What should I do with the salted eggs left over from the food? How do you make the most of it?

Make egg yolk crisp, egg yolk moon cake will leave a lot of salted duck egg white, salty to death, can not be boiled and eaten immediately, throw away is indeed a pity, without advice to the kitchen to share how to use the salted egg yolk white, practice the practice, it is really very good, write it down and share it with friends who can use it. The egg white strips can be used to cook vegetarian soups, stir-fried with vegetables and fruits, and mixed with amaranth.

1. Make the remaining 40 loose egg whites of the egg yolk mooncake, mix vigorously and evenly. 2Add 40 grams of sugar and 100 grams of whole wheat flour (medium and high gluten can be used) mix well 3 Electric cake pan heat at high temperature, scoop a teaspoon of egg white paste and flat, cover with an overseas Chinese lid and fry on high heat again. 4. When the surface is solidified and the bottom is light yellow, turn it over and cover it tightly again and fry it.

5. When both sides are light yellow, you can get out of the pot. You can directly marinate the eggs, and then separate the egg yolk and protein, but after pickling, the egg yolk is coagulated, but the egg white or liquid, so the extraction of egg white and egg yolk in this situation will be easier, and after the separation is carried out, the egg yolk will be melted according to the specifications, so you can get a particularly good salted duck egg yolk product.

If you make egg yolk according to the first method, then the egg white also has a lot of salt in it, and duck egg yolk white is also a food raw material that can be used, but because the salt content of salted egg white is definitely too high, it is not too much in food. Able to blend and make concentrates with a certain share. You can also extract the egg yolk and egg white first, and then pickle the egg yolk immediately, and this kind of situation can also be used to produce egg whites into a variety of products, and used in a variety of foods, and can also be made into egg white powder.

The most common scope of application is to introduce into meat foods such as sausages, because this kind of meat food needs a lot of salt in the production and manufacturing situation, and add an appropriate amount of duck egg yolk white, you can solve the problem of adding a lot of salt, and the protein in egg food white is also a very good protein. However, some manufacturers will also use duck egg yolk white as a solution for desalting, and after the salt content of egg white is reduced, it is also possible to use some cake baked goods.

The leftover egg whites can be used for stir-frying, such as scrambled cucumbers, scrambled eggs, and put them in are all very good seasonings.

You can boil porridge to eat, the taste is also very good, and it is good for the body to supplement some nutrients.

First of all, we will clean the salted duck eggs, it is best to brush them with a brush for a while, so that it is easier to absorb the flavor, and then put them into the jar and add an appropriate amount of boiled water, add salt and seal for a month.

hello！I am a salted duck egg that is dense and soft and rich in oil. Crack open the eggshell, pick the surface of the salted duck egg with chopsticks, and the red and bright oil flows out of the coarse sand egg yolk.

Processing method.

1. The salt mud coating method is to mix salt water and loess into a slurry, and evenly coat the eggs to process and make salted eggs.

Preparation of salt mud (calculated on the basis of 150 eggs): table salt 0 6 kg to 0 75 kg, dry loess 0 65 kg to 0 75 kg, cold boiled water 0 4 kg to 0 45 kg.

Tempting salted egg yolk.

Process: Pour the salt into cold boiled water to dissolve, add dry loess and stir into a paste. Take 3 to 5 eggs each time and put them into the salt mud, so that the eggshells are all covered with salt mud and put them in the tank, and pour the remaining salt mud on the egg surface after the basic filling, cover and seal.

The time required for salted eggs to ripen is about 35 days in spring and autumn, about 20 days in summer, and about 55 days in winter. When the salted egg is eaten after it is ripe, the egg is first taken out and washed, and it is ready to eat when cooked.

2. The saltwater soaking method is to soak and marinate salted eggs in salted water. During processing, the brine concentration is prepared to 20% (80% boiling water, 20% salt), and the raw eggs are washed and soaked in salt water, and the top layer of the egg should be pressed with a bamboo fence or other things to prevent the top egg from floating and exposing the water. The tank is covered and sealed for about 30 days, and the salted eggs can be matured.

Salted eggs processed by saline immersion should not be stored for a long time, otherwise black spots are prone to appear on the eggshell.

3. Pickled spiced salted eggs, spiced salted eggs are fresh duck eggs processed with condiments. Pickling method: first remove the loose yolk eggs and cracked eggs that are not easy to process in the fresh duck eggs, and then wash and drain the fresh duck eggs.

