1. Salted eggs, also known as salted eggs, are the favorite food of urban and rural people, but their salting methods are very particular, and they have better flavor. Some of them are salty and some are slightly light according to the proportion of salt.

Second, the salting methods of salted eggs vary slightly from region to region, and each salting method has its own unique taste. You can choose the salting method according to your favorite taste. The main pickling methods are: yellow sand salted egg method, salt water salted egg method, batter salted egg method, and liquor soaking method. The taste is spicy, alcoholic and spiced. The following details introduce various pickling methods.

1. Salted eggs, after a period of pickling, their nutrients have changed significantly, and the protein content has decreased significantly, from 14.7 grams per 100 grams of fresh eggs to 10.4 grams; The fat content increased obviously, from11.6g per 100g of fresh eggs to 13. 1 g; The carbohydrate content changed even more, from the sugar content of fresh eggs per 100 grams 1.6 grams to 10.7 grams; Minerals are well preserved, and the content of calcium is greatly improved, from 55 mg per 100 g of fresh eggs to 5 12 mg.

2. Salted eggs are mainly salted with salt. When fresh eggs are salted, the salt in the salt mud or salt water solution outside the eggs penetrates into the eggs through the eggshell, shell membrane and yolk membrane, and the water in the eggs is constantly oozing out. When the eggs are cured, the concentration of salt in the egg liquid is basically similar to that in the mud or salt solution.

3. Lecithin, triglyceride, cholesterol and vitellin in egg yolk play a great role in nervous system and physical development. Lecithin can be released after being digested by human body, and choline can improve the memory of all age groups.

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