Duck eggs don't shed oil. Why do salted duck eggs lose oil? This question bothered me when I was a child, and I didn't understand it until I grew up and ate clearly.
The main components of duck egg yolk are protein and fat. During the curing process of salted duck eggs, the yolk will solidify with the gradual infiltration of salt. At this time, the fat will be released in the form of egg butter, which we can see with the naked eye. In other words, this fat meat is the duck egg itself, not an extra addition.
Besides buying finished products, salted duck eggs can also be made at home. Traditionally, salted duck eggs are put in a jar and then added with salt water, which can be eaten in about a month. But the salted duck eggs made in this way are very salty, the yolk is not oily, not so sandy and tastes bad.
In fact, making salted duck eggs at home only needs one less step. Today I'm going to share how to make this salted duck egg. If salted duck eggs are not oily, it is probably made in the wrong way. It is incorrect to marinate directly. Salted duck eggs are not only oily, but also likely to deteriorate during curing, which will make duck eggs deteriorate. So when curing salted duck eggs, I will do one more step. They are oily and the yolk rustles.
Salted duck eggs at home
The required ingredients are 20 duck eggs, 1 small bowl of high-alcohol liquor, salt, spiced powder and plastic wrap.
manufacturing method
1. Put the duck eggs in a large basin and put them in clean water for two minutes, then brush the surface clean with a brush. In the process of washing, you can check whether the duck eggs are cracked, if they are taken out.
2. Wipe the washed duck eggs with a clean and soft towel, that is, dry the surface moisture. Some people will ignore this step when making, and directly marinate it with water stains. This is not right. Although there seems to be little water on the surface, the eggshell is still wet and easily broken during the pickling process. Put it in a ventilated and dry place to dry for two hours or overnight, which will not only keep the eggshell dry, but also help the egg yolk to produce oil during curing.
3. Fill a small bowl with half a bowl of high-concentration liquor, and roll duck eggs inside to ensure that every face can be stained with wine.
4. Stir the salt and the spiced powder evenly, and the spiced powder is 1/4 of salt. Then put the duck eggs with white wine in and roll. At this time, salt and spiced powder will be evenly attached to the surface of duck eggs.
5. Put the duck eggs one by one into a ceramic jar with good sealing performance, cover them with plastic wrap, and marinate them for one month. You can eat them when you need to take them out for cooking or steaming.
You will find that the salted duck eggs made in this way are not only egg butter and salty egg white, but also five flavors, which are special and very fragrant!