Why do salted duck eggs produce oil?

Many people like to eat salted duck eggs. Salted duck eggs are rich in nutritional value, especially the egg yolk. After being pickled, the egg yolk will produce oil and taste very fragrant. The reason why salted duck eggs will produce oil after being pickled is mainly due to the effect of salt, which causes protein precipitation. At this time, oil will be produced in the egg yolk. Eating some salted duck eggs in daily life can nourish yin and moisten the lungs. Of course, you can't eat too much, after all, it is a pickled food.

Why do salted duck eggs produce oil?

Salt can reduce the solubility of protein in water and cause the protein to precipitate. Chemists call this effect "salting out." After the protein acting as an emulsifier is salted out, the emulsion is destroyed, and the oil droplets that were originally dispersed into tiny drops gather together and become a large oil liquid. Since the fat content in egg yolk is as high as about 31%, once it is cooked, the entire egg yolk becomes oily and even oil oozes out. Salted egg yolk is a delicacy, the main ingredients of which are duck eggs, poultry eggs, etc. Salted egg yolks are rich in lecithin, unsaturated fatty acids, amino acids and other important nutrients for human life. However, cholesterol is a double-edged sword. Increased cholesterol can affect arteries and make you more susceptible to arteriosclerosis, while lack of cholesterol can also cause a series of health problems. For ordinary people, one to two egg yolks a day is enough, not too much.

The efficacy and function of salted duck eggs

In traditional Chinese medicine, salted duck eggs are cool in nature, can nourish yin, moisten the lungs, and remove heat. The effect of pickled salted duck eggs in clearing lung fire is better than fresh duck eggs. Salted duck eggs are also very high in calcium, so eating them can supplement calcium. The iron, calcium and inorganic salts in salted duck eggs are better than those in fresh duck eggs, so eating them in moderation is harmless and may even be beneficial. However, since the sodium content in salted duck eggs is very high, eating too many salted duck eggs will lead to excessive sodium, which may cause high blood pressure and other problems, thus harming your health.

How to pickle salted duck eggs to produce more oil: Wash the fresh duck eggs, dry them (do not dry them in the sun), and put them in a jar. Then put appropriate amounts of ginger, star anise and pepper into the pot and boil them at a ratio of 4 kg of water for every 50 duck eggs. After the aroma comes out, add 1 kg of coarse salt, a little white sugar and 50 grams of white wine and mix well. After the marinade has completely cooled, pour it into the jar with fresh duck eggs, enough to cover the eggs. Seal the jar with a lid and store it for about 20 days before opening and eating. Among them, adding white wine is the key to making the salted duck eggs produce more oil, so don’t forget it. Because white wine can accelerate the coagulation of egg protein and squeeze out the oil in the egg yolk.