Basic technology of food product 4: salted egg

Seems that I am too lazy to update blog again. But just write a short one again.^^

This is our lab for salted eggs, the longest processing time we have made as we have to wait for it for 2 weeks time. We have done it on not only duck eggs but also chicken eggs. As you can see for the color, we are given task to make herbal salted eggs which my group flavor is pandan leaves. ^^ nice color and seems not bad right?? hehe

 After two weeks, finally we can get our food product. The salted eggs each one of us get 1 duck egg and also 1 chicken egg to compare the final product which one is better and more suitable.

 Then ask my friend Asmeelya to cut it for me at the same time pass half of each to her as I m afraid of the high salt.. High cholesterol.. All high.. @@ but the only benefit.. to preserve food! haha..

so can anyone of you differentiate between those two eggs? 

 If in comparison, the chicken egg is still high in moisture. meaning the water inside the eggs is still highly available. But it is still more salty. In terms of egg yolk It is all right unlike the one i checked in internet saying it is very bad. Perhaps it takes a longer time to make a more successful salted chicken egg.

And this is the salted duck egg which normally you will see it in the market. The texture is more firm and I was surprise that in comparison it is not as salty as the chicken egg. So I am more prefer of this one.. ^^ 

But one thing that I m not very sure is that I can differentiate the pandan leaves smell out of the food product we get. It is just salty that I can sense. Haha.