Duck eggs, also known as duck, duck eggs, mainly containing protein, fat, calcium, phosphorus, iron, potassium, sodium, chlorine and other nutrients. Duck eggs taste sweet, cool, with nourishing Yin Qing lung role, adapted to post-disease weakness, hot and dry cough, dry throat, high blood pressure, diarrhea and dysentery and other patients to eat.

Duck eggs are rich in nutrients, comparable to eggs, duck eggs contain protein, phospholipids

, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, potassium, iron, phosphorus and other nutrients. They taste oilier than eggs, and duck eggs are generally laid in dirtier places, so they can lead to harmful bacteria.

But they can be eaten if cooked for 15 minutes or used in baking. The whites turn blue and the yolks orange when boiled. Only very fresh ones should be eaten and are not suitable for meringue.

Nutritional value of duck eggs

Duck eggs are as nutritious as eggs. First of all, the protein content of duck eggs is the same as that of eggs, with 45 to 70 grams of protein per 500 grams of eggs or duck eggs, sometimes more than eggs.

Secondly, the fat content of duck eggs is not less than eggs, but more than eggs, every 500 grams of eggs in about 65 grams of fat, and 500 grams of duck eggs in the fat can be more than 70 grams. As for the duck eggs in a variety of minerals in the total amount of more than eggs a lot, especially in the body in urgent need of iron and calcium in the duck eggs is rich.

How to eat the best duck eggs

One, rock sugar duck egg soup

Raw materials

Duck eggs 2, rock sugar 50 grams.

Production

With the right amount of hot water to the rock sugar stirring melting, to be cold into the duck eggs, mix well, put the steamer steamed can eat. There is also the role of the treatment of whooping cough.

Two, duck egg shrimp ball

Raw materials

Shrimp grits 150g, duck egg 2, MSG 2g, 15g of water soybean flour, pepper 1g, a little salt, 100g of lard, 150g of broth, pea shoots 1000g.

Method

1. Boiled duck egg, bleach it in cold water, shells, cut, take out the yolk ( white reserved for use). The egg white is reserved for other uses), pressed into powder, add lard, water bean flour and knead well, make 24 round balls.

2. Put the yolk balls one by one into the shrimp grits, rolled on a layer of shrimp grits, hand dipped in a little water will be rolled into a ball.

3. Boil water in the pot, add shrimp balls and cook for 5 minutes until cooked, fish out and put on a plate, pea shoots blanch, around the shrimp balls.

4. Stir frying pan add broth hot, add salt, pepper, hook glass thickening, add monosodium glutamate, chemical lard to push well, start the pan dripping shrimp ball pea shoots on the plate that is complete.