Pursue salty aroma and oiliness: pickle salted eggs to produce oily salted eggs

Pickling salted eggs not only adds flavor, but also enhances nutritional value. Among them, the oil yield is an important measurement index, which determines the mellow taste of salted eggs. Here are some proven methods to help you pickle salted eggs that are rich in fat:

Material selection and processing: Pursue freshness and fullness

Choose fresh, crack-free eggs. Eggs that are too large are not conducive to marinating and flavoring. It is better to choose medium-sized eggs. Clean the surface of the eggs and soak them in salt water for half an hour to sterilize them.

Preparing marinades: pay attention to proportion and balance

Prepare appropriate amount of water, prepare brine at the ratio of 1000 grams of water to 100 grams of salt, and then add an appropriate amount of dark soy sauce to increase the flavor of the sauce. . Stir evenly until the salt is dissolved, then soak the eggs.

Soaking time: Properly measure and highlight freshness and saltiness

The length of soaking time directly affects the saltiness and oil yield of pickling. Generally speaking, the longer the soaking time, the saltier the eggs and the higher the oil yield. However, it should be noted that soaking for too long will make the eggs too salty and lose their flavor. Usually, soaking for 7-10 days in spring and autumn, 5-7 days in summer, and 10-15 days in winter is sufficient.

Marining process: Store in a sealed container to avoid spoilage

Put the eggs into an oil-free and water-free container, and pour in the marinade to submerge the eggs. Seal container and store in a cool, dry place. During the marinating period, check every 2-3 days to remove floating or spoiled eggs in time to keep the marinade clean and hygienic.

Shorten the pickling time: Use skills to produce oil quickly

If you want to pickle salted eggs with a lot of oil in a short time, you may wish to use the following methods:

Raise the temperature: Placing the pickling container in a slightly higher temperature environment, such as 20-25°C, can speed up the penetration of salt and shorten the oil production time.

Assisted turning: Turn the eggs regularly during the marinating process to make the egg yolks fully contact with the marinade and promote oil production.

Add salt: Appropriately increasing the amount of salt in the marinade can speed up penetration and shorten the marinating time.

The principle of oil production: water penetrates into salt, and oil separates out

The principle of oil production from pickled salted eggs lies in the action of water penetration and salting out. The salt penetrates into the egg, denaturing the protein and precipitating water. The stimulation of salt causes the lecithin in the egg yolk to decompose, releasing free fatty acids, which combine with water to form an emulsion, which is the yellow oil in salted eggs.

Conclusion

By following the above steps and techniques, you can pickle salted eggs that are rich in fat and delicious. Pickled salted eggs are not only delicious, but also rich in protein, fat, vitamins and minerals. They are a great dish to accompany meals at home or as gifts to relatives and friends.