- Product Details
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Quick Details
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Storage Type:
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Salted egg yolk flavor powder
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Specification:
-
Red salted egg yolk flavor powder
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Manufacturer:
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GIA NGUYEN
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Ingredients:
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duck eggs yolk
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Content:
-
Red salted egg yolk flavor
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Address:
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Cu Chi Ward, HCMC
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Instruction for use:
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food additives
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Place of Origin:
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VNM
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Brand Name:
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GIA NGUYEN
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Model Number:
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SR-DUCK.EGG
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Color:
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Red Orange
Quick Details
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Variety:
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Whole Egg Powder
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Use:
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Food
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Shelf Life:
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24 months, 12 months
-
Storage Type:
-
Salted egg yolk flavor powder
-
Specification:
-
Red salted egg yolk flavor powder
-
Manufacturer:
-
GIA NGUYEN
-
Ingredients:
-
duck eggs yolk
-
Content:
-
Red salted egg yolk flavor
-
Address:
-
Cu Chi Ward, HCMC
-
Instruction for use:
-
food additives
-
Place of Origin:
-
VNM
-
Brand Name:
-
GIA NGUYEN
-
Model Number:
-
SR-DUCK.EGG
-
Color:
-
Red Orange
Product Description
IQF salted duck eggs egg-yolk vacuum pack Salted egg yolk flavor
There are 03 different ways that I have tried to get salted egg yolks. Depending on what you are using them for, here are just my suggestion:
1. Salted eggs 30-day brine method
This method is the “traditional” way of making salted eggs if I can say that. The whole eggs are submerged in a brine solution for 30 days. Sometime it may take a bit longer too. In the end, you will get firm round egg yolks. The salted eggs made with this method is suitable for anything you want to use them for, baking or cooking
2. Salted eggs 10-day brine method
This is the “short-cut” version of the 30-day version. But it’s not like what you think, just soaking the eggs in the brine for 10
days instead of 30 days. We have to soak the eggs in the vinegar prior to soaking them in the brine solution. More explanation on that later down the post. The result is firm round egg yolks. The salted eggs made with this method is also suitable for anything you want to use them for, baking or cooking
3. Salt-cured egg yolks
The egg whites and yolks are separated. You can use the whites for other use (which is great!). We are just using the yolks and curing them directly by covering them with salt. The salted eggs produced with this method will be flat and not round. The salted yolks are not suitable to use in mooncakes or any pastries that you want to show the round shape of the salted yolks. You can use them for grating over pasta, noodles, and in cooking or desserts where you won’t see the shape of the yolks
Specification
|
Storage Type
|
Salted egg yolk flavor powder
|
|
Specification
|
Red salted egg yolk flavor powder
|
|
Product Type
|
Egg Product
|
|
Manufacturer
|
GIA NGUYEN
|
|
Ingredients
|
duck eggs yolk
|
|
Content
|
Red salted egg yolk flavor
|
|
Address
|
Cu Chi Ward, HCMC
|
|
Instruction for use
|
food additives
|
|
Variety
|
Whole Egg Powder
|
|
Origin
|
DUCK
|
|
Use
|
Food
|
|
Shelf Life
|
24 months
|
|
Place of Origin
|
VNM
|
|
Brand Name
|
GIA NGUYEN
|
|
Model Number
|
SR-DUCK.EGG
|
|
Variety
|
duck, chicken
|
|
Use
|
Cake, Egg Snack, Food additive
|
|
Shelf Life
|
12 months
|
|
Color
|
Red Orange
|
Packing & Delivery
Packages detail:
1) Loose Packing: 10kg/carton, 20kg/carton or 10kg/mesh bag, 20kg/mesh bag;
2) Small packing:
a) 1kg/bag, 1kg x 10bags/carton; f) 4pcs(250g)/bag, 250g x 40bags/carton;
b) 500g/bag, 500g x 20bags/carton; g) 5pcs/bag, 10kg/carton;
c) 250g/bag, 250g x 40bags/carton; h) 1kg/bag, 5kg/mesh bag;
d) 200g/bag, 200g x 50bags/carton; i) 500g/bag, 5kg/mesh bag
e) 3pcs(200g)/bag,200g x 50bags/carton
3) Customized packing: according to clients' requirements.
Loading:
9 – 10 Tons/ Cont 20, 19 – 20 Tons/ Cont 40
Shipping and delivery:
Within 7-15 days after down payment
Supply Period:
Around year
Instructions & Store
– If you want to cure more eggs, choose a big jar that can fit all the eggs. Place eggs in the jar and fill with water so
that the eggs are totally submerged. Take the eggs out and weigh the amount of water used, that’s how much water you will need. From then on, you can calculate the amount of salt and other ingredients accordingly.
– Spices are optional. You can omit one, two, or all of them. During the curing process, the aroma of spices maybe a little bit too overpowering, but when you try the eggs, it will only give out a very mild flavour which I think is very nice and subtle. If you are to cure more eggs, you can also increase the amount of spices used. Bear in mind though that cardamom has a pretty strong flavour, it’s best to use only 1 or 2.
– The curing time for chicken or duck eggs is about 4 – 6 weeks. If you use quail eggs, the curing time should be much shorter. I have never tried curing quail eggs, but I have heard from other people who have that salted quail eggs are usually ready to be consumed after 15 days.
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