RRI.CO.ID, Bogor - Indonesian typical cuisine salted eggs have distinctive taste and extended shelf life. However, expert conveyed people need to eat them wisely.

IPB University ecological genetics expert, Professor Ronny, said salting extends egg shelf life to approximately one or two months. However, salt penetrating the eggshell also alters protein structure and significantly increases sodium content.

"Salting eggs can indeed help them last longer, but it is also important to understand that this process may reduce protein content through denaturation while significantly increasing sodium levels," Professor Ronny explained in IPB University website on Monday, July 20, 2026. He said consumers should consider these nutritional changes, especially those with hypertension or heart disease.

The expert said salted eggs remain highly valued because of their convenience, distinctive savory flavor, and cultural significance. In regions such as Brebes, salted eggs have become an important culinary identity and valuable source of income.

Besides traditional boiling, salted eggs are now prepared through roasting, smoking, and modern culinary innovations, including sauces and toppings. Their practicality, unique flavor, and long shelf life continue attracting consumers throughout Indonesia.

Professor Ronny mentioned salting methods include wet, dry, and oven techniques lasting approximately seven to fourteen days. He said the process creates firmer, oilier egg yolks while preserving eggs naturally through the use of salt.

However, salt absorption triggers protein denaturation, reducing some biological functions and lowering overall protein content. He added sodium levels increase, while certain water-soluble vitamins, especially vitamin B complex, may also decline during salting.

The Professor further said research indicates protein content can decrease by approximately thirty percent after seven days. He explained high salt concentrations accelerate protein degradation and alter egg texture by drawing water from egg whites.

Moreover, to minimize nutritional losses, Professor Ronny recommended using moderate salt concentrations between one hundred and one hundred fifty grams per liter. He also advised limiting the salting period to fewer than ten days and applying appropriate cooking techniques, including combined steaming and oven methods.

He conveyed ovens operating at approximately ninety degrees Celsius help maintain moisture and preserve the eggs' distinctive flavor. Adding herbs such as tea leaves or ginger can enhance aroma while helping extend salted egg shelf life.

Professor Ronny emphasized salted eggs should be consumed in moderation rather than becoming a daily dietary staple. He particularly advised people with hypertension or heart disease to limit consumption because of their elevated sodium content.