Why do salted duck eggs produce oil? Why don t salted duck eggs come out of oil?

Why is there oil in salted duck eggs? This is because the protein and fat in the egg, under normal circumstances, are mixed into a homogeneous emulsion, so the oil (fat) is not visible. Once the egg is salted, the salt enters the egg, and the protein plays a slow denaturing and coagulation effect due to the salt action, and the fat is squeezed out of the protein and gathers together, so that the salted egg can be seen when it is cut with obvious oil.

There is a lot of oil, indicating that the egg contains a lot of fat, and the egg yolk with this oil marinated naturally stimulates people's appetite.

As for the problem of egg yolk delamination, it may be related to how much salt seeps in.

Salted duck eggs are a kind of food that we often stock up on weekdays, and its ingredients include protein and fat. These two ingredients are mixed in the fresh eggs into a very homogeneous emulsion. When the fresh egg is salted, due to the salt invading the egg, the protein of the fresh egg is slowly denatured and coagulated by the action of salt, and the fat is squeezed out of the protein tissue and gathered together, so when the salted egg is cooked, the protein and fat in the egg have been present separately, so the oil can be seen.

When the fresh egg is cooked directly, the emulsion of protein and fat in the egg directly solidifies into a clot, and the fat does not have time to precipitate, and is still dispersed in the protein clot, so there is no oil.

There are two ways to make salted duck eggs, uniform fresh duck eggs, after washing, the outside is wrapped with yellow mud or straw ash that is stirred evenly with water and salt, and then stacked into the jar of small mouth and big belly, and sealed for more than a month; Or soak it directly in salt water, which is also sealed for more than a month, and can be taken out and cooked. After the former is cooked, it can be seen that the egg yolk naturally leached red oil, and the egg yolk was finely sandy; The oil yield of the latter is much lower than that of the former, and the taste is not as delicate as the former. After the Dragon Boat Festival, it is a hot summer, and the mung bean porridge is boiled with salted duck eggs, which is refreshing and refreshing, and the heat is immediately dispersed.

Recommendation: I don't blame you for having a good appetite.

Salted duck eggs. The oil is a sign that the salted duck eggs have been pickled, and the salted duck eggs with oil taste better, but sometimes the salted duck eggs we pickle at home may not produce oil, so why do the salted duck eggs not produce oil?

1. If the salted duck eggs do not produce oil, it may be that the marinating time is not enough or the salt is not enough, and the white wine is also the key to the more oil of the salted duck eggs, so don't forget.

2. Because liquor can accelerate the coagulation of proteins in the egg, the oil in the yolk is squeezed out.

3. However, due to the different fat content and pickling methods of each egg, some salted egg yolks will not flow oil.

That's it for the introduction of why salted duck eggs are not oiled.

01 The yolk of duck eggs contains about 33% fat, after pickling, the salt penetrates into the egg, and the protein in the yolk will be denatured and salted out to solidify, and the water in the yolk will be discharged, and the evenly distributed fat will become oil. The reason why salted duck eggs produce oil is because the protein is separated from the fat through the salting out reaction, and the fat reaggregates to trigger the production of oil.

When we eat salted duck eggs, when we see the oily egg yolk, we can't help but salivate, at this time, many people will have such doubts, why do salted duck eggs produce oil, and the oil in the egg yolk is **? Let's talk about the oil from salted duck eggs and how to marinate them.

Why do salted duck eggs produce oil?

First of all, let's start with the ingredients of duck eggs. Duck eggs are rich in nutrients, not only the well-known protein, but also fat, sugar, lecithin, water, etc., and the yolk of duck eggs contains about 33% fat. The oil that comes out of the salted duck eggs is this part of the fat, so how does this oil come out?

Before it is marinated, the fat and protein in the egg yolk are organically combined, the fat is evenly distributed, and the outside is wrapped with a film of water and protein, which appears as a kind of milk, so that not only can we not see the oil, but we also can't taste it.

After the duck eggs are pickled, the salt penetrates into the eggs, and the protein in the yolk will be denatured and salted out to solidify, and the water in the yolk will be discharged, and the fat that was evenly distributed will be "together" together and turned into oil. The reason why salted duck eggs produce oil is because the protein is separated from the fat through the salting out reaction, and the fat reaggregates to trigger the production of oil.

