Do you know Why Salted Eggs Usually Made from Duck Eggs?

RRI.CO.ID, Jakarta – Savory, salty, and convenient, salted eggs are a familiar food for many Indonesian people. They can be eaten on their own, served as a side dish, or added to various meals. They are also known for their relatively long shelf life and convenience. But have you ever wondered why salted eggs are more commonly made from duck eggs rather than chicken eggs?

One reason duck eggs are widely used to make salted eggs is the characteristics of their yolks, which contribute to the distinctive texture and flavor produced during the salting process. A 2009 study by Kaewmanee, Benjakul, and Visessanguan, published in Food Chemistry, found that the yolk accounts for around 33.94 percent of a duck egg. This composition contributes to the characteristics of the egg after it undergoes the salting process.

During salting, the water content in both the egg white and yolk gradually decreases, while the salt content increases. The process also causes structural changes in the yolk and the release of oil, resulting in the dense texture and distinctive flavor commonly associated with salted eggs.

Traditionally, salted eggs are prepared using salt as the main ingredient. The eggs can either be soaked in a salt solution or coated with a mixture of salt and materials such as clay or ash. They are then stored for several weeks to allow the salting process to take place. During this period, salt gradually diffuses through the pores of the eggshell into the interior, while water moves out from inside the egg.

In Indonesia, salted eggs are enjoyed not only as a side dish, but also as an accompaniment to rice and various other meals. They can easily be found in traditional markets, restaurants, and souvenir shops. One of the regions best known for its salted egg production is Brebes in Central Java, where the food has become part of the local culinary identity as well as an important source of income for the community.

Professor Ronny, an Ecological Genetics expert at IPB University, explained that the popularity of salted eggs in Indonesia is not solely linked to their taste, but also to their cultural and economic value. In a statement published on the IPB University website, he noted that salted eggs generally have a higher selling price than fresh eggs and have become part of the livelihoods of communities in several regions.

“Salted eggs are highly valued in Indonesia because they usually have a higher price than fresh eggs. In various regions such as Brebes, salted eggs have even become an important part of culinary culture and a valuable source of income for many people,” he said.

While traditional methods remain popular, salted eggs have also evolved with modern culinary trends. Besides being boiled, they can now be roasted or smoked. Their yolks are also increasingly used to make sauces and as toppings for a variety of contemporary dishes.

From a simple food preservation technique, salted eggs have developed into an integral part of Indonesia’s culinary heritage. Their savory and salty flavor, distinctive yolk texture, and versatility have helped keep salted eggs popular among Indonesians to this day.