Salted Eggs

Salted eggs are whole eggs, typically duck or chicken, preserved in a brine of salt and water, or packed in salted charcoal paste. The salt draws out moisture and preserves the egg, while also curing the yolk, giving it a firmer texture and a distinct salty, umami flavor.

Salted eggs are used to add a rich, savory, and slightly salty flavor to dishes. They are often found in Asian cuisine, particularly in rice dishes, dumplings, and baked goods like mooncakes. Manufacturers may use them as a flavor enhancer in savory snacks and prepared meals.

Salted eggs are a natural food product and do not have a specific regulatory status as an additive in the US. They are a source of protein and fat. However, they are high in sodium due to the curing process. The FDA does not set ADIs for whole foods like salted eggs. International bodies like JECFA have evaluated salt (sodium chloride) and established acceptable daily intake levels, but this does not directly apply to salted eggs as a whole food.