Salted Egg 6 Fortune Teller _ Salted Egg 6 Story Sheet

The specific method is: wash fresh duck eggs, dry them (don't put them in the sun) and put them in a jar. Then add appropriate amount of ginger, star anise and pepper into the pot to cook according to the ratio of adding 4 kilograms of water to every 50 duck eggs. After the fragrance is boiled, add 1 kg salt, a little sugar and 50g white wine. After the brine is completely cooled, pour it into the tank with fresh duck eggs, preferably without egg noodles. Cover the jar, seal it, and store it for about 20 days before opening it for consumption.

Among them: putting white wine is the key to salty eggs with more oil, don't forget it. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk.

Chemical reactions will occur during the curing process of salted duck eggs, making them spicy and red, full of wine flavor, slightly spicy salt and delicious.

The ingredients are as follows:

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Dry matter content (%) in egg yolk (g)

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Egg yolk protein 4- 10 0.786- 1.97.

Egg yellow phosphorus protein 4- 15 0.786-2.95

Ovophosphate 8-9 1.57- 1.77

Egg yolk high phosphorus protein 5-60.983- 1. 18.

Egg yolk phospholipid protein 16- 18 3.65-3.54

Vitellogenin 12- 13 2.36-2.56

Triglyceride 46 9.04

Phosphate ester 20 3.93

Sterol 3 0.589

Sugar 2 0.393

Mineral 2 0.393

Trace vitamins

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Attachment: salting method of salted duck eggs

Salted duck egg, also called crispy duck egg, is a favorite food for urban and rural residents, but its pickling method is very particular. Pickled properly, it is more delicious.

1, yellow sand salted eggs, yellow sand 500g, refined salt100g, clear oil 50g and proper amount of water. When curing, first pour the yellow sand into the basin, add refined salt, clear oil and water, stir evenly into a paste, and then put the washed and dried fresh duck eggs one by one. When the duck eggs are evenly covered with sediment, take them out and put them into food bags or other containers. After 3 weeks, they can be washed away for cooking. If there is no yellow sand, you can use other sand instead; If the viscosity of sand is not good, you can also add a small amount of mud.

2. The amount of saturated salted egg water and salt depends on the number of duck eggs. When curing, salt is dissolved in boiling water in a saturated state (the weight of salt is about 20% of the weight of water). After the salt water cools, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and place it in a ventilated place. After about 25 days, the jar can be opened and cooked. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious.

3, batter salted eggs take a proper amount of flour, use hot water to make a paste, add a little spiced powder and white wine and mix well. Then bind the washed and dried duck eggs one by one with batter, roll them with a layer of salt, put them in a jar and seal the jar mouth. In this way, the salt and batter will be mixed together, soaked in the eggs, and can be taken out and cooked after 25 days.

4. Braised eggs in white wine, which is made of 1 kg of 60-degree white wine and 0.5 kg of refined salt for every 5 kg of duck eggs. When pickling, the washed and dried duck eggs are dipped into Chinese liquor one by one, then rolled with refined salt, put into a container with a sealed mouth, and placed in a dry, cool and ventilated place for about 30 days.

5, spicy salted egg preparation 1 bowl of spicy sauce and refined salt, a few fresh duck eggs (washed). When curing, wash the porcelain jar with clear water and dry it with a boiling water brush. Then roll the duck eggs evenly in the hot sauce, and then roll them in the refined salt. Then carefully put the duck eggs dipped in hot sauce and refined salt in a porcelain jar, sprinkle a little refined salt on the top and upper layers, cover them, seal them with kraft paper, put them in a cool and ventilated place, and open the jar for use after 30-40 days.

6. Spicy salty wine-flavored eggs Take thick spicy sauce and white wine, mix them evenly according to the ratio of 8: 2, put the duck eggs in one by one, dip them evenly, and then roll them in refined salt. Then put them into porcelain jars one by one and seal them. Marinate for 70-90 days. This salted duck egg is spicy and red, full of wine, slightly spicy in salt and delicious.