Generally, 100 fresh duck eggs with 120 grams of cinnamon, 70 grams of fennel, 50 grams of chili powder, 750 grams of salt, and 3000 grams of water; Boil for 1 hour, discard the residue after cooling, and then add 50 grams of five-spice grains to make a mud that is not thick or thin. When marinating, take 3 5 fresh duck eggs with your left hand, put them in the mud, put the eggs stained with mud into the small vat with your right hand, and seal them tightly with a lid after filling them to prevent air leakage. Spiced salted eggs can ripen in 25 to 30 days in summer, 40 to 50 days in spring and autumn, and taste best in 70 to 80 days.

4. Soaking wine and applying salt method, which is a convenient processing method for salted duck eggs. Prepare two bowls and fill each with a small half bowl of white wine and salt. Wash and dry the fresh duck eggs, first roll them in wine (so that the eggs are fragrant), and then roll them in salt so that each part of the duck eggs is stained with wine and salt.

Then put the duck eggs into a plastic bag, tie the bag tightly to isolate the air, and then put on an extra plastic bag, and tie the bag tightly. You can eat it after about two weeks, if you leave it for a long time, it will be too salty, and after cooking, soak it in boiling water for a period of time to reduce the salty taste. The advantage of this method is that it does not require special containers or spices.

Ingredients: 20 duck eggs, 20 Sichuan peppercorns, star anise, a small piece of cinnamon, a bay leaf, an appropriate amount of sea salt, and 100 ml of Hongxing Erguotou liquor.

Method 1Wash the skin of the duck eggs and let them dry;

2.Put the peppercorns, star anise, cinnamon, and bay leaves in the seasoning box and tighten them;

3.Pick up an appropriate amount of water in the pot, put it in the seasoning box of 2, **, turn to low heat and cook for another 10 minutes after boiling, add sea salt and stir until melted, turn off the heat and let it cool;

4.Put the duck eggs in the prepared glass jar, take out the seasoning box in the boiled brine, pour the water into the glass jar and cover the duck eggs;

5.Pour in the liquor, cover and put it in a cool place for a month.

After the pot is hot, put in the oil, put in the eggs after the oil is spicy, the fire should not be too big, keep turning the eggs to avoid paste, and start the pot for a while.

1. Refrigerator preservation: Store the salted duck eggs in the refrigerator for refrigeration, if they are 0-2 degrees, they can be stored for about 2 months.

2. Salt water preservation: After the salted duck eggs are cooked, wipe the water on the surface clean, and then place them in saturated salt water for preservation, pay attention to a cool and ventilated place, which can prevent bacteria from breeding and will not increase the salt content of salted duck eggs. This method can almost eliminate the loss of storage for about 2 months, in the process of preservation to pay attention to observe the changes of the brine and need to be better in time, otherwise there will be deterioration.

3. Vacuum preservation: After the duck eggs are cooked, they are evacuated, which is the most secure method and can be placed for a longer time, but this needs to be operated by a special processing plant or an instrument that holds the door.

Salted eggs are served as a side dish for breakfast porridge, and they are also a snack for drinking beer in summer. The egg white is not salty, the egg yolk is oily, the taste is excellent, and most importantly, it is simple and convenient, and the pickling time is not long. This is a salted egg that I recently pickled.

Because these three eggs are different in size, the pickling time is the same, and the pickling time is naturally different, which avoids the problem that the same kind of eggs become saltier and saltier in the end because of too much pickling.

In the process of marinating, the goose eggs are placed on the lowest layer, the second layer is the duck eggs, and the first layer is the eggs. Of course, you can also marinate just one.

The first step is to wash the eggs and dry them slightly.

The second step is to prepare some high-strength wine and roll the eggs in the wine, which is to sterilize and absorb the flavor.

The third step is to prepare a bag of fine salt, and roll the eggs full of wine in the refined salt, taking care to dip the whole egg with salt as much as possible.

The fourth step is to put the eggs into a large glass bottle that is washed and dried in turn, and the lid is closed.

Finally, wait 15 to 20 days, the salted egg is successfully marinated, and it is ready to eat.

In addition, a Chinese medicine practitioner told me that my eyes are not good at vision, and eating salted egg yolk often is good for my eyes. Take a closer look at my salted eggs. Only more than 20 were pickled.

1. Take half a bowl of water, add about 30 grams of salt, and stir well. At the same time, add 10 grams of star anise and 10 grams of Sichuan peppercorns.

2. Pour the water with salt into the red mud, stir well, (no red mud can use the local viscous slightly more viscous soil, no impurities in the soil is the best) stir the red mud into mud.

