How to boil egg yolk oil, tips for boiling egg butter

The steps for boiling oil with egg yolk are as follows:

1. Boil 5 eggs first, take the egg yolk, put it in a waterless and oil-free pot, and crush the egg yolk with a wooden spatula.

2. Stir-fry over medium-low heat, open doors and windows and range hoods to ensure that the environment is free of oil and water.

3. Continue to stir-fry slowly over medium-low heat, it will smoke, and the egg yolk will stick together like carbon.

4. Continue to stir-fry to boil out the oil.

5. Keep stir-frying until most of the egg yolk is boiled into oil, then turn off the heat.

6. Collect it with a jar.

The trick to boiling egg butter is to select 10 eggs and cook them, then remove the shells and whites, use only the remaining egg yolk part and put it in the pot to crush, no additional oil is needed in the process, use medium heat to fry, which needs to be stir-fried constantly, and when the egg yolk is stir-fried until black, the egg butter can be produced.

Egg butter is not to be eaten, but it is very effective for eczema and some minor burns in children, which is equivalent to a panacea, and has many effects. Although social technology is very developed now, these ancient practices and experiences cannot be easily discarded, because the use of egg butter is very obvious and extensive, and many people can keep it at home.

To boil egg butter, you need to prepare: a large spoon, a small spoon, a gas stove, a cooking pot, a glass bottle (finished container), gauze (in this case, a disposable mask) and two eggs.

The specific steps are as follows:

1. Add cold water to the cooking pot, the water is as high as the eggs, cook for 20 minutes, be sure to cook, the egg yolk can not be soft;

2. After the egg is boiled, take the egg yolk, put it in a large soup spoon, and crush it with a small soup spoon, the more broken the better;

<>3. Put it on the gas stove to heat, use low heat, and constantly stir it, the egg yolk will slowly become sticky, and there will be a lot of smoke, and the range hood needs to be turned on;

4. Continue to heat and stir until the charred black is viscous and there is liquid, which means that the egg butter is basically ready, let it cool slightly and filter it;

5. There will be oil residue when heating to the egg butter, so it needs to be filtered with gauze, and the disposable mask is used to filter here, because the caliber of the glass bottle is too small, the mask is slightly pressed inward to prevent waste when pouring in;

6. Finally, the obtained egg butter needs to be put in the refrigerator to achieve the purpose of "removing fire poison".

1. Prepare an appropriate amount of eggs and water.

2. Prepare some good eggs first, preferably eggs laid by free-range chickens in rural areas, such eggs are more nutritious, healthy and pollution-free, and then put them in the pot to cook them, just like ordinary boiled eggs, no need to peel them.

3. Then remove the eggshell and egg white, leave the egg yolk in the middle, put it in an iron pot, heat it over low heat, and then use a shovel to break the egg yolk in the heating process, it will produce oil.

4. If there is no oil, you can use high heat, and then use a shovel to squeeze the egg yolk vigorously, so that the oil will come out, see it is oily, or continue to use low heat, otherwise the egg yolk is easy to paste, so that a lot of egg yolk will be wasted in vain.

5. Then wait until the egg yolk has turned black and bubbled, turn it off, and then use a spoon to take out the oil from the egg yolk and put it in a bottle to seal and preserve, you must pay attention to preservation, otherwise it will be bad in a few days.

Egg butter, also known as chicken oil, can be applied externally or internally, and traditional Chinese medicine believes that egg butter has the functions of clearing heat and emollient, reducing inflammation and relieving pain, astringent muscle building and protecting the sore surface. Nowadays, there are many diseases with egg butter, such as eczema, burns, chilblains, eczema, yellow sores, aphthous ulcers, thrush, tinea capitis, diaper dermatitis, hemorrhoids, lip wind, etc., and can be taken internally for gastric ulcers, chronic gastritis, pediatric dyspepsia, whooping cough, etc.

Egg yolk boiling oil recipe steps:

1. Put the eggs into the egg cooker and cook, then peel off the egg yolk and put it in a bowl;

2. Turn on low heat in the pot, add egg yolks, and crush them with a spoon;

3. Press the egg yolk as fine as possible while frying. The egg yolk is evenly heated, after about 15 minutes, the egg yolk will be a little burnt, the smoke will reach the maximum, the egg yolk will turn black, it looks like asphalt, at this time, press it with a spatula, and the egg butter will flow out;

4. Remove the heat and pour the egg butter into a porcelain bowl. After cooling, it is filtered with gauze to filter out the coarse carbon particles from the charring process, leaving the egg yolk black. Store in a cool, dry place or refrigerator for years.

