How to identify whether salted duck eggs have oil?

If it is a boiled salted duck egg, it can be judged by "looking": if there is a small "shadow" in the middle of the eggshell (it is revealed from the inside, so it is a little hazy reflected on the eggshell), it means that the egg yolk is turned sand and has oil; If it's raw salted duck eggs, it depends on the integrity of the boss and your luck; However, the packaged ones sold in supermarkets are generally oily.

When you buy cooked salted duck eggs in the market, you hope that there will be more oil, and the duck eggs will taste salty and fragrant, and the egg whites and egg yolks will be fine. Oil-free duck egg protein, egg yolk tissue is coarse, and no fragrance. In addition to the problem of feed, the key to whether duck eggs have oil or no oil is the marinating time.

The length of marinating time is directly related to the oil produced by salted duck eggs. If the marinating time is short, the conversion of fat and triglycerides in the egg yolk is not good, and there will be no oil or less oil; The marinating time is long, the egg yolk fat and triglycerides are well converted, and the oil is more.

Generally speaking, cooked salted duck eggs need to be marinated in salted water for 30-40 days before they can be marinated, and then steamed in a pot. At present, the manufacturers who produce cooked salted duck eggs are generally only pickled for about 20 days, and only to eight mature. There are also fast pickling methods, which only take 12-15 days to go on the market.

Therefore, there are many duck eggs that do not produce oil.

Why is the pickling time short?

The marinating time is long, the protein of duck eggs is solidified, the weight is reduced, the air chamber is increased, and there are many damaged eggs due to the large internal pressure of the eggs during the steaming process. Due to the long marinating time, the amount of eggs is reduced and the amount of damage is large, and the marinated duck eggs will be high. And because of the high price, there will be unfavorable competition in the market.

Therefore, some manufacturers are now reluctant to marinate for too long.

So, what should you pay attention to when choosing salted duck eggs?

The salted duck egg with oil for a longer marinating time is larger (about 1 3 eggs), the egg yolk generally has two circles, the outer ring is light yellow, the inner ring is golden, the egg yolk is round and hard, and there is butter overflowing. By the way, oil-free duck eggs have nothing to do with whether the eggshell color is white or cyan. The important thing is that there are salted duck eggs with oil for a long marinating time, which are about 10 yuan per catty more expensive than the short marinating time.

When we eat salted duck eggs, when we see the oily egg yolk, we can't help but drool, at this time, many people will have such doubts, why do salted duck eggs have so much oil, and the oil in the egg yolk is **? 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 shelled duck eggs contain 14 16% fat, most of which is found in the egg yolk.

The yolk of duck eggs contains about 31% fat, and if the egg whites are removed, the fat in the yolk accounts for about 36%. Eggs contain a lot of water (about 71%). The oil we see coming out of the salted duck eggs is this part of the fat.

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 proteins in the yolk will be denatured and salted out to solidify, and the water in the yolk will be discharged, and the original evenly distributed fat will be gathered together and turned into oil. The oil is also a sign of salted duck eggs marinated.

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 protein, a food that is broken down into amino acids after pickling. In the process of marinating duck eggs, a large amount of salt will enter, so at this time, the inorganic salt in duck eggs will also increase.

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.