Xuanwu Salted Duck Eggs

Xuanwu Salted Duck Eggs

　　　　      Salted duck eggs have a bluish-green shell with a smooth, round appearance, also known as "green fruit." With a long history in China, they are beloved by the general public and highly favored in the market. The product is characterized by a red yolk and is rich in nutrition. It contains fats, proteins, and various amino acids essential to the human body, as well as minerals such as calcium, phosphorus, and iron, along with various trace elements and vitamins required by the body—all of which are easily absorbed. High-quality salted duck eggs have a moderate level of saltiness, a delicious taste, and are suitable for all ages.

　　      Compared to regular duck eggs, some of the proteins in salted duck eggs are broken down into amino acids. Due to the salting process, the salt content inside the egg increases, as does the level of inorganic salts. In raw egg yolks, the fat is not visible because it is bound to proteins. However, after prolonged curing, the proteins denature and separate from the fat, which then accumulates to form yolk oil. The yolk contains reddish-yellow lutein and carotene, which dissolve in the yolk oil, giving it a reddish-yellow hue and enhancing the sensory appeal of the salted egg. The presence of oil is a sign that the salted duck egg is well-cured. In addition, salted duck eggs are rich in inorganic salts such as calcium and iron, containing higher levels of both calcium and iron than regular chicken or fresh duck eggs, making them an excellent food for replenishing calcium and iron during the summer.