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The key to pickling eggs in white wine with oil
Pickled salted duck eggs, when a high concentration of liquid wrapped duck eggs, duck egg white will be dehydrated and denatured, the yolk will also be dehydrated, the yolk in the fat concentration of natural oil.

A month or so it salted duck eggs pickling principle: duck eggs immersed in saturated salt solution, under the action of high-pressure air, the osmotic pressure of the salt solution increases, strengthening the salt solution to the duck eggs within the penetration, so in a relatively short period of time can be salted duck eggs pickled, and because the saturated salt solution can be uniformly penetrated to the duck eggs, and therefore the pickled eggs salty and light. The white wine is used to absorb the salt better. It is said that it is enough to add a little high level of white wine when making, and the amount of water and salt is determined according to the number of duck eggs. Salt is first dissolved in boiling water to reach saturation (concentration of about 20%) when pickling. When the brine cooled down and poured into the altar, and will be washed and dried duck eggs, one by one into the brine, seal the mouth of the altar, placed in a ventilated place, 25 days or so you can open the altar to take the eggs cooked.

This method of pickling salted duck eggs, yolks out of the oil more, the flavor is particularly fragrant. Pickled salted eggs we all like to let it out of the oil, because the more oil out of the salted eggs the more fragrant and delicious. Today summarizes the ultimate secret of letting salted eggs out of oil, according to this method of pickling eggs is definitely the best out of the most oil, and 10 days or so can let salted eggs out of oil. First, with the earth eggs pickled salted eggs out of the most salted eggs, the reason why the oil, that is because the yolk itself contains fat, pickling process is just the yolk of the oil forced out.

The oil content of the earth eggs is significantly higher than that of the foreign eggs, so only with the earth eggs to pickle to get more oil. Second, add white wine or yellow wine can quickly out of the oil pickled salted eggs can be added to the amount of white wine or yellow wine, the amount of wine does not need too much, but they are able to let the salted eggs quickly out of the key, because white wine and yellow wine can accelerate the solidification of proteins, so that the yolk faster to squeeze out the oil. White wine or yellow wine also help the role of salt penetration, thus allowing the pickling time is also greatly reduced, about 10 days or so can complete the pickling process. Third, the sun is also the key to salted eggs out of the oil and other salted eggs after the end of the curing, you need to put the salted eggs pickled in the sun for half a day, which is also a key step to let the salted eggs out of more oil. Specifically exposed to the sun can play a role in what is not very clear, but after exposure to the sun salted eggs can indeed be more oil, may be the sun to remove some of the moisture in the egg, while the use of temperature to let the yolk of more oil run out of it. This should be the same reason why our skin produces a lot of oil when we are in the sun. Oily delicious salted eggs if the above three key essentials you do all, ensure that you can easily pickle oily delicious salted eggs.