Reason: Many people love salted egg yolks. Not only are they fluffy and delicious with a rich aroma, but they also release red oil when cut. This flowing 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 proteins. After being pickled in a saltwater solution, the proteins in the yolk coagulate and denature, separating from the lipids. As the fat accumulates, the phenomenon of "oil exudation" occurs.
Homemade Pickled Salted Eggs
The nutritional value of salted egg yolks is close to that of fresh egg yolks, containing high-quality protein, lecithin, vitamins, and minerals. During the maturation process of the salted egg yolk, the absolute fat content remains almost unchanged. However, due to the loss of moisture, 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 exudation 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.
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