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What are the methods of making yolk liquid?
Eggs are a kind of food that we often eat in our daily life. A complete egg includes the yolk, egg white, and the shell outside. The nutritional value of eggs is basically in the yolk and egg white. Since everyone’s taste is different, many people show different preferences for yolk and egg white. It is said that the nutritional value of the yolk is relatively high, but not everyone can eat it. People with yolk allergies cannot eat it, and people with hepatitis cannot eat it. Yolk liquid is just the yolk without the egg white, and it can be beaten. Now let’s talk about the methods of making yolk liquid?
Method one: Frying yolk liquid
Ingredients:
Yolk liquid, salt, Lao Gan Ma
Preparation steps:
1. Prepare a non-stick pan and then everything is ready! Heat the pan, crack an egg and watch it slowly cook… The transparent egg white gradually turns white, and you can touch it with chopsticks.
2. Once the egg white is fully cooked, remove it from the heat and add Lao Gan Ma. You can add any sauce you like, such as sweet and spicy sauce, sweet and sour sauce, or Thousand Island dressing, and then you can start eating by dipping the egg white into the yolk liquid.
Method two: Yolk meringue
Ingredients:
Yolk, infant milk powder, lemon juice, sugar
Preparation steps:
1. Add the yolk, powdered sugar, and lemon juice to a slightly larger bowl (the container must be free of water and oil) or a small-bottomed stainless steel bowl, and use this whisk to beat it hard… Beat until thick and white, then add milk powder. It will feel very dry, but it’s okay, just stir it a few times (please do not substitute any other ingredient for milk powder, as it is irreplaceable).
2. Put the mixture into a piping bag and cut a small hole, about the size of a toothpick. Squeeze out small amounts, which are easier to cook. Preheat the oven to about 100 degrees Celsius (the specific temperature varies depending on your oven) halfway through the baking process. It’s best to keep an eye on it, as it’s easy to burn. Once burned, the best texture is lost.
3. Never open the oven door when it’s not fully cooked, or it will collapse and sink in the middle. After baking, seal it tightly to prevent moisture from seeping in. Fully baked meringues are easy to remove, and they taste super good.
Nutritional value of the yolk:
The fat in the yolk contains a large amount of phospholipids, including ovalbumin, lecithin, glycerides, sterols, and cholesterol, etc. The yolk also contains other rich nutrients. Among the minerals in the egg, iron, sulfur, and phosphorus are the most abundant, with 0.9mg of iron contained in the yolk, making it one of the good sources of iron in daily food.
