How to pickle black stinky duck eggs

Many people like to eat duck eggs in their lives, but there are many types of duck eggs, some are black stinky duck eggs, and some are white salted duck eggs. Some people think that stinky duck eggs taste particularly fragrant, so everyone likes to eat this kind of duck eggs. When pickling duck eggs, they like to deliberately make the duck eggs smelly. In fact, this production method requires attention to fermentation, so that there will be such an effect.

1. Stinky duck eggs are edible, just don’t eat too much.

The reason why stinky duck eggs have a special fresh aroma is that the protein will decompose into multiple amino acids during the corruption process. There are many examples of using bacteria (fungi) to help decompose protein, such as fermented tofu, oyster sauce, etc.

Be careful when eating this kind of food. You must cook it for more than 20 minutes before eating it. Be careful of botulism poisoning. Botulinum toxin is secreted by Clostridium botulinum and is the most toxic poison in the world. Botulinum toxin is unstable when exposed to heat and can be destroyed by heating. Heating for 20 minutes is enough to destroy it.

However, you cannot eat rotten duck eggs. The smelly ingredient in them is hydrogen sulfide (H2S), which is a highly toxic ingredient and very harmful to the body.

2. Generally, fresh eggs can be eaten if they become smelly during the pickling process. If they become smelly before being pickled, they must not be eaten.

Eggs become smelly during the pickling process because when eggs are stored for too long or cracks appear, the bactericidal substances in the egg white will gradually be consumed and reduced. Under the common conditions of temperature, water quality, salt content and environmental microbial flora, bacteria that invade the egg through the pores or cracks in the eggshell can multiply in large numbers and metabolize and decompose to produce methane, nitrogen, ammonia, carbon dioxide and other chemicals that are harmful to the human body. The bad smell of eggs is caused by these substances.

Even after cooking, the amines, nitrites, bacterial toxins, etc. in rotten eggs still exist. Eating too much or for a long time will cause poisoning symptoms such as nausea and vomiting. In addition, nitrite and bacterial toxins are carcinogens in the human body. Long-term consumption and accumulation in the body can also induce cancer. So if the eggs have gone bad, you can no longer eat them.

Nutritional value of duck eggs

1. The protein content in duck eggs is comparable to that in chicken eggs, but the total amount of minerals in duck eggs far exceeds that in chicken eggs, especially iron and calcium.

2. After being pickled, duck eggs still have good nutrition. It is rich in fat, protein and various amino acids needed by the human body. It also contains calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body, and is easily absorbed by the human body.

1. Look at the color. Light blue green-skinned duck eggs are basically laid by new ducks, because the ducks are young and strong, they lay eggs vigorously, the calcium content is higher, the shells are thicker, and they are difficult to break; duck eggs with white shells are laid by older ducks, because the ducks are old and weak, they lay eggs weakly, so the shells are thinner and easily broken. There is also a kind of duck egg commonly known as "sand shell" in Wenzhou dialect. The shell is rough and spotted. This egg has a thin shell due to malnutrition and is easily damaged. Remember: eat old ducks and buy new eggs. Green-skinned duck eggs are the first choice of consumers.

2. Listen to the sound. The duck eggs commonly known as "iron sound" by insiders have no pores and a very smooth surface. A slight, sharp sound will be made when you flick them with your fingers or gently knock two duck eggs together. Such eggs are very rare and are fine for eating, but not for making preserved eggs or pickled salted eggs. The reason is that duck eggs without pores will still be fresh eggs after being pickled for a month.