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標題: [其他飲食] 靚鹹蛋 [打印本頁]

作者: B仔 時間: 2009-11-9 13:24 標題: 靚鹹蛋

琴晚整臘味大煲飯，當然有：臘鴨脾，臘肉，臘腸，潤腸，同埋。。。鹹蛋啦～

講起煲仔飯，諗起D鹹蛋。。。發覺呢度冇一盒再超市買的鹹蛋係靚嘅？！
唔好話起沙兼出油嘅紅心蛋黃咁要求高喇，我想買隻黃白分明嘅鹹蛋都冇。。。

個D咩6福，鴨嫂 ETC嘅牌子都試過。。。。有冇人有好介紹？

作者: totori 時間: 2009-11-9 14:22

I stopped buying from supermarket a long time since I do not trust the ingredient being put in to make the salted egg especially the ones from China.

The recipe I used:
30 Eggs
1 cup salt
1 tsp white vinegar
1 drop oil
little bit tea leaves

Boil salt and let it cool. Cover eggs with water. Place eggs in water for 40 days. Can add more salt if want saltier eggs. The difference of self made one is using chicken egg not duck egg.

Taste good so far.

作者: B仔 時間: 2009-11-9 15:11

係呀？！
咁你個D有冇出油呀？
HMM。。。用塑膠瓶醃製可以嗎？
thnx!!!

作者: photo_newbie 時間: 2009-11-9 16:32

Cool... So I should Boil salt and let salt cool down. But what do you mean by cover egg with water? (boil with water?, or what?) when to add in Salt?
thanks

作者: totori 時間: 2009-11-9 17:20

3# B仔

My salted eggs 冇出油 bor.

I used a 玻璃 jar, I think it's better than plastic ones.

作者: totori 時間: 2009-11-9 17:24

Cool... So I should Boil salt and let salt cool down. But what do you mean by cover egg with water? (boil with water?, or what?) when to add in Salt?
thanks
photo_newbie 發表於 2009/11/9 04:32 PM

Yes boil salt and water together until salt melted. Then let the water cool down before you put egg in salt water, make sure all the eggs submerge in water.

作者: echo 時間: 2009-11-9 17:34

邊度有鴨蛋賣？

作者: 布小熊 時間: 2009-11-9 17:39

oh!! so salted eggs are not cooked with heat but "cooked by the salt"

作者: eeq20 時間: 2009-11-9 17:40

Would like to try your recipe but have some questions.
Do you need to cook (boil) the eggs first, or just put eggs into the brine raw?
And how much water per cup of salt?

作者: 布小熊 時間: 2009-11-9 17:46

Actually, if you google home made salted eggs, you can find a few blogs and ppl making them.
This one I found with picture and a slightly different recipt but same concept.
http://neckredrecipes.blogspot.c ... ggs-with-brine.html

作者: B仔 時間: 2009-11-9 18:39

totori,
睇原你的REPLY，我係公司都做了少少RESEARCH。。。哈哈，偷懶～ LOL
D人話，浸蛋前，用酒浸一浸，然後COAT WITH鹽精，咁D黃就會靚，又出油，蛋白又唔會太鹹。。。不過最重要係醃製時唔好郁到個CONTAINER，如果唔係會影響蛋黃出油。
我諗除了你的RECEIPE之外，我會嘗試加入埋呢個方法，睇吓係咪真先得！

echo,
我見過超市2K有新鮮鴨蛋賣呀～～～我會買嚟今個WEEKEND試吓先！

作者: sheep 時間: 2009-11-9 22:19

totori,
睇原你的REPLY，我係公司都做了少少RESEARCH。。。哈哈，偷懶～ LOL
D人話，浸蛋前，用酒浸一浸，然後COAT WITH鹽精，咁D黃就會靚，又出油，蛋白又唔會太鹹。。。不過最重要係醃製時唔好郁到個CONTAINER，如 ...
B仔發表於 2009-11-9 19:39

你醃好咸旦
我買焼腩去你度
玩煑飯仔咸旦燒肉飯

作者: B仔 時間: 2009-11-9 22:22

你醃好咸旦
我買焼腩去你度
玩煑飯仔咸旦燒肉飯
sheep 發表於 2009-11-9 23:19

哈哈。。。咁咪好似我出豉油你出雞？！
聽講要醃成個月。。。有排等。
如果我今個WEEKEND醃，應該趕得切我生日請自己食自製鹹蛋～ LOOOOOOOOOOL

作者: totori 時間: 2009-11-10 12:52

Would like to try your recipe but have some questions.
Do you need to cook (boil) the eggs first, or just put eggs into the brine raw?
And how much water per cup of salt?
eeq20 發表於 2009/11/9 05:40 PM

eeq20 - Put eggs into the brine raw

as for water, I just estimate. I use enough water to melt the salt, and then add enough water until