Salted duck eggs that will come out We all know that duck eggs contain 14 to 16% fat, most of which is found in egg yolks. If you remove the egg white, the fat in the egg yolk is about 36%. The egg contains a lot of water (about 71%), and fat and protein, inorganic salts and other substances are mixed together. Therefore, no matter whether the raw or cooked duck eggs, there is no oil in the egg yolk. If salt is used, the salt penetrates into the egg, and part of the water in the egg yolk is forced to penetrate outside, so the fat concentrates and accumulates. After the salted duck eggs are cooked, the protein in the egg yolk solidifies. Therefore, we can see that there is a lot of oil in the salted duck eggs.
First of all, I have to buy a raw duck egg! The shell is dirty? Don't wash it, don't wash it with water. I wiped it with white wine.
No thick plastic bags, I use a casserole to dip, first put a layer of salt on the bottom of the casserole
Put the duck eggs that have been rubbed with white wine into it.
Sprinkle with salt on top and cover the duck eggs
Pour cold water and a small amount of white wine (small oysters often soak in wine, so the home often spares Jiujiang double steaming, about 30 degrees), soaked duck eggs, saturated salt water + moderate amount of white wine is a necessary condition for the success of salted salted eggs! Be sure to reach a saturated state, that is, after the cold boiled water is poured, the salt begins to melt and dissolves to the end. The bottom of the casserole is still in a state where the salt does not dissolve. The liquor must be put, so that the salted egg soaked will produce more oil. , the taste is also more fragrant, after cooking, a little smell of wine can not smell
Wrap the casserole in a plastic bag. I am afraid of overflowing. I put it in a plastic basin and put it in a cool place.
I have a small casserole, some of the duck eggs are not completely immersed, so I will turn the duck eggs over a few days.
I started to soak in the evening of April 29, until I remembered it on the evening of May 13. The protein is a bit salty. I think it should be almost soaked for 10 days. When I open the cooked duck egg, it basically does not hold it. What hope, I didn’t expect that when I turned the egg yolk out with a spoon and saw the oily egg yolk, I didn’t mention how many chickens were frozen.