Egg butter, as its name implies, is the essence of eggs. Rich in nutrition, it has a significant effect on nourishing the body and improving skin quality. Boiling egg oil seems simple, but in fact it is very mysterious. Only by mastering the correct cooking methods can we get truly high-quality egg oil.

Material selection and preparation

Good egg oil comes from fresh eggs. Choose eggs that are harmless and tasteless, rinse them with clear water and dry them for later use.

Boiling step

Steamed eggs: put the eggs in a steamer and steam them over high fire. The steaming time depends on the size of the egg, usually 12- 15 minutes.

Peel the shell and get the yolk: After the egg is steamed, immediately peel the shell and carefully take out the yolk. The yolk of each egg is about 20-25g.

Egg yolk crushing: put the egg yolk into a cooking machine or mortar and crush it into fine powder.

Adding edible oil: Add odorless edible oil to the crushed egg yolk powder at the ratio of 1:3 (that is, add 30g edible oil to 10g egg yolk powder). The edible oil is salad oil or sunflower seed oil.

Boil on low heat: put the mixture of egg yolk powder and cooking oil into a clean casserole or non-stick pot and simmer on low heat.

Constant stirring: In the process of boiling, it is necessary to keep stirring with a wooden shovel or a silicone shovel to prevent burning.

Boil out the oil: As the temperature rises, the oil in the egg yolk will gradually separate out. Continue to stir and cook until the egg yolk powder turns brown and a large amount of golden grease appears at the bottom of the pot.

Finished product judgment

High-quality egg butter is golden yellow, sticky and has no burnt taste. If there is a burning smell, it means that cooking for too long will make the egg oil bitter.

Preservation method

Boiled egg oil should be filtered while it is hot to remove impurities. After cooling, it can be put into clean glass bottles and sealed in cold storage. The shelf life is about 3 months.

Matters needing attention

When cooking egg oil, the heat should not be too large, otherwise it is easy to burn.

Cooking time should not be too long, otherwise the nutrition will be lost.

The ratio of egg yolk powder to edible oil should be strictly controlled, otherwise the quality of egg oil will be affected.

Boiled egg oil can be eaten directly or used for cooking or seasoning.

When eating egg butter, it is recommended to match other foods and balance nutrition.