First of all, let's learn about this sea duck. Its scientific name is loon, and its body shape is very similar to that of our domestic ducks. Its habits are very different from those of ducks. Sea ducks are good at diving, but flying and walking are not their strengths. Sea ducks mainly inhabit the mangrove area by the sea, and now many places are cultivated in artificial beaches.
The main food of sea ducks is natural feed. Whenever the sea ebbs, there will be many small fish, shrimps and other little seafood stranded on the beach, and there are also very rich foods in mangroves, which are all natural foods of sea ducks.
Under this condition, sea ducks have enough space to exercise, and with the double blessing of natural food, they are stronger and more nutritious than domestic ducks in terms of physique and nutrition, so the duck eggs born are bigger than domestic ducks, and the weight of each one is generally above 80 grams. Sea duck eggs are not only big, but also have much higher nutritional value, and they taste more plump and oily.
Sea ducks grow in a unique environment, and their dietary conditions determine that the duck eggs they lay have a prerequisite of rich nutrition, and the egg phospholipids they are rich in are 6 times higher than ordinary eggs and many times higher than fresh milk. In this state of high nutrition, the fat in duck egg yolk (protein accounts for about 2/3 of duck egg yolk, and fat accounts for about 1/3) in the pickling process, and the role of salt reduces the solubility of protein in water, reuniting the small oil droplets that were originally dispersed, thus turning them into large oil droplets, which we can see as egg oil, and finally roasting them at high temperature during processing.
The oil content of salted duck eggs is very large, which also shows that the more oil there is, the better, which is inseparable from its nutritional components. Therefore, the oil of duck eggs can not only be eaten, but the more nutritious it is, the more delicious it will be.