Why does the salted duck egg shed oil?

why do salted duck eggs "spill oil"? Do you really know?

The fat content of egg yolk is very high, duck eggs are higher than eggs, and almost 99% of these fats are concentrated in the yolk. The fat in the yolk of a duck egg accounts for about 36% of the weight of the yolk, which means that one third of the yolk is fat, which is enough.

Then why can't fresh duck eggs or boiled duck eggs see oil coming out? Because the protein and fat in fresh duck eggs or boiled duck eggs are combined together, protein is equivalent to an emulsifier, which divides the fat into small oil droplets and wraps them in the middle. So we can't see the grease in the egg yolk.

but why does the oil spill after being salted with salt? Because the duck egg absorbs salt, the salt content in the egg white increases, and the water in the egg yolk will flow into the egg white, and the water in the egg yolk will be less. After the salted duck egg is heated and cooked, protein will be denatured again, so there is no way to emulsify the oil, so these original "small oil droplets" will gradually merge together to form "big oil droplets", and the oil will seep out.

When curing salted duck eggs, the higher the concentration of edible salt and the longer the curing time, the effect of sand and oil flowing from salted duck eggs will be more obvious, so the salted duck eggs we usually eat can achieve the effect of sand and oil flowing.

Key points of salted duck egg pickling for oil production

To ensure salted duck egg pickling for oil production, the main points are dehydration of salted duck egg yolk, protein coagulation and fat separation in salted duck egg yolk, which need to be done during the pickling process:

1. Soak the duck egg in high-concentration liquor

After washing it, before putting it in salt water, you can soak it in high-concentration pure white wine for 2 minutes.

2. Dip the duck eggs in salt repeatedly

Dip the duck eggs soaked in alcohol in salt and wrap them in a layer of toilet paper. After soaking them in alcohol, dip them in salt again. More salt can be eaten faster, which will make the salted duck eggs more dehydrated, accelerate the separation of fat and aggregate into oil.

3. Wrap the duck eggs with plastic wrap and expose them to the sun

After the duck eggs are dipped in salt, covering the duck eggs with plastic wrap and exposing them to the sun for a day can also accelerate the protein solidification and squeeze out the oil, so that the oil yield of salted duck eggs is higher after being cured successfully.