Compared with ordinary duck eggs, part of protein in salted duck eggs is decomposed into amino acids. Due to salting, the salt in eggs increases, and the inorganic salts in eggs also increase slightly. Because the fat in raw egg yolk is combined with protein, it can't be seen that it contains fat. After a long curing time, protein will denature and separate from the fat. When the fat is gathered together, it becomes egg butter, which contains red and yellow vitellin and carotene. When dissolved in egg butter, it is red and yellow, which increases the sensory properties of salted eggs. The oily salted duck eggs are a sign of good curing. In addition, salted duck eggs are rich in inorganic salts such as calcium and iron, and the calcium content and iron content are higher than those of eggs and fresh duck eggs, so it is a good food to supplement calcium and iron in summer.

However, even the best food can't be eaten without restraint. The salt content of salted eggs is generally around 10%, and it is easy to get high blood pressure if you eat too much.