Personal experience: 1. Scrambled egg and butter groups are better to use in a frying pan, preferably a thinner pan.

3. Due to the relatively small amount of oil output of egg yolk, one egg yolk can make about 2 ml of oil. Because it is recommended to prepare a few more eggs at a time, it is generally more than ten or twenty rounds of high withering.

The yolk is the part of the egg, and most of the nutrition of the egg is concentrated in the yolk part, which is as follows:

1.Most of the fat in eggs is concentrated in the yolk, and the fat in the yolk is dominated by monounsaturated fatty acids, half of which is the main ingredient in olive oil - oleic acid.

2.Various trace elements are also concentrated in the egg yolk, and there is a large amount of phosphorus in the egg yolk, as well as a lot of iron.

3.Vitamins are also mostly concentrated in the egg yolk, which contains vitamin A and vitamin D, as well as vitamin E and vitamin K, which are soluble vitamins.

Egg yolk is rich in trace elements, especially zinc and iron, which have the effect of improving the body's immunity. Secondly, it contains lecithin, triglycerides, cholesterol and vitelline. It plays an important role in the development of blood vessels and the nervous system.

The lecithin, triglycerides, cholesterol and vitelline in egg yolk play an important role in nervous system and physical development, delay the mental decline of the elderly, and prevent atherosclerosis.

Egg yolk bai boiled egg butter method:

Ingredients: Appropriate amount of chicken and egg yolk.

Materials: one piece of DAO cotton gauze, one bottle.

Specialized. 1. Remove the yolk after boiling the eggs.

2. Turn on low heat and put the egg yolk in a waterless and oil-free pot.

After a few minutes, it turns brown. Change to medium-low heat.

4. After turning black, it starts to smoke, and it is changed to medium heat.

5. After one hour, the oil will come out, continue to medium heat, and keep stir-frying.

6. Put gauze on a clean bottle to filter impurities, and pour the fried oil into the bottle.

7. The finished product is as follows, and it is stored in the refrigerator after cooling.

Tips for boiling egg butter, the method of taking the oil is the key!

If you use egg yolk to fry egg butter, you first have to heat the pan to a very high temperature, then separate the egg yolk, put it in at once, and stir-fry the egg butter.

Preparation of boiling egg butter:1. 6 egg yolks, cooked, no sugar heart.

2. Put it in a wok, the sticky the more broken the better. Be sure to keep the fire low.

3. Gradually change color, there is a little sticky feeling, continue.

4. The egg yolk has turned browned, continue to fry on low heat.

5. The egg yolk has turned black and oily.

Seasoned egg butter:

1. Cooked salted duck egg yolk pressed into a puree; Peel and shred the ginger; Cut the nail slices with garlic; Finely strip the onion.

2. Put the wok on the fire, put in the salad oil and burn until it is hot, add the egg yolk puree, ginger shreds, garlic slices, onion shreds, and then change to low heat and fry for about 20 minutes, until the oil is golden and the fragrance overflows, pour it into the container, let it cool and remove the surface foam, and you can take it at any time.

Characteristics: Golden color, rich fragrance.

Scope of application: color and seasoning of various vegetarian dishes and Qingque stews, such as "mushroom and vegetable gall", "chanterelle and cabbage heart", "stewed shrimp with shredded radish", etc.

The steps for boiling oil with egg yolk are as follows:

1. Boil 5 eggs first, take the eggs and get the early yellow, put them in a waterless and oil-free pot, and crush the egg yolks with a wooden spatula.

2. Stir-fry over medium-low heat, open doors and windows and range hoods to ensure that the environment is free of oil and water.

3. The small and medium-sized socks continue to stir-fry slowly, which will smoke, and the egg yolks will stick together like carbon.

4. Continue to stir-fry to boil out the oil.

5. Keep stir-frying until most of the egg yolk is boiled into oil, then turn off the heat.

6. Collect it with a jar.