Egg when removing the ash soaked in salt crust shaped like normal eggs, inside the white color of white when ripe, bright orange yolks to bright red, depending eggs and secrete an oily substancesalty.
Egg white has a salty taste, less salt and yolk fatty taste
Vietnamese salted duck eggs
Grade I: 70g min/pc
Grade II: 65g min/pc
Grade III: 60g min/pc
Package: 160pcs/ctn ; 580ctns/cont 20'
in one 1 cont 20': Grade I (30%) + Grade II (40%) + Grade III (30%)
Shelf life: 1-2 years
Contact us: http://vdelta.com.vn
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