The most authentic method of curing duck eggs is salt spiced curing.

Salted duck eggs, also known as salted duck eggs, salted duck eggs and green eggs, are special dishes in China and are produced all over the country, among which Jiangsu Gaoyou salted duck eggs are the most famous, with six characteristics: fresh, fine, tender, loose, sandy and oily. Salted duck eggs are rich in fat, protein and various amino acids, calcium, phosphorus, iron, vitamins, etc., which are easily absorbed by the human body and have a moderate salty taste, and are suitable for all ages.

The southern provinces of China have developed duck breeding and are rich in duck eggs. The main producing areas are Jiangsu, Hubei, Hunan, Zhejiang, Fujian, Guangdong and other provinces, and the salted duck eggs in the market are also dazzling, and the quality is inevitably mixed.

The flavor characteristic

is to look at the appearance. The shell of good-quality salted duck eggs is clean, smooth and round, and there should be no cracks. The shell is blue, also called "green fruit". The shell of poor-quality salted duck eggs is gray with white or black spots. This kind of salted duck eggs is easy to break and has a relatively short shelf life.

There are many reasons why duck eggs are often salted. Compared with eggs, duck eggs have a heavier fishy smell. After being salted with salt water, the fishy smell can be removed. In terms of taste, the salted duck eggs are more fragrant, tender and delicious. Almost one third of the yolk of the whole duck egg is made up of fat. Therefore, once cooked, the whole egg yolk becomes oily and even oily.