3. Clean 20 raw duck eggs, it is best to choose Gaoyou's duck eggs, the salted duck eggs have a better taste, and remove the debris on the surface of the eggshell.

4. Smear the red mud on the duck eggshell, and apply it evenly.

5. All duck eggs are placed in the supermarket purchase or bag, tightly sealed, and packed into several bags to ensure that the bag is sealed and placed in a cool backlit place.

6. It can be eaten after 3 days, and the cooked duck eggs already have the taste of salty and salty kernels; A few more days to a week can achieve the effect of salted duck eggs; After half a month, the butter in the egg yolk can be marinated.

How to make homemade salted eggs:

Ingredients: 12 fresh duck eggs, 100ml of high liquor, 150g of fine salt

Steps:1Roll the fresh duck eggs in a circle in the white wine.

2.Then roll in a circular circle of fine salt to evenly coat the surface of the eggs with a layer of salt.

3.Wrap the duck eggs in a piece of plastic wrap.

4.All duck eggs are rolled in salt and exposed to the sun for half a day.

5.Return the duck eggs to their original cartons and marinate in the shade for 25-30 days, turning the cartons over once a week.

6.Rinse the marinated duck eggs with floating salt, pour in cold water that has not covered the duck eggs, and boil over high heat for 8-10 minutes.

Tips:1Wrapping duck eggs individually in plastic wrap and exposing them to the sun before marinating can help the yolks get oily.

2.During the marinating process, the egg is turned over so that the inside of the duck egg is evenly marinated.

3.Depending on the size of the duck egg, the egg yolk will only be oily after 25-30 days of pickling, and the egg white will be relatively salty, if the egg white is not salty, it can only be marinated for about 20 days.

4.Rinse off the salt on the surface of the marinated duck eggs, dry them and store them in the refrigerator so that the duck eggs will not become saltier and saltier.

Salted duck eggs are loved by many people, but some people just don't know how to make delicious salted duck eggs, and some methods are too complicated! Today I will teach you a simple and feasible method, and the success rate is super high, try it

Ingredients: fresh duck eggs, plastic wrap, refined salt, high liquor (buy as you like, cheap ones are OK).

Step 1: Clean and drain the surface of the duck eggs, or wipe the water stains on the surface of the duck eggs with a dry cloth or paper towel

Step 2: Spend an hour or two in the sun

Step 3: Pour the high liquor into a container and soak in duck eggs for two or three minutes

It can be soaked in turns, and there is no need to buy many bottles of wine to soak all the duck eggs at once).

Step 5: Wrap the salted duck eggs in plastic wrap

Wrap the eggs in the sun for a day, this step is optional, because they have been dried after washing, and if they have not been dried before soaking, this step should not be omitted).

Note: Sun exposure is the key to oil, a day of exposure to the sun can accelerate the protein coagulation in duck eggs, and squeeze out the oil in the yolk.

Step 6: Tie the wrapped duck eggs tightly in a plastic bag (or in a well-sealed jar).

Store in a cool place such as a corner or in the refrigerator, and you can wait to eat. Cook as you eat.

Remember: the saltiness of marinating for about 7 days is just right, the egg yolk tastes rustling, and the taste is good.

When marinated for more than 30 days, the egg yolk is most oily! But the egg whites will be slightly salty. You can choose the time to eat according to your taste

Duck eggs are dipped in white wine and salt, wrapped in plastic wrap, and placed in a jar to marinate for 30 days.

How to cook salted duck eggs? Put the eggs in water and soak them in salt for 10 minutes, then scrub them clean, pour white wine on a plate, add 13 spiced salts, and marinate them naked.

Wash the eggs. Put it in the wine first. Then put it in salt and roll. A layer of salt sticks to the outside of the egg. Just put them one by one. It can be consumed after 2 weeks.

The easiest way to do this is to choose good duck eggs (eggs).

Wash the shell of the egg carefully with water (otherwise there will be bacteria in the egg hole) Put it on a plate and dry it thoroughly (be sure to dry the water thoroughly) Put the dried duck eggs into the liquor and soak it (any liquor can be, of course, the more advanced the better, generally use the mid-range one, or sorghum wine).

Put the soaked duck eggs (eggs) in the salt and wrap them in a layer (it will be better to put some peppercorns in the salt) Put the duck eggs (eggs) wrapped in salt into a sealed plastic bag, and tie the mouth tightly to prevent air leakage. Put it in a cool place and eat it in about ten to fifteen days. It is recommended to cook one before eating it, and if the taste is not enough, let it sit for a few days.