely seen on the market.

In terms of volume, duck eggs are larger than eggs, the yolk is also larger, and the butter pickled is also different, so there will be differences in taste.

First of all, let's talk about the difference between boiled duck eggs and pickled salted duck eggs, first of all, let's talk about the taste of eating duck eggs and salted duck eggs directly after boiling, because eating duck eggs directly is light and tasteless, and many friends do not eat duck eggs directly after boiling.

And salted duck eggs because of the pickling process, because after pickling is very salty, fragrant and delicious, and the oily effect will also make us very appetizing, as a side dish for dinner, in fact, salted duck eggs are quite popular with everyone. Therefore, in terms of taste, most friends like to eat pickled salted duck eggs, which is also the advantage of salted duck eggs in taste.

So let's talk about nutrition, in fact, the two are basically the same in terms of pickled nutrition. However, there are some trace elements that may have their own advantages, so both have their own advantages in nutrition, so the difference between the two is relatively small in terms of nutrition. However, when marinating salted duck eggs, a large amount of salt needs to be put in the pickling process, because the salt has penetrated into the duck eggs before they can be made into delicious salted duck eggs.

Therefore, compared to eating duck eggs directly after boiling, eating salted duck eggs will make us eat more sodium, which is not much good for us. Therefore, when eating salted duck eggs, it is better to eat only a little less at a time or every other day, which also prevents us from eating more sodium. In addition, there is another feature, that is, after salted duck eggs, the fat content will be higher than that of duck eggs directly after boiling, so friends who love to eat eat more calories unconsciously, so this is also a problem that will be encountered when eating salted duck eggs. [Summary]:

Need. If you want to eat salted duck eggs, the marinated salted duck eggs need to be cooked before they can be eaten, otherwise they cannot be eaten.

It definitely needs to be boiled, only in this way can the salted duck eggs be cooked, and then they can be eaten with confidence.

Marinated duck eggs do not need to be boiled before eating. Because duck eggs are already cooked before pickling, they are marinated only for flavor, so there is no need for secondary processing.

Eggs and duck eggs can be made into salted eggs, but duck eggs are the most suitable for salted eggs. But in the usual soup and cooking, eggs are often used, and duck eggs are rarely used. This is because duck eggs tend to have a fishy smell when used directly for cooking. Therefore, at this time, I prefer to choose eggs. <

Eggs and duck eggs can be made into salted eggs, but duck eggs are the most suitable for salted eggs. Compared with ordinary duck eggs, part of the protein in salted duck eggs is broken down into amino acids, and due to salting, the salt content in the egg increases due to the trembling, and the inorganic salt in the egg also increases slightly. The fat in the raw egg yolk is combined with the protein, it can not be seen that it contains oil, and after a long time of pickling, the protein will be denatured and separated from the fat, and the fat gathers together to become egg butter, and the egg yolk has reddish-yellow vitelline and carotene, which is reddish-yellow when dissolved in egg butter, which increases the sensory properties of salted eggs, and the oil from salted duck eggs is a sign of pickling.

In addition, salted duck eggs are rich in calcium, iron and other inorganic salts, and the calcium and iron content are higher than those of eggs and fresh duck eggs, so they are a good food for supplementing calcium and iron in summer. But when I usually make soup and vegetables, I often use eggs, and rarely use duck eggs to sell them. This is because duck eggs are easy to smell fishy when they are used directly for cooking.

Therefore, at this time, I prefer to choose eggs.

Salted eggs are marinated with duck eggs

1. Eggs do not have the high content of methionine and threonine in duck eggs, and the calcium content in salted duck eggs is twice as high as that of eggs.

2. Duck eggs are marinated and eaten, which tastes better than using other methods.

3. Duck eggs are mostly produced in the south, there was no refrigeration equipment before, life was more difficult, pickled for easy storage, and it was taken out to eat when needed.

4. Eggs can be pickled, but the surface of the egg shell is not as smooth as that of duck eggs, and the egg shell is not as thick as that of duck eggs.

5. The pickling process is generally acidic, the surface of the egg shell may be lacking or a certain component is lacking, carbonate is easy to react with acid to generate carbon dioxide, and the surface is rough, which is easier to form acid aggregation points, which will concentrate on corrosion.