What is the nutritional value of salted egg yolk? Why do we need to soak salted egg yolk in oil?

Salted egg yolk is a common delicacy in life. The main ingredients are duck eggs and poultry eggs. It is rich in various nutrients and has certain benefits to the human body. Some people will buy the ingredients and make it at home. Egg yolk contains valuable vitamin A and vitamin D, as well as vitamin E and vitamin K, which are all "fat-soluble vitamins". Why do salted egg yolks need to be soaked in oil? You must be curious too!

Contents of this article

1. What is the nutritional value of salted egg yolk?

2. Why do we need to soak salted egg yolks in oil?

3. Should salted egg yolks be frozen or refrigerated?

4. Selection of salted egg yolks

5. Fried rice cake with salted egg yolk filling

What is the nutritional value of salted egg yolk

The fat in egg yolk is mainly monounsaturated fatty acids, more than half of which is oleic acid, the main component of olive oil, which is beneficial for preventing heart disease. Most vitamins are also concentrated in egg yolks. Egg yolks contain valuable vitamins A and D, as well as vitamins E and K, which are all "fat-soluble vitamins." Most of the water-soluble B vitamins are also found in egg yolks. The reason why egg yolks are light yellow is because they contain riboflavin, which is vitamin B2. It can prevent mouth ulcers, glossitis, lip cracks, etc.

Why do we need to soak salted egg yolks in oil?

The reason why salted egg yolks are soaked in oil is that this makes the egg yolks more bright and delicious, and tastes crunchy. It can also play a role in disinfection. If you want to use it as a filling, soaking it in oil and then baking it can also make it better mixed with the ingredients. In addition, salted egg yolks have a fishy smell. Before baking, you can soak them in wine to remove the fishy smell.

Salted egg yolk is a common delicacy in life. The main ingredients are duck eggs and poultry eggs. It is rich in various nutrients and has certain benefits to the human body after consumption. Some people also buy the ingredients and make it themselves at home, but the specific method is often confused and they don’t know whether it needs to be soaked in oil.

The reason why salted egg yolks need to be soaked in oil is because it can make the egg yolk more bright and delicious, have a crunchy texture, and kill the bacteria inside. When it is used as a filling, it is easier to mix with the ingredients during baking, which increases the flavor of the food, so soaking it in oil is very necessary.

It should be noted that salted egg yolks have a fishy smell. It is best to soak them in wine or spray them with wine before baking. After taking them out, put them in the baking tray, adjust the temperature and bake for about 5-7 minutes. Take them out when they are 90% cooked but before oil comes out. This can effectively prevent them from being burnt.

Should salted egg yolks be frozen or refrigerated?

It is best to refrigerate salted egg yolks, because after freezing, the salted egg yolks will lose a lot of water, become dry and hard, and affect the taste. However, if they are placed in the refrigerator, they can basically maintain their original taste without worrying about deterioration.

Salted egg yolk is a very delicious food. It usually feels soft and fluffy when shaken, and it is very suitable for making egg yolk pastry, which is also very delicious. If you make it at home, sometimes there will be some salted egg yolk left. In this case, you need to save it in time to avoid affecting the taste.

It is best not to freeze salted egg yolks. They can basically be placed in the refrigerator. After freezing, the salted egg yolks will lose a lot of water, becoming dry and hard, and not very delicious. Moreover, they basically will not deteriorate in a short period of time, so there is no need to worry about the taste changing after being stored for a long time.

In winter, when the temperature is lower, you don’t even need to put the salted egg yolks in the refrigerator. Just put them in a dry and ventilated place, away from strong sunlight, and this will not affect its taste.

Selection of salted egg yolk

High-quality salted egg yolks should be moderately salty, with plenty of oil and a fragrant taste. When you pick it up with chopsticks, butter will come out. The yolk is fine and sandy, divided into layers, with each layer getting darker and redder. There is no hard core in the middle and it tastes delicious. Salted egg yolks with red cores are rich in nutrients. They are rich in fat, protein, and various amino acids required by the human body. They also contain calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body, and are easily absorbed by the human body.

Why is the oil production one of the criteria for judging the quality of salted egg yolks? Compared with ordinary duck eggs, part of the protein in salted duck eggs is decomposed into amino acids. Because of salting, the salt content in the eggs increases, and the inorganic salts in the eggs also increase slightly. The fat in the raw egg yolk is combined with the protein, so it is not visible that it contains oil. After a long time of pickling, the protein will denature and separate from the fat. The fat will gather together to become egg yolk oil. The egg yolk contains red and yellow yolk pigment and carotene, which dissolve in egg yolk oil to become red and yellow, increasing the sensory properties of the salted egg yolk. Therefore, the oil production of salted egg yolk is a sign that it is well pickled. In addition, the content of inorganic salts such as calcium and iron in salted egg yolk is rich, and the calcium and iron content are higher than chicken eggs and fresh duck eggs. Therefore, it is a good food for supplementing calcium and iron in summer.

Fried Salted Egg Yolk Sandwich Rice Cake

Fried with butter, it tastes delicious and the outer layer of the rice cake is crispy. It is very delicious!

Salted egg yolk sandwich rice cake, a variety of cooking methods, simple and easy, fry, boil, deep-fry, bake...