In some places, the frequency of scrambled duck eggs is the same as that of our scrambled eggs. But relatively speaking, duck eggs are less than eggs. Raising ducks generally needs to be near the water's edge, which is conditional and unrestricted, and it is easy to mass produce. In the past, the traffic was inconvenient, and fresh duck eggs were not easy to transport out, so they could only be made into salted duck eggs and exported later. In this context, people gradually formed the habit of eating fresh eggs more than duck eggs. However, duck eggs are a little fishy than eggs, and people who are used to eating eggs may not be able to adapt to the taste of fried duck eggs, which is also a reason.

Duck eggs are fried and eaten, which is basically the same as the side dishes of eggs. Onions, peppers, tomatoes and common collocations can be fried with duck eggs.

Why is it not common to fry duck eggs with tomatoes?

1, duck eggs have a strong smell and are generally not suitable for direct cooking.

2. Duck eggs are harder than eggs, not softer.

3. Tomatoes and duck eggs belong to cold food, while eggs belong to warm food. It is more reasonable to eat eggs and tomatoes together.

Method for frying duck eggs with tomatoes

Ingredients: duck egg 1, tomato 1, oil, salt and chopped green onion.

Exercise:

1. Cut the tomatoes into small pieces for later use.

2. Beat the duck eggs and stir the duck egg liquid for later use. Add some salt when you beat eggs.

3. Pick up the oil pan and put in the chopped tomatoes. Stir fry a few times and add salt.

4. Stir-fry the tomatoes for about 2 minutes, then add the duck egg liquid and pour the duck egg liquid evenly on the tomatoes.

5. Turn the pan to low heat until the duck egg liquid is slowly formed.

6. After the duck egg liquid is formed, the duck egg is turned over and fried until the duck egg liquid is caked.

7, after the pot, sprinkle with chopped green onion.

Tip: Spread duck egg liquid on tomatoes and stir fry. Duck eggs are mixed with the sour taste of tomatoes. This taste is particularly delicious. Great with rice or noodles!

Why are most of our preserved eggs?

Raw duck eggs have a strong smell, so it is difficult to be directly used as ingredients for making. The salty taste of salted duck eggs mortgaged the original fishy smell, and the taste was more acceptable. The value of salted duck eggs will rise, which is beneficial to sales.

Secondly, compared with eggs, duck eggs are generally larger. In the case of unchanged taste, duck eggs with larger size and lower price naturally have higher cost performance.

Of course, eggs can also be preserved, but it is not common. After curing, the content of calcium will increase obviously, from 55 mg100g to 5 mg12mg, which is about 0/0 times of that of fresh eggs. It is especially suitable for middle-aged and elderly people with osteoporosis.