7. Spiced salted duck eggs Take a proper amount of pepper, cinnamon, fennel, ginger and salt, put them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed duck eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious. (Part of the content refers to the existing knowledge on the Internet)

Put the duck eggs in the jar. When the water just doesn't reach the duck eggs, add about half the weight of the duck eggs, cover them, and marinate the salted duck eggs for 7 to 10 days.

manufacturing method

Method one

Put the duck eggs in the jar. When the water just doesn't reach the duck eggs, add about half the weight of the duck eggs, cover them, and marinate the salted duck eggs for 7 to 10 days. Just call it salted duck eggs.

Salted duck egg, also called salted duck egg, is a favorite food of urban and rural people, but its pickling method is exquisite, pickled properly and has a good flavor.

1, yellow sand salted egg method. Prepare 500g yellow sand, refined salt 100g, 50g essential oil and appropriate amount of water. When ripening, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into a paste. Then put the washed and dried fresh duck eggs into the sticky mud one by one, take them out after the duck eggs are evenly stuck with sediment, put them into food bags or other containers, take them out after 3 weeks, wash away the sediment, and cook them. If there is no yellow sand, you can use other silt instead. If the viscosity of sand is not good, a small amount of clay can be added.

2, saturated salt solution curing method. The amount of water and salt depends on the number of duck eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. You can open the jar and cook the eggs in about 25 days. Salted duck eggs salted in this way contain a lot of oil in the yolk and taste particularly fragrant.

3, batter curing method. Take a proper amount of flour, mix it into paste with hot water, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, roll a layer of salt, put them in the jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out and cook it after 25 days.

4. Liquor soaking method. According to every 5 kg of duck eggs, 1 kg of 60-degree liquor and 0.5 kg of refined salt. When curing, the dried duck eggs are immersed in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out and cooked in about 30 days.

5. Pickling of spicy salted eggs. Prepare a bowl of hot sauce and salt, and some washed fresh duck eggs. When curing, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in hot sauce one by one, then roll them in refined salt, then gently put them in a porcelain jar, sprinkle a little refined salt on the top layer, cover them and seal them with kraft paper, and put them in a cool and ventilated place. After 30-40 days, you can open a can to cook. Salted duck eggs 6. Pickling of spicy and salty wine eggs. Mix the thick spicy sauce and white wine evenly according to the ratio of 8:2, put the washed and dried duck eggs into a uniform roll dip one by one, roll them into refined salt again, then put them into a porcelain jar, seal them tightly and marinate them for 70-90 days. This salted duck egg is spicy and red, full of wine, slightly spicy in salt and delicious.

7. Pickling of spiced salted duck eggs. Take pepper, cinnamon, fennel, ginger and refined salt, boil them with the same amount of water for 20 minutes, pour them into a porcelain jar, soak the washed duck eggs, seal the jar, and cook them 40 days later. This duck egg is rich in flavor and slightly salty and delicious.

Method 2

Wash fresh duck eggs, dry them (don't dry them) and put them in the jar. Then in the pot, according to the ratio of adding 4 kg of water to every 50 duck eggs, add a proper amount of ginger, star anise and pepper into the water to cook. After the fragrance is boiled, add 1 kg salt, a little sugar and 50 g white wine.

After the brine is completely cooled, pour it into the tank with fresh duck eggs, preferably without egg noodles. Cover the jar and seal it, and keep it for about 20 days before unsealing it. Among them, putting white wine is the key to getting more oil from salted duck eggs, which must not be forgotten. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk.

Method 3

Take ten catties of duck eggs as an example, a little pepper, aniseed, cinnamon, three slices of ginger, one section of onion, and about a catty and a half of coarse salt (it seems that salted duck eggs are this amount, I can't remember). Wash the jar, and boil ten catties of salt, aniseed, ginger and cinnamon onion in water to make it fragrant. Let it cool, put the duck eggs in a jar, drain the water, add two ounces of white wine and seal the jar for 40 minutes.

Method 4

There are two ways to make salted duck eggs: find fresh duck eggs with uniform size, wash them, wrap them with yellow mud or grass ash mixed with water and salt, then put them in an altar with a small mouth and a big belly, seal them for a month, or soak them in salt water directly, or take them out and cook them. After the former is cooked, you can see that the yolk is naturally leached with red oil and the yolk is fine sand; The oil yield of the latter is much lower than that of the former, and the taste is not as delicate as the former. After the Dragon Boat Festival, it is a hot summer day. Boil some salted duck eggs and eat some iced mung bean porridge to refresh yourself.

