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

Artniya:

We take pride in working with the best duck farmers in the industry to ensure your satisfaction.

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.

Friday, June 18, 2010

Nutrient content in duck eggs (values per 100 gram food portion):

Water, 70.83 g

Energy, 185 393 kcal

Energy, 776 kj

Protein, 12.81 g

Total fat, 13.77 g

Carbohydrate, g 1:45

Fiber, g 0

1:14 g pulp

Mineral

Calcium, Ca, 63.7 mg

Iron, Fe, 3.85 mg

Magnesium, Mg, 16.5 mg

Phosphorus, P, 220.1 mg

Potassium, K, 222.3 mg

Sodium, Na, 146 mg

Zinc, Zn, 1:41 mg

Copper, Cu, 0062 mg

Manganese, Mn, 0038 mg

Selenium, Se mcg 36.4

Vitamin

Vitamin C, ascorbic acid, 0 mg

Thiamin, 0156 mg

Riboflavin, mg 0404

Niacin, 0.2 mg

Pantothenic acid, 1862 mg

Vitamin B-6, 0:25 mg

Folate, 80 mcg

Vitamin B-12, 5395 mcg

Vitamin A 1328 IU

Vitamin A, RE, 399 mcg_RE

Vitamin E, 0.74 mg_ATE

Fat

Saturated Fatty acids, saturated, 3681 g

4:0, 0 g

6:0, 0 g

8:0, 0 g

10:0, 0 g

12:0, 0 g

14:0, 0054 g

16:0, 2996 g

18:0, 0632 g

Unsaturated Fatty acids, monounsaturated, 6525 g

16:1, 0441 g

18:1, 6084 g

20:1, 0 g

22:1, 0 g

Unsaturated Fatty acids, polyunsaturated, 1223 g

18:2, 0558 g

18:3, 0102 g

18:4, 0 g

20:4, 0319 g

20:5, g 0

22:5, 0 g

22:6, 0 g

Cholesterol, 884 mg

Amino Acid

Typtophan, 0:26 g

Threonine, g 0736

Isoleucine, 0598 g

Leucine, 1097 g

Lysine, g 0951

Methionine, 0576 g

Cystine, 0285 g

Phenylalanine, 0.84 g

Tyrosine, 0613 g

Valine, 0885 g

Arginine, 0765 g

Histidine, 0.32 g

Alanine, 0631 g

Aspartic acid, 0777 g

Glutamic acid, 1789 g

Glycine, g 0422

Proline, 0:48 g

Siren, 0963 g

Team creat EggGroup @Juni 2010
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Make Salted Eggs



11 September, 2010 on 3:04 am Saved in Egg, Tips & Tricks

Material:
10 Minutes Duck Eggs
10 Kitchen spoons salt
1000 ml Water

How to Make:

1. Clean the duck egg with the rubbing / brushing and cleaning of selected eggs really good.

2. Prepare a Tupperware container to store / brood duck eggs (by using single Deco).

3. Pour water into the container single input Deci and salt and stir well, so that a salt water solution.

4. Enter a duck egg that is clean into the solution.

5. Close the container tightly, then place the dry store.

6. For eggs with low levels of stored keasinan one week only, to strangeness being stored for two weeks and if you want to "Egypt" (egg yolk until the oil out) saved up to three weeks then in the egg can be boiled or make other dishes


Welcome Trying .... !

Tips:

1. How to select good eggs, put eggs in water when submerged means good.

2. By using Tupperware to make salted eggs without ash / powdered bricks and more easily and the result is soft and more uuueeeenakk ... ....
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