A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste.
Salted egg is rich in protein, amino acids, lipids, essential fatty acids and minerals. It undergoes alkaline degradation of proteins which leads to the generation of many functional peptides and amino acids to the certain amount.
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