Salted duck eggs are a favorite food for many people when they eat breakfast. Some salted duck eggs are salted so they are not salty. Salty duck eggs taste more salty than fresh duck eggs, so they are still very tasty to eat. Congee is the best. Here's a detailed introduction to why salty duck yolk comes out of oil.
Salted eggs are cooked, there will be oil in the egg yolk, what is the reason?
Have you noticed this? No, it is difficult to peel off a cooked duck egg. It's difficult to find a bit of oil from the egg yolk and it doesn't feel greasy. However, in the egg yolk of cooked and salted eggs, it is often seen that the yellow oil droplets flow outward. It's bizarre. Where did the oil from salted egg yolk come from?
Some people think that adding some oil when picking eggs will cause oily drops in salty egg yolks. This is certainly a misunderstanding. It's a bit unbelievable to say that the oil in the salted egg yolk is actually there in the egg.
Chemists have done chemical analysis and found that duck eggs are not only rich in protein but also contain many fats. Of the total duck eggs, fat accounts for about 16%. In addition to these tiny amounts of fat, which are present in proteins, 99% of them are "lived" in egg yolks. Therefore, for egg yolk, the fat content was as high as 31%. In other words, almost one third of the yolk of the entire duck egg is composed of fat.
Since the level of fat in the egg yolk is so high, why can't I see a little oil and my tongue can't feel it? It turns out that this is a trick for protein and fat to change.
Have you ever eaten a cod liver oil emulsion? Cod liver oil is very nutritious, but it has a fishy smell. Some people do not like to eat it, so people add some sweet wheatgrass, water and some emulsifiers to cod liver oil. Made of cream. Cod liver oil became emulsion and the oil suddenly disappeared. Of course, in fact, the cod liver oil is still in the end, but it is dispersed into tiny droplets of oil. Each small droplet of oil is covered with a layer of emulsifier and water film.
Is the egg yolk not only rich in protein other than fat? Protein is a brilliant emulsifier. It can disperse the fat in the egg yolk into tiny oil droplets, like a cod liver oil emulsifier, thus fooling us. Eyes and tongue.
However, after making an egg into a salted egg, what kind of fat does it show?
It turns out that salt and protein are dead. Salt can reduce the solubility of proteins in water and precipitate proteins, which chemists call "salting out." After the protein as an emulsifier is salted out, the emulsion is destroyed, and the oil droplets that were originally dispersed into tiny droplets gather with each other and turn into a big oil fluid. As the content of fat in the egg yolk is as high as 31%, the whole egg yolk becomes oily and even flows out after cooking.
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