Whenever you taste the salty and crispy salted egg yolks, it always makes your mouth water. You want to make your own salted egg yolks at home, but you're worried that you won't be able to do it right? Don't worry, now we will reveal the secrets of homemade salted egg yolks, so you can easily make a delicious salted egg yolks comparable to the market!
Selection of materials, fresh duck eggs are preferred
The key to homemade salted egg yolk is the selection of duck eggs. Fresh duck eggs have full yolks and a high oil yield, so the salted egg yolks will be delicate and dense. When choosing, you should carefully observe the shell of the duck eggs, the surface is smooth without cracks, and feel a sense of weight when picking up, so that the duck eggs are of high quality.
Patiently waiting is the key
Pickling is a crucial step in the process of making salted egg yolks. Put the cleaned duck eggs into a clean container, pour in the right amount of brine (the general ratio is 500 grams of duck eggs with 150 grams of salt), and make sure that the brine completely submerges the duck eggs. The pickling time varies according to the size of the duck eggs and personal taste. Generally speaking, small duck eggs can be pickled for 20-25 days, and large duck eggs can be pickled for 25-30 days. Turn the duck eggs regularly during the curing process to ensure that they are evenly salted.
Boiling fire should be grasped, small fire slow cooking out of the delicious
Pickled duck eggs need to be cooked, this time the mastery of the fire is also very important. Duck eggs into the pot of cold water, boil over high heat and then turn to a small fire slow cooking. Small duck eggs cooked 10-12 minutes, large duck eggs cooked 12-15 minutes. Drain the boiled duck eggs, wrap them in plastic wrap and place them in the refrigerator overnight, which will further return the yolk to the oil and make them taste better.
The process of tanning is indispensable, and the sunlight gives it a savory flavor
After the duck eggs have returned to the oil, they are ready for tanning. Put the duck eggs in a ventilated, sunny place to dry, during which they should be turned frequently to avoid cracking. The tanning time depends on the weather conditions, generally sunny day tanning 3-5 days can be. If the weather is cloudy and rainy, you can use the oven to dry at low temperature, the temperature is controlled at 50-60 degrees Celsius, and the drying time is about 2-3 hours.
Be careful when shelling and preserving, and take care of the flavor
The shells of duck eggs will become brittle after drying in the sun, so be careful when shelling to avoid breaking the yolks. The salted egg yolks can be stored in a plastic box, sealed in the refrigerator freezer for about 3 months.
Cooking a lot of good, salted egg yolks shine
Salted egg yolks have a wide range of uses, whether it is to do moon cakes, soufflé, or steamed eggs, fried rice, can add a unique savory flavor to the dishes. Do moon cakes, with salted egg yolk as a filling, the texture is dense and delicate, salty and sweet intertwined, a memorable experience. To make egg yolk pastry, salted egg yolks and lotus seed paste are paired with a crispy skin wrapped in a rich filling, which is fluffy, soft, salty and delicious when you bite into it. Steamed eggs, add a little salted egg yolk crumbles, egg custard becomes more fresh and tender, nutritious. Add salted egg yolk grains to fried rice, the grains are clear, salty and flavorful, so that people's appetite.
Tips to help you make the perfect salted egg yolk
Using coarse salt for pickling makes it easier for the salt to penetrate into the duck eggs, making the salty flavor more uniform.
Spices such as peppercorns and star anise can be used to flavor the salted egg yolks when pickling, which can give them a unique flavor.
When boiling duck eggs, the water should not exceed the eggs to ensure that they are evenly heated and to prevent the eggshells from cracking.
When tanning salted egg yolks, you should choose a ventilated, sunny place and avoid humid and dark environments, otherwise the yolks will easily become moldy and spoiled.
Shelling should be gentle, you can use a toothpick to assist in picking out the yolk, to avoid crushing the yolk.