"Out of oil" is also a sign that salted duck eggs are marinated.

How to marinate salted duck eggs.

Method 1: Find fresh duck eggs of uniform size, wash them, wrap them in yellow mud or straw ash with water and salt and stir evenly, and then stack them into the jar with a small mouth and big belly, and seal them for more than a month; After cooking, it can be seen that the egg yolk naturally leached red oil, and the egg yolk was finely sanded;

Method 2: Soak it directly in salt water, also seal it for more than a month, take it out and cook it. The salted duck eggs made by this method have a much lower oil yield than those made by method 1, and the taste is not as delicate as that of method 1.

Method 3: Clean the surface of the duck eggs, drain the water, expose them to the sun for one or two hours (the key to oil), and then soak them in high liquor for two or three minutes, evenly coat the duck eggs soaked in white wine in a salt bowl with a layer of salt, wrap them in plastic wrap, pack the wrapped duck eggs in a pocket and tie them tightly in a cool place or in the refrigerator to keep them ready to eat when you take them and cook them, the saltiness of pickling for about 7 days is just right, the egg yolk tastes rustling, the taste is also good, and the egg yolk oil effect is very good when you eat it for 30 days. The egg whites are slightly salty, so you can choose the time to eat them according to your preference.

In the process of salting fresh eggs, salt invades the egg, and the protein undergoes "salting-out" and slowly denatures and solidifies, squeezing out the fat from the protein tissue and gathering together, and the protein and fat in the egg have existed separately, so the salted egg can be seen to be obvious after being boiled and cut.

The fat content of duck eggs is more than that of eggs, and the fat content of egg yolk can be as high as 30% after making salted eggs. As long as consumed in moderation, these oils will not harm the body.

Information of the exhibition of the exhibition of the Expanded Giant Boy:

Selection of salted duck eggs:

1. Look, it is to look at the shell, the shell of a good quality salted duck egg is clean, the lead is smooth and round, there are no cracks, and the eggshell is cyan; Poor-quality salted duck eggs have a dull shell with white or black spots.

2. Smell, that is, you should choose salted duck eggs without peculiar smell.

3. Weigh the salted duck eggs in your hands, and the heavy quality is preferred.

4. Shake, that is, when shaking, the salted duck eggs of good quality will have a slight sense of trembling, and the salted duck eggs of poor quality will show an irregular shaking feeling and abnormal sound.

Salted duck eggs have oil because the protein in the yolk will denature and separate the fat during the process of pickling, and the fat in the duck egg will come together to form egg yolk.

The yolk in duck eggs is rich in red yellow, vitelline, and carotene, and these elements are dissolved together with egg butter to form the red-yellow egg yolk we see.

Duck eggs are rich in nutrients and have a good fire-clearing effect, so they are very suitable for summer consumption. In daily life, you can eat some duck eggs in moderation, but this food is rich in fat, so some people with special physiques should eat less.

When eating salted duck eggs, it is not recommended to pair this food with soy milk and milk. If salted duck eggs are paired with soy milk and milk, it is easy to affect the absorption of protein in food, so you must pay attention to it in daily life.

Salted duck eggs are not recommended to be paired with cold foods. Salted duck eggs themselves are cold foods, and if they are paired with cold foods, they may cause excessive cold in the body.

The "oil" in the yolk of salted duck eggs is originally found in the egg. Duck eggs contain about 16% fat, mainly in the yolk, which contains up to 30% fat, and one-third of the yolk is made up of fat. In the yolk of salted duck eggs, the protein and fat can be evenly mixed into an emulsion, and the fat is dispersed into very small oil droplets, and each small oil droplet is wrapped by a protein and water film, so you can't see the oil and can't taste it.

The "oil" in the yolk of salted duck eggs is originally found in the egg. Duck eggs contain about 16% fat, mainly in the yolk, which contains up to 30% fat, and one-third of the yolk is made up of fat. In the yolk of salted duck eggs, the protein and fat can be evenly mixed into an emulsion, and the fat is dispersed into small oil droplets, and each small oil droplet is wrapped by a film of protein and water, so that the oil cannot be seen or tasted.

Once pickled, the protein undergoes salting-out phenomenon, slowly denatures and solidifies, and the fat is released from it, and the small oil droplets gather into oil, and after cooking, you can see the yolk oil.