What are the benefits of eating salted egg yolk? How many calories are in a salted egg yolk?

In our daily life, many friends like to eat salted egg yolks. Eating salted egg yolks in moderation can clear lung fire, clear away heat and detoxify, and promote gastrointestinal motility, which is beneficial to the body's digestion and absorption of nutrients, and promotes human growth and metabolism. If you pay attention to food and want to keep your body slim, then you must first understand how many calories a salted egg yolk has? The following is a sharing of knowledge in this regard!

Contents of this article

1. What are the benefits of eating salted egg yolks?

2. How many calories does a salted egg yolk have

3. How long to steam the salted egg yolk?

4. How to eat salted egg yolk sauce

What are the benefits of eating salted egg yolks?

1. Salted duck eggs are rich in calcium, iron and vitamins, which can supplement the vitamins and minerals needed by the human body.

2. Certain proteins contained in salted duck eggs can be broken down into amino acids. Then, due to the salt pickling, the salt content in the eggs can increase, thereby increasing the inorganic salt content in the eggs. The protein in the salted duck eggs has denatured, and the fat has gathered together to become egg yolk.

3. Eating salted egg yolks in moderation can clear lung fire, clear away heat and detoxify, and promote gastrointestinal motility, which is beneficial to the body's digestion and absorption of nutrients, and promotes human growth, development and metabolism.

How many calories does a salted egg yolk have

Every 100 grams of salted egg yolk contains 177 calories. Salted egg yolk is a delicacy, and its main ingredients are duck eggs, poultry eggs, etc. Salted egg yolk is rich in lecithin, unsaturated fatty acids, amino acids and other important nutrients for human life. However, cholesterol is a double-edged sword. High cholesterol will affect arteries and make arteriosclerosis more likely. Low cholesterol will also cause a series of health problems.

The yolk is the yellow part of the egg. The protein of the egg is concentrated in the egg white and egg membrane, and the rest of the nutrients are concentrated in the yolk. The yolk is rich in fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements. The yolk is also part of the nutrients in the egg. The main minerals, vitamins, phospholipids, etc. in the egg are in the yolk. The main components of the yolk are 17.5% protein, 32.5% fat, about 48% water and 2% minerals, as well as a variety of vitamins.

How long to steam salted egg yolks

Boil salted duck eggs time:

The time it takes to boil salted duck eggs is actually similar to that of boiling chicken eggs, which generally takes 10-15 minutes. In addition, experts remind that the temperature of the water also matters when boiling salted duck eggs. If it is boiling water, 8 minutes is enough. If it is cold water, it will take a little longer, and it should take 20-30 minutes. Recommendation: It is best to boil in boiling water. And it is best not to exceed 8 minutes, nor less than 6 minutes. If it exceeds 8 minutes, the nutrition of the duck eggs will be lost to a certain extent. If it is less than 6 minutes, there may be some parasites that are not good for the human body.)

How to eat salted egg yolk sauce

Salted egg yolk sauce can be used for bibimbap or cooking. Salted egg yolk sauce is a kind of seasoning oil, which is composed of edible vegetable oils, vinegar, fruit juice, egg yolk, egg white, salt, sugar, vanilla, chemical seasoning, acidulant and other raw materials. Generally, refined salad oil is used instead of hydrogenated oil. The emulsification form is water-in-oil type. Salted egg yolk sauce is light yellow in color, moderately soft, viscous, with a certain toughness, refreshing fragrance, and strong aftertaste. The phospholipids in the egg yolk have a strong emulsifying effect, so it can form a stable emulsion. The oil is dispersed in the vinegar in the form of fine particles of 2-4 microns. When eating, the water phase first contacts the tongue, so it first gives people a smooth and refreshing sour taste, and then the oil phase can be detected.