Many people who eat salted eggs have a habit of preferring the yolk, especially one that is powdery and oily, which is their absolute favorite. But did you know that this "oil" is all fat!
Homemade Salted Duck Eggs
Reason: Many people love salted egg yolks because they are not only fluffy, savory, and delicious, but also have a rich aroma. When cut, red oil flows out, and this oil is actually the fat from the yolk.
Under normal circumstances, the fat in the yolk exists almost entirely in a well-emulsified form bound to protein. After being brined and pickled, the proteins in the yolk coagulate and denature, separating from the lipids. As the fat accumulates, the phenomenon of "oozing oil" occurs.
The nutritional value of a salted egg yolk is close to that of a fresh yolk, containing high-quality protein, lecithin, vitamins, and minerals. During the ripening process of the salted yolk, the absolute fat content remains almost unchanged. However, due to water loss, the relative fat content of the yolk gradually increases, reaching as high as 30% or even over 40%. As the pickling process continues, the salt content and oil output increase, the oil's color becomes more vibrant, its viscosity becomes thicker, and it develops a special flavor, resulting in a better texture.
It is recommended to eat no more than half a salted egg at a time, while also consuming less other high-salt foods and sodium-containing seasonings, and to remember to drink more water or eat some fresh fruits and vegetables.
Homemade salted duck eggs