Method 5

I learned a simple method today. Come and try it ~ ~

1. Duck eggs (both eggs and goose eggs are acceptable), the fresher the better, so the shelf life is long.

2. Wash the eggshell carefully with clear water (otherwise there will be bacteria in the egg hole).

3. Put it on a plate and dry it thoroughly (be sure to dry it thoroughly)

4. Wrap the dried eggs in white wine (ordinary wine such as Erguotou will do), and then wrap them in thick salt.

5. put the eggs in a plastic bag with good sealing conditions, and then tie the bag tightly. Dozza had better put some bags outside to ensure good sealing.

6. Keep this bag of eggs in a cool place for 20 days. It will be fine in 20 days.

Method 6

More primitive and authentic production methods:

1, take a big bag of red soil in the wild (this will make the salted duck egg yolk look red).

2. Put the red soil into the jar, sprinkle with salt, and stir with pure stream or well water until it is uniform and viscous.

3. Gently put duck eggs (preferably green shell eggs) into the tank to ensure that they are all covered with red soil water.

4, sealed, can be eaten after half a month. The longer the pickling time, the saltier the taste, the red yolk and the red oil. )

Cause of oil production

Shelled duck eggs contain fat 14 ~ 16%, most of which are in yolk. If the egg white is removed, the fat in the yolk of salted duck eggs accounts for about 36%. Eggs contain a lot of water (about 7 1%), and fat is mixed with protein, inorganic salts and other substances. Therefore, there is no oil in the yolk of duck eggs, whether raw or cooked. If the salt penetrates into the egg after curing, part of the water in the yolk is forced to penetrate outward, so the fat is concentrated and accumulated. After salted duck eggs are cooked, the protein in the yolk solidifies. So we can see with naked eyes that there is a lot of oil in egg yolk. Part of protein in salted duck eggs is broken down into amino acids. As a result of salting, the salt in eggs increased, and the inorganic salt in eggs also increased slightly. Because the fat in raw egg yolk is combined with protein, you can't see that it contains fat. After a long period of ripening, protein will denature and separate from the fat. When the fat gathers together, it becomes egg butter, which contains red and yellow vitellin and carotene. When dissolved in egg butter, it is red and yellow, which increases the sensory characteristics of salted eggs. Oily salted duck eggs are a sign of good pickling. When the salted egg is cooked, there will be oil in the yolk. What is the reason? Peel a cooked duck egg, it is difficult to find a little oil stain from the yolk, and it tastes greasy. But in the cooked salted egg yolk, yellow oil droplets can often be seen flowing out. Some people think that adding some oil to salted eggs will produce oil droplets in salted egg yolk, which is of course a misunderstanding. It is incredible to say that the oil in salted egg yolk is actually in the egg.

Chemists have done chemical analysis and found that duck eggs are not only rich in protein, but also contain a lot of fat. In the whole duck egg, fat accounts for about 16%. Except for a little bit in protein, more than 99% of these fats are "live" in egg yolk. Too right

For salted duck egg yolk, the fat content is as high as 3 1%. In other words, almost one third of the yolk of the whole duck egg is made up of fat. Since the fat content in egg yolk is so high, this is a trick of protein and fat change. Cod liver oil is nutritious, but it smells like fish. Some people don't like it, so people add some sweet wort, water and some emulsifier to cod liver oil to make it into emulsion. Cod liver oil turned into emulsion and the oil suddenly disappeared. Of course, cod liver oil is still intact, but it is dispersed into very small oil droplets, and each oil droplet is covered with a layer of emulsifier and water film. Besides fat, egg yolk is also rich in protein, isn't it? Protein is a clever emulsifier, which can disperse the fat in egg yolk into tiny oil droplets like cod liver oil emulsifier, thus deceiving our eyes and tongue. Salt and protein are sworn enemies. Salt can reduce the solubility of protein in water and precipitate protein, which is called "salting out" by functional chemists. After protein was salted out as an emulsifier, the emulsion was destroyed, and those originally dispersed into tiny oil droplets gathered together and became big oil. Because the fat content in egg yolk is as high as 3 1%, once cooked, the whole egg yolk becomes oily and even overflows.