Gaoyou salted duck eggs have always been famous for their bright red color and translucent oil. But have you ever thought about why the oil that is not found in fresh duck eggs is so abundantly secreted in salted duck eggs? Some people say that this is the result of needle inject

　Gaoyou Salted Duck Egg has always been famous for its bright red color and translucent oil. But have you ever thought about why the oil that is not found in fresh duck eggs is so abundantly secreted in salted duck eggs? Some people say that this is the result of needle injection by merchants. This statement is of course unreliable. In fact, the reasons behind it are very particular!

The true appearance of salted duck eggs

The famous writer Wang Zengqi described the salted duck eggs in his hometown in the article "Duck Eggs at Dragon Boat Festival": "The characteristics of Gaoyou salted eggs are that they are thin and oily. protein is soft, not dry or powdery like other places, and the mouth feels like chewing lime. The richness of oil is unparalleled elsewhere. "

I think every diner is obsessed with the red oil of salted duck eggs. When you peel the eggshell gently, the tender egg white melts in your mouth. The translucent red oil tastes fragrant and mellow. The deliciousness of Gaoyou salted eggs is what Wang Lao said in a few words. . Salted duck eggs are a home-cooked dish that has been in everyone’s childhood memories. They are served with porridge or rice, as a side dish with wine or as mooncakes.

htm Salted duck eggs are the best choice for every household. l0While enjoying the delicious salted duck eggs, we can't help but raise a question - how is the oil in salted duck eggs produced? Could it be that, as some people have speculated, it was injected by the merchant during the pickling process?

The answer is of course no, because the oil in salted duck eggs does not appear out of thin air, nor is it artificially injected. It is a genuine, natural and harmless red oil. It itself exists in duck eggs and is a special ingredient for people. A product produced by the unique pickling technique.

Duck egg yolk itself contains fat, protein , sugar, lecithin , water and other substances. The yolk itself is extremely rich in fat, accounting for about 30%-33%. In the morphological pattern of normal fresh duck eggs, protein and fat share a emulsion system, where Fat exists in molecules in the form of small oil droplets, while the protein of egg yolk is in a uniform colloid state, so the surface of fresh egg yolk looks like there is no oil, but in fact it is just the oil that is locked.

During the pickling process of salted duck eggs, a large amount of salt penetrates through the surface of the eggshell. While the salt absorbs water, it also causes the protein to aggregate in a gel state. The density of the aggregation will continue to increase with the length of the pickling time, and will eventually become granular. This is also good for pickling. The salted duck eggs taste like gritty noodles.

At the same time, the small fats originally evenly distributed in the egg yolk will continue to accumulate, eventually forming the visual effect of flowing oil, so the fat in the salted duck eggs actually comes from the egg yolk itself.

In other words, the longer the pickling time, the more the protein and oil structure in the egg yolk will be destroyed. This salted duck egg The better it tastes, the more oil it will shed.

　 The steps for pickling salted duck eggs are also very simple. First wash the salted duck eggs, then soak them in the prepared salt water, seal and store them in a cool place, wait until they are marinated and cooked. The specific marinating time depends on the season, ranging from 15 days to a month in summer and 2 to 3 months in winter.

　The " Oil" guest

The method of pickling salted duck eggs is simple and almost every family can make it. So why do the salted duck eggs that everyone pickles taste so good and bad? Some are dry and taste like chewing wax, and some have no oil at all? The reasons behind this are: Next few points.

In addition to the basic marinating time, the pre-processing method is also crucial. Before marinating fresh duck eggs, we can soak the duck eggs in vinegar. , which will promote the duck eggs to produce more oil during the marinating process. The principle of is that the acetic acid in vinegar will open the holes on the surface of the eggshell and increase the pores of the eggshell, which will allow more salt to enter during pickling, achieving twice the result with half the effort.

In addition, there are differences in cooking methods. According to research, roasted duck eggs are often more delicious than boiled duck eggs . The specific reason may be that the higher baking temperature will produce more fat inside the duck eggs.In short, if we want to make duck eggs more delicious, we must find ways to destroy the yolk structure, promote more reactions in the yolk, and squeeze the oil to the extreme.

Salted duck eggs are rich in nutrients. They contain lecithin, unsaturated fatty acids, amino acids and other essential nutrients for the human body. They are green foods without any harm. But it should be noted that salted duck eggs contain a lot of salt and cholesterol content is also high, so liver disease patients should eat less, high blood pressure patients should eat with caution.

In fact, it’s not just salted duck eggs, but also the shrimp and crab paste we often eat. The yolk of lobster and crab is actually their pancreas and gonad , which are also rich in fat and protein. The only difference between them and salted egg yolk is that they are easier to squeeze out. After a short period of steaming, the delicious oil will be revealed, and you can take a beautiful sip and leave you with endless aftertaste.

This combination of protein + fat is also reflected in many foods in our daily life, such as yuba and tofu skin. After soy milk is heated and cooked, the precipitated fat will float up quickly due to the difference in density. When the surface of the soy milk comes into contact with the cold air, it will solidify, and then a thin layer of soy milk skin will be formed. Dry the soy milk skins. The flat and dry ones are the bean curd skins, and the ones that are stacked and dried in layers are the yuba.

The same principle applies to the milk skin that appears after the milk is heated and dried. The milk skin rich in vitamin D can also be eaten. But it should be noted that the vitamin D in milk is fat-soluble vitamin . After removing the milk skin, the fat in the milk will be greatly reduced, which is not conducive to the subsequent absorption of milk and vitamin D. Therefore, when milk skin appears, not only can the milk skin be eaten, but it must also be eaten.

When drinking rice porridge, we sometimes find that a thick layer of oily skin appears on the cooked porridge. The reason why this oily skin appears is because of fat and starch. After all, rice itself has less protein. When we cook some grains, the longer the cooking time, the more broken the rice is, and the thicker the oily skin will be.

When some tea lovers make tea, they will find that there are often bits of oil floating on the surface of the tea. In fact, the oil floating on the tea is not real fatty oil, but is produced by the contact between air, tea polyphenols and calcium carbonate ions. Some people who don't know the truth will mistakenly think that the teapot has not been cleaned when they see it for the first time. This is actually a big mistake. The higher the content of calcium ions in the water, the more obvious the oil film on the surface of the tea will be.

With the improvement of people's quality of life, people often like to seek beautiful breakthroughs in their personal image. Therefore, some dieters generalize that all fats are a scourge. This concept is extremely wrong. Fats are necessary to maintain good health. Appropriate and correct intake of fats is the normal needs of the body. When it comes to multiple choice questions about beauty and health, I hope everyone can make the right answer!

Author: Tianyu Proofreading: Chuanchuan