It's not just any regular egg yolk, its yoke from assaulted egg or Shandon.

And when they're boiled, they look like this as opposed to this, uh, e, uh, down to lose, uh, have a handle.

People love the salty flavor so much that it's even been used in potato chips.

It's a classic ingredient in Chinese cuisine, and this city in China is famous for them because which produces these gorgeous eggs Or just two?

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There are two ways to make salted eggs.

The traditional way involves packing it in mud while the modern way uses a vacuum seal.

Let's look at the traditional way.

First, the eggs are inspected under a light to check for deformities.

Then a clay is made with these ingredients.

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And finally water is added to bind it all together.

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The mud creates a vacuum seal around the egg to keep out harmful bacteria.

Three.

Key ingredient in the mud assault, which diffuses into the egg white and yolk through the power of osmosis.

The water molecules exit the yolk into the egg white and then out of the shell.

That's why when you crack open a salted egg, the yolk is solid because the water from the yoke has been drawn out.

The ash absorbs that water and enhances the flavor.

Three.

Eggs air left to sit for 30 to 40 days, depending on the temperature of the environment.

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But while the egg yolk is solid, the egg white is still soft, which means they're still raw and need to be cooked at home before they could be eaten.

But nowadays, many eggs air made on an assembly line and sold ready to eat.

The process is similar to the traditional way.

The eggs are also coated with mud and salt, but then the mixture is washed off and the eggs are inspected through a light for quality control.

Finally there, vacuum sealed.

The main difference is that after the eggs air vacuum sealed, they're steamed in the high pressure cookers so they could be eating right away.

For the average consumer, there's not much of a difference between traditional eggs and modern eggs.

But who's a professional can tell the difference.

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Heart for beta carotene is the same pigment that turns carrots orange.

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He says the secret to a great salted egg is a happy and well fed duck.

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