A popular method for processing salted eggs in the Brebes is the Pateros method. The salted egg is prepared Pateros style by mixing clay (from ant hills or termite mounds), table salt and water in the ratio of 1:1:2 until the texture of the admixture becomes smooth and forms a thick texture similar to cake batter. The fresh eggs are individually dipped in the admixture, and packed in 150-egg batches in newspaper-lined 10x12x18 inch wooden boxes (often residual boxes of dried fish packing). The whole batch is then lightly wrapped in newspapers to slow down the dehydration process.

The eggs are then stored indoors at room temperature over the next 12 to 14 days to cure. This way the salt works its way into the eggs uniformly in the batch. Curing can last up to 18 days, but that results in very long-lasting red eggs that can have a 40-day shelf life, which is largely unnecessary, as the eggs are stocked and replenished biweekly.

After the two-week curing period, the eggs are hand-cleaned with water and a brush and prepared to be boiled in low heat for 30 minutes. Time is measured from the first moment the water boils and the immersion of the eggs. The 50-egg batch is then wrapped in fish nets for ease of removal from the cookware. The cookware must be large enough to accommodate the batch with a two-inch covering of water.

Chicken eggs may be processed the same way, although up to 10% of the batch can break during the process.

[edit] Cholesterol Content

According to the Health Promotion Board of Singapore, one salted duck egg yolk weighing about 70g contains 359 mg of cholesterol.[citation needed] The recommended cholesterol intake for a healthy diet should be less than 300 mg a day.[citation needed] A single salted egg yolk exceeds the recommended cholesterol intake and if eaten regularly, there might be a greater risk of elevating blood cholesterol level. However, many health experts[who?] in the West and in the rest of Asia believe not all the cholesterol in an egg can be absorbed, thus the actual negative impact is much less, although not established at this time.

[edit] References

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Incubation of duck eggs is not all that difficult and can be very rewarding, but it is important that you use an accurate egg incubator and follow the manufacturer’s instructions.

Saturday, June 12, 2010

Much of the information available on incubating and hatching chicken eggs can be applied to ducks, as long as the important differences between these two species are taken into account. Since duck eggs are larger than chicken eggs, setting trays must be designed to accommodate their larger size. Eggs from common ducks like Pekins require 28 days to hatch. Eggs from Muscovy ducks hatch in about 35 days after setting. When larger numbers of duck eggs are to be hatched, large commercial incubators (setters) and hatchers are normally used. Pekin duck eggs are kept in a setter for 25 days and then transferred on the 25th day to a hatcher where they remain until they hatch on the 28th day. Eggs are automatically turned while in the setter (usually hourly). It is not necessary to turn eggs in the hatcher. Basic procedures and conditions for hatching duck eggs are as follows.

1. If the incubator is not already in operation, start the incubator and allow the temperature and humidity to stabilize a day or two before setting eggs. Set the temperature at 37.5°C (99.5°F) and relative humidity at 55% (84.5°F on wet bulb thermometer). Set ventilation as recommended by the incubator manufacturer. Eggs must be turned, either automatically or by hand, a minimum of 4 times a day. Most automatic turning devices are set to change the position of the eggs hourly.

2. Select eggs to be set by carefully inspecting and candling them at the time they are put in setting trays. Do not set eggs that are cracked, double yolked, misshapen, oversized, undersized or dirty. For best results, set eggs within 1-3 days from the time they were laid. There is an average loss of about 3% hatchability for eggs stored 7 days before setting, and about 10% loss for those stored 14 days. Always set eggs with the small end down, except in the case of small incubators that have no trays. If eggs have been stored in a cooler, take them out of the cooler the night before setting and allow them to warm to room temperature.

3. On the day of setting, put eggs in incubator, close the doors and allow the incubator to reach operating temperature. Check frequently to make sure the incubator is working properly the first day, and continue checking thereafter at least four times a day.

4. At about seven days after setting, candle the eggs and remove any eggs that are infertile (clear) or have dead germ (cloudy).

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