Is Preserved eggs duck egg or egg

Preserved eggs is usually made from duck eggs, and eggs are also used in a few cases. Preserved eggs, also known as Century egg, is a traditional food processed by a special process. Alkaline substances are used in the production process to promote protein denaturation and solidification.

The traditional raw material of Preserved eggs is mainly duck egg. The egg shell of duck egg is thick and the proportion of egg yolk is high, which can form a more stable gel like texture and unique flavor after soaking in alkaline solution. The fat content in duck eggs is slightly higher than that in eggs, and during the pickling process, it is more likely to produce pine blossom patterns and a soft core effect. At present, more than 90% of the Preserved eggs products on the market use duck eggs as raw materials.

The Preserved eggs made from eggs is relatively rare. The egg shell is thin and the proportion of protein is high. The texture is hard after pickling, and the texture formation effect is not as obvious as that of duck eggs. However, Preserved eggs still has a unique flavor. Some local special processes will use fresh eggs to make the finished product, which is light yellow in color and has a more compact taste. These types of products are usually circulated in small areas and need to be distinguished carefully.

When purchasing Preserved eggs, you can observe the raw material information marked on the eggshell. Traditional Preserved eggs contains trace lead, so it is recommended to control the consumption frequency, and children and pregnant women should be careful. High quality Songhua egg white is amber and translucent, with clear layers of loose yolk and pine like crystal patterns. Eat as soon as possible after opening to avoid consuming high acid foods that may affect digestion and absorption.