general description
Duck eggs are the most nutritious waterfowl eggs, in
which have a large amount of fat and at the same time they have a specific
smell and taste. The weight of an average duck egg is 90 g, which is more
chicken 1,5-2 times. The shells of eggs are dense and their color may vary.
from white to bluish green.
In some countries, duck eggs are considered a very expensive delicacy.
This is how canned duck eggs are prepared in Japan. To do this, their
grease with a mixture of plant and mineral ingredients and leave
in earthenware for a hundred days. After that they are boiled and served with vinegar,
ginger and soy sauce. These boiled eggs can be stored for
2-3 months. In China, duck eggs are also stored for a hundred days, but for this
use an aqueous solution to which green tea, potash are added,
salt and burnt oak bark. This dish is called the “millennial egg”.
And if you add lime and sesame seeds to the water, you get an “imperial
egg “, in which all the white turns black, and the yolk
– green. In the Philippines, duck eggs are cooked when inside already
the chick is fully formed (beak, plumage, skeleton). The dish is called
“Balut”.
Where to find and how to choose
You can buy a duck egg directly on the farm
from the breeder or in a specialized store. Often eggs
much dirtier than chicken and on their surface there are many bacteria,
therefore, before use, they should be thoroughly washed in a running
water. If you take eggs with your hands, then be sure to wash after that
hands so as not to transfer salmonella pathogens to other foods.
Use and storage of duck eggs
Cooking time for duck eggs in salted water is
on average 10-13 minutes, soft-boiled – 6-7 minutes. For the best taste of the egg
before cooking, it is necessary to warm up to room temperature, so
this way, the protein will be slightly softer. High fat content
in egg white gives it an oily-viscous texture, which is especially
appreciated in baking dough. Compared to chicken,
duck eggs have a peculiar taste and smell, as they say “for an amateur”.
Store duck eggs in a cool, dark place (common
refrigerator section), but not more than 7 days.
Calorie content of duck eggs
Duck eggs are considered nutritious and fatty foods. 100 g raw
eggs 185 kcal. Overweight people should not get carried away with this
food.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Caloric value, kcal 12,8 13,8 1,5 1,1 70,8 185
Useful properties of duck eggs
Composition and presence of nutrients
According to the content of nutrients, vitamins and microelements, duck
the egg is very close to the chicken’s egg, but the fat content is significant
exceeds the amount of proteins. So they contain vitamins A,
E,
D,
V6,
V12,
To and
folic acid; minerals calcium,
phosphorus,
potassium,
selenium,
magnesium,
iron,
zinc,
sodium;
amino acids threonine, isoleucine, leucine, lysine glycine, proline, serine
and others.
Use in cosmetology
Like chicken eggs, duck eggs are used in folk cosmetics.
recipes. One of the best hair conditioners is duck
egg. Due to the presence of a large amount of fat, duck egg yolk
well nourishes weak, dull and brittle hair, enriching it with natural
substances. To prepare a softening-strengthening mask, you need
take two yolks, mix with 1-2 tbsp. l. olive oil and apply
along the entire length of the hair. Rinse off the mask after 10-15 minutes warm
water. A yogurt mask (100 g) will help against hair loss,
two duck egg yolks, honey and lemon juice (1 tablespoon each). The whole
the mass should be well whipped into a foam and spread over the hair roots.
Keep the mask on your hair for no more than 25 minutes, then rinse off with a cool
water.
Duck egg white is great for making masks for
oily skin it has a drying and tightening effect,
tightens pores, removes shine. To prepare it, you need to mix protein
with white cosmetic clay and apply in several layers to the skin.
After complete drying, it should be washed off with cool water.
A whole duck egg mask is suitable for combination skin. For
this egg needs to be mixed with raw potatoes
(2 tbsp. L.) Rubbed on a fine grater. Apply to face and leave
for 10-15 minutes. Then wash off the mass with lukewarm water.
In cooking
In cooking, duck eggs are used to make salads,
cold soups, mayonnaise and pastries. They can also be used
as Easter dyes.
Dangerous properties of duck eggs
Due to the high degree of risk of contracting salmonellosis, it is not recommended
eat duck eggs raw.
Duck eggs are heavy enough for the digestive system, so
their pediatricians do not recommend including children under 6 years of age in the diet.
They should also not be eaten by people who are allergic to eggs in general.
By watching the video, you will learn about World Egg Day, as well as an exceptional
the benefits of all egg products, how milk protein differs from protein
eggs and how to cook an unusual “ballet” omelet!
