Among all kinds of cooking methods, boiling can retain the nutritional value of duck eggs better than frying, frying and frying, and the taste is more original. Moreover, the cooked fresh duck eggs have not been soaked in salt, so there will be no problem of excessive salt intake. In the process of making salted duck eggs, the main raw materials are duck eggs and salt. Some informal processing points pursue low cost or shorten production cycle. The quality of salt used can not meet the requirements of relevant standards, and harmful substances such as barium chloride and nitrite in inferior salt will penetrate into salted duck eggs. It poses a threat to human health.

In contrast, salted duck eggs are not suitable for pregnant women, people with spleen and stomach deficiency and diarrhea. Patients with hypertension, diabetes, cardiovascular diseases, liver and kidney diseases should eat less salted duck eggs, and excessive consumption is easy to edema.

Even so, salted duck eggs still have their own advantages. Traditional Chinese medicine believes that salted duck eggs are superior to salt-free duck eggs in clearing lung fire and reducing yin fire, and cooking can cure diarrhea. Among them, salted duck egg butter has the effect of improving eyesight and nourishing eyes, and can also treat children's food retention. External use can treat burns and eczema. Compared with ordinary duck eggs, some protein in salted duck eggs is decomposed into amino acids. Because of salting, the salt in eggs increases, and the inorganic salt in eggs also increases slightly, which is more conducive to the absorption of nutrients.

In fact, eating too much of anything is a burden on the body. It is recommended to enjoy life and not to overeat.