IPB University Expert: Salted Eggs Are Delicious, But Their Nutritional Value Is Reduced
Salted eggs have long been part of Indonesian culinary tradition, especially in Central Java. Their distinctive savory and salty flavor makes them practical and versatile. They’re easy to carry, have a long shelf life, and can be eaten right away without needing a side dish.
However, despite their deliciousness, the salting process actually affects the eggs’ nutritional content. Therefore, people need to consume them wisely, especially those with hypertension and heart disease.
According to Prof Ronny, an expert in ecological genetics at IPB University, the salting process does indeed extend the eggs’ shelf life by about one to two months. However, the salt that enters through the pores in the shell also causes changes in protein structure and increases sodium levels.
“Salting eggs can indeed help them last longer, but it’s also important to know that this process can cause a decrease in protein content due to denaturation, and can also significantly increase sodium levels,” explained Prof Ronny.
Why Do Indonesians Love Salted Eggs?
According to Prof Ronny, salted eggs are popular because of their convenience, distinctive savory flavor, and their role in culture and the economy. Salted eggs are not merely a side dish; they are a symbol of regional culinary identity.
“Salted eggs are highly valued in Indonesia because they typically cost more than fresh eggs. In various regions, such as Brebes, salted eggs are even an important part of the culinary culture and a valuable source of income for many people,” he explained.
In addition to being boiled, salted eggs are now available in a variety of innovative forms, such as baked, smoked, or even turned into sauces or toppings for various modern dishes. Their convenience, distinctive flavor, and long shelf life keep salted eggs popular among the public.
Longer Shelf Life, Lower Nutritional Value
According to Prof Ronny, the salting process is done to give the eggs a more distinctive flavor while also extending their shelf life. This process can be carried out using wet, dry, or oven methods for about 7–14 days, depending on the salt concentration used.
“Salted eggs have a longer shelf life, usually 1–2 months, because salt acts as a natural preservative. Their distinctive flavor enhances the deliciousness of dishes. The salting process makes the yolk denser, oilier, and more savory. This salty flavor pairs well with rice or porridge, enhancing the dish’s taste,” he said.
However, the salt that seeps into the egg also triggers protein denaturation, thereby reducing some of its biological functions. Sodium levels increase, while some water-soluble vitamins, particularly B complex vitamins, may decrease during the salting process.
“Salting can cause protein denaturation because the salt penetrates the protein, damaging its structure and reducing its protein content. According to several studies, this reduction can even reach about 30 percent after seven days of salting with a high salt concentration,” explained Prof Ronny.
He added that changes in the egg’s texture are also influenced by the salt, which draws water out of the egg white, causing the yolk to become denser and oilier. Meanwhile, the fat content remains relatively stable.
How to Prevent a Decline in Nutritional Value
According to Prof. Ronny, the decline in nutritional value can be minimized by using a moderate salt concentration—around 100–150 grams per liter, limiting the salting time to no more than 10 days, and applying proper cooking techniques such as a combination of steaming and baking.
“The loss of nutritional value during salting can be reduced by controlling the salt concentration; it is recommended to use a moderate amount of salt (100–150 g/l) to minimize protein damage. Limit the salting time and avoid processes lasting more than 10 days, as this can accelerate protein degradation,” he said.
He also explained that using an oven set to around 90 degrees Celsius helps preserve moisture and flavor. Adding spices such as tea leaves or ginger can enrich the aroma while also helping to extend the shelf life of salted eggs.
However, Prof Ronny cautioned that salted eggs should be consumed in moderation and not made a daily staple, especially for those with hypertension or heart disease due to their high sodium content.
“The salting process increases sodium and reduces protein, so moderate consumption is important. For the sake of your health, treat salted eggs as a dietary variation rather than a daily staple. Pair them with other healthy foods and avoid overeating so you can safely enjoy their flavor,” concluded Prof Ronny. (*/Rz) (IAAS/HNY)
