First of all, we should understand why the yolk of salted duck eggs is oily. In fact, this is a common sense problem. By pickling, salt enters the egg white through the eggshell, and then enters the inside of the egg yolk, so that the oil in the egg yolk will be pickled. Many people think that the salted duck eggs that want to be salted are oily and need a lot of salt, but such salted duck eggs are unhealthy for our health.

Duck egg yolk is very rich in fat, which can basically account for about 1/3, and oil exists in the form of small oil droplets in raw salted duck eggs, so you can't see whether there is oil in it at all from the outside. Moreover, I think the permeability of salt is too good. On the one hand, it can reduce the water content, on the other hand, it can also solidify the protein and slowly gather the small oil droplets in the egg yolk, which can be said to be a "great hero".

Therefore, no matter what kind of snacks or ingredients are now in charge of the concept of health preservation, so the salted duck eggs are no longer as salty as before. In fact, it is because the production process of salted duck eggs has changed compared with before. At present, the brine method is generally used, that is, salted duck eggs are soaked in brine, and the salt in the brine soon penetrates into the yolk. Therefore, the yolk is oily and the protein is not salty.

As for why the brine method works well, why not use this method to pickle before. That's because dry salting has no restrictions on the site, and it can be mass-produced on the ground, but the brine method needs containers. In the past, when the means of production were in short supply, the existing pots and pans could not meet the market demand. Nowadays, most salted duck eggs have undergone hundreds and thousands of technological improvements, so it is not impossible to naturally pickle salted duck eggs that are oily and not salty.