Sihai network

Why does salted duck egg produce oil? How to marinate salted duck eggs at home?

Is salted duck egg on your table near Mid Autumn Festival? Especially the salted duck egg with a lot of oil. Everyone loves it. It makes people have a big appetite. So, why does salted duck egg produce oil? How do you make salted duck egg at home?

Why does salted duck egg produce oil?

You may refuse a bowl of delicious but greasy pig's hooves, but you will never refuse a salted duck egg yolk flowing with oil. The most attractive thing about salted duck egg is the yolk flowing with oil. The oil from salted duck egg mainly comes from the fat in the yolk, which contains about 33% fat. In the fresh duck egg yolk, fat, protein, sugar, lecithin and water are combined as a whole, presenting a uniform colloidal shape.

After salting duck eggs, salt seeps into the eggs (salting out), which gradually destroys the uniform colloidal state of the yolk, coagulates the protein slowly, and drains out the water in the yolk. The small fat with uniform distribution gradually accumulates into the oil. In this way, the salted duck eggs will be oily, and the yolk will harden. Oil is a sign of salted duck eggs.

Is the oil of salted duck egg put when it is salted

In fact, the oil of salted duck egg is not added later, but its own oil. The fat content of egg yolk is very high, duck egg is higher than egg, and almost 99% of these fat is concentrated in the egg yolk. The fat in the yolk of a duck egg accounts for about 36% of the weight of the egg yolk, that is to say, one third of the yolk is fat, which is large enough.

So why can't the fresh duck egg or boiled duck egg see the fat come out? Because the protein and fat in the yolk of the fresh duck egg or boiled duck egg are combined together, and the protein is equivalent to an emulsifier, which divides the fat into small oil drops and encloses them in the middle. So we can't see the fat in the yolk.

But why does the oil spill out after salting with salt? Because the duck egg absorbs salt, the salt content in the egg white increases, and the water in the egg yolk will flow to the egg white, and the water in the egg yolk becomes less. After the salted duck egg is heated and cooked, the protein changes again, so there is no way to emulsify the oil, so these original 'small oil drops' are gradually fused together and formed Big oil drops, the oil oozes out.

The key points of salted duck eggs to make oil

To ensure that salted duck eggs are salted to produce oil, it is mainly due to dehydration of salted duck egg yolk, protein coagulation and fat separation in salted duck egg yolk, which should be done in the process of salting:

1. Soaking in high concentration liquor

After the duck egg is washed and before it is put into brine, the washed duck egg can be immersed in high concentration pure white wine for 20 minutes, because alcohol can accelerate protein coagulation, separate protein and fat in the process of salting, so as to produce oil.

2. Let duck eggs dip in salt repeatedly

Dip the salted duck eggs soaked in alcohol into a layer of toilet paper, wet them with alcohol and dip them into salt again. More salt can taste faster, dehydrate the salted duck egg yolk more severely, accelerate fat separation and gather into oil.

3. Wrapping duck eggs with plastic wrap

After the duck egg is dipped in salt, it can also speed up the protein coagulation and extrude the oil by wrapping the duck egg in the fresh-keeping film in the sun for a day, so that the oil yield of salted duck egg is higher after the salting is successful.

(related link: salted duck egg salting method oil)

Note: salted duck eggs contain more cholesterol than before. The egg yolk cholesterol content of eggs and duck eggs is very high. The cholesterol content of the egg yolk of an egg has basically reached the highest value that can be taken in a day, while the yolk cholesterol content of salted duck eggs is higher, so salted duck eggs should not be greedy even if they are delicious.