Why is there oil in the yolk of salted eggs, and why does the yolk of salted eggs produce 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.

Recently, some people use pressure cookers to marinate salted duck eggs, and it only takes 3-4 hours to marinate them! The method is: firstly, use cold boiled water and salt to prepare a saturated salt solution, put the fresh duck eggs without damage, put them into the pressure cooker, pour the saturated salt solution, and immerse the duck eggs, and the volume occupied by the duck eggs and salt solution does not exceed three-quarters of the total capacity of the pressure cooker.

Then put the pressure cooker lid on the rubber band, cover the pressure cooker, and screw it tightly. Then take the pump and connect its air duct to the air outlet hole of the pressure cooker lid to inject air into the pot. Then remove the pump, cover the high-pressure valve, and leave it for 3-4 hours.

Finally, remove the high-pressure valve, open the pressure cooker, and remove the duck eggs. Because the duck eggs are soaked in saturated salt, under the action of high-pressure air, the salt solution quickly penetrates into the eggs, so they are quickly marinated in a short time, and the saltiness of the pickled duck eggs is relatively uniform.

I don't know.

I went to find it. In the whole duck egg, the fat accounts for about 16%. More than 99 percent of these fats are in egg yolks, except for a tiny little bit of the egg whites.

Therefore, for the egg yolk, the fat content is as high as about 31, and almost one-third of the egg yolk is composed of fat.

Since the fat content in the egg yolk is so high, why can't you see a little oil and your tongue can't feel it? It turns out that this is a trick of protein and fat.

Have you ever taken cod liver oil emulsion? Cod liver oil is very nutritious, but it has a fishy smell, and some people don't like to eat it, so people add some sweet malt extract, water and some emulsifiers to cod liver oil to make it into an emulsion. Cod liver oil turns into an emulsion, and the oil is suddenly gone.

Of course, cod liver oil is actually good inside, but it is dispersed into very small oil droplets, and each small oil droplet is coated with a layer of emulsifier and water film.

Isn't egg yolk rich in protein in addition to fat? Protein is a clever emulsifier that disperses the fat in the yolk into tiny droplets, like cod liver oil emulsifiers, which fool our eyes and tongue.

But why is it that when eggs are made into salted eggs, the fat in them is completely revealed?"

It turns out that salt and protein are rivals. Salt reduces the solubility of proteins in water and allows them to precipitate, a process that chemists call "salting-out". When the protein used as an emulsifier is salted, the emulsion is destroyed, and the oil droplets that were originally dispersed into very small droplets gather with each other and become large oils.

Because the fat content in the egg yolk is as high as about 31, once cooked, the whole egg yolk becomes oily, and even flows out of the oil.

Eggs contain protein and have fat. 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 in the egg and the Wangtan fat wheel Lingtong have existed separately, so the oil can be seen.

Because the salt invades the egg, the protein undergoes a "salting-out" effect and slowly denatures and solidifies.

The protein and fat in the fresh egg composition are evenly distributed in the emulsion under normal circumstances, and when the fresh egg is cooked directly, the emulsion of the 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 out.

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 yolk is the yellowing part of the inside of the egg. The protein of eggs is concentrated in the egg white and egg film, and the rest of the nutrients are concentrated in the yolk. Egg yolk is rich in fat-soluble vitamins, monounsaturated fats, acid, phosphorus, iron and other trace elements.

Egg yolk is also a part of the nutrients in eggs, and the main minerals, vitamins, phospholipids, etc. in eggs are in egg yolks. The main components of egg yolk are protein, fat, about 48% water and 2% minerals, as well as a variety of vitamins.

The fat in eggs is mostly concentrated in the yolk. The fat in egg yolk is dominated by monounsaturated fatty acids, more than half of which is the main ingredient in olive oil, oleic acid, which is beneficial for preventing heart disease.

The yolk of the salted egg

Fresh eggs are made up of 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 invasion of 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 ** 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. Why is lean meat in fat pigs delicious? Experienced cooks know that the lean meat of fat pigs is suitable for cooking and tastes excellent.

When it comes to duck egg yolk oil, I believe many people are puzzled, so, where does the oil of salted duck egg yolk come from?

Actually, it is the process of salting that forces the oil out of the egg yolk. Salted duck egg yolk appears oily, not an accidental event, but a normal phenomenon, as long as you operate the method correctly, to ensure that the marinated duck eggs are oily.

The reason why duck egg yolk flows oil, and its composition is inseparable, duck egg yolk contains protein and fat, protein accounts for 2 3, the rest are fat, in the fresh duck egg yolk, protein can evenly disperse the fat into very small oil droplets, so why don't we usually see it? This is because protein is a good emulsifier, it can be mixed evenly with oil droplets, and it is not visible to the naked eye.

In the process of salting fresh duck eggs, salt enters the egg, and salt can reduce the solubility of protein in water and precipitate protein, which is called "salting-out". After the protein used as an emulsifier is "salted-out", it will slowly become coagulated, so that the small oil droplets that were originally scattered will re-coagulate with each other and become large oil droplets, forming egg butter. The higher the concentration of salt, the longer the curing time, and the more obvious the oil flow effect.

The method of marinating salted duck eggs is very simple, and the specific operation is as follows:

Wash the duck eggs first, wash the duck eggs with a clean cotton cloth or kitchen paper to dry the water, and then air dry naturally for a while, you can also use a hair dryer to dry, in short, duck eggs in the jar, is not a little raw water. Put the dried duck eggs in vinegar first, let the duck egg skin be dipped in vinegar essence, then put it in the table salt, and roll on a layer of salt. Put the boiled duck eggs in a waterless and oil-free jar, put them in a cool and dark place, seal and store them for about 15 days before eating.

The oil in the yolk of salted duck eggs is actually fat, and the protein in the egg can evenly disperse the fat into small oil droplets, which are usually not visible, and the salt is immersed in the protein after pickling, resulting in the reduction of the solubility of the protein in the water of Luxinbi, so as to precipitate out, at this time, the small oil droplets will converge into large oil droplets, and the phenomenon of flowing oil will appear.

Why does the yolk of salted duck eggs come out of oil.

When eating salted duck eggs, you can often see the oil flowing inside, and the reason why the yolk of the salted duck egg can flow oil has a certain relationship with the ingredients in it, the egg yolk is rich in protein and fat, and the trouble is that the protein content accounts for almost 2 3, and the rest are fat.

The protein in the egg can evenly disperse the fat into very small oil droplets, but we usually can't see it, because the protein can be mixed with the oil droplets, so that our naked eye can not identify, but in the process of marinating salted duck eggs, the salt is immersed in the protein, resulting in a decrease in the solubility of the protein in the water, so as to precipitate out, and the small oil droplets inside will gather together to become large oil droplets, resulting in the phenomenon of flowing oil.

The higher the concentration of salt and the longer the marinating time, the more obvious the effect of salted duck eggs flowing oil, so if you want to eat salted duck eggs with more oil, you should pay attention to the production method and marinating time to make them more flavorful.

Eat less salted duck eggs

However, it should be noted that the salt content in salted duck eggs is relatively high, and the cholesterol contained in them is also very high, so in ordinary life, you should eat less salted duck eggs and remove celery to avoid adverse health effects.

If you want to ask the question of why salted duck eggs produce oil, in fact, the fat content in salted duck eggs is particularly rich, especially the egg yolk, which can reach more than 30%, and the other components are mainly protein.

Before it is pickled, 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 not only can we not see the oil, but we can't even taste it. However, when salted duck eggs are salted in brine, the protein in the yolk is denatured and salted, thus coagulating, and the fat it encapsulates is naturally released. The so-called "each looking for his own home, each looking for his own mother", the fat is freely concentrated together, the fat molecules gradually turn into oil droplets, and the oil droplets are concentrated into oil and distributed on the surface of the egg yolk.

From this, we can know that 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. And the composition of oil is fat. That's why the oil comes out.

Salted duck eggs, the eggshell is blue, the appearance is round and smooth, also called "green fruit". Salted duck eggs have a long history in our country, are deeply loved by the people, and are also favored in the market. The product is characterized by the red color of the egg core and is highly nutritious.

It is rich in fat, protein and various amino acids required by the human body, and also contains calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body, and is easily absorbed by the human body.

Compared with ordinary duck eggs, part of the protein in salted duck eggs is broken down into amino acids, and due to salting, the salt content in the egg increases, and the inorganic salt in the egg also increases slightly. The fat in the raw egg yolk is combined with the protein, it can not be seen that it contains oil, and after a long time of pickling, the protein will be denatured and separated from the fat, and the fat gathers together to become egg butter, and the egg yolk has reddish-yellow vitelline and carotene, which is reddish-yellow when dissolved in egg butter, which increases the sensory properties of salted eggs, and the oil from salted duck eggs is a sign of pickling. In addition, salted duck eggs are rich in calcium, iron and other inorganic salts, and the calcium and iron content are higher than those of eggs and fresh duck eggs, so they are a good food for supplementing calcium and iron in summer.

Those who love salted duck eggs should pay attention to the fact that the salted duck egg yolk will "flow oil", where does the oil come from?