As the saying goes, "relying on mountains to eat mountains, relying on the sea to eat the sea." Sea ducks live by the sea for a long time, living by the green water and foraging in the waves for six hours every day. On the open beach, sea ducks run and swim freely, taking fish, shrimp and crabs as staple food and olives in mangroves as dessert. They are all strong and strong.
Each egg they produce can reach more than 60 grams, and the shell is very hard. The harder the eggshell, the better the quality. Duck eggs are salted, sealed with high-quality red mud, sea salt and water for more than 20 days, and then baked at a high temperature of 100 degrees for 5 hours before oil can be produced.
Secondly, it is mainly caused by different materials and manufacturing processes. No matter duck eggs, eggs or sea duck eggs, they all contain fat, especially the fat in egg yolk accounts for almost one third. When salted duck eggs are salted, after salt enters the yolk, it will destroy the structure of fat and slowly turn into oil by gathering small oil droplets, while roasted duck eggs have more butter. In addition, the lecithin in duck eggs is very rich, the content is more than 6 times that of eggs, which is why duck eggs flow with a slight poke!
Authentic mangrove duck eggs, the color of yolk after baking is not ordinary orange, it will be deeper. You will feel the fragrance of red sand oil when you take a bite, the protein will be a little brown, and you will feel like playing QQ. Whether you eat it with rice, porridge or alone, it will make your appetite big! More precious, duck eggs are rich in lecithin, which is not only delicious, but also can supplement various nutrients necessary for human body. They are easily absorbed by human body, with moderate salty taste, and are suitable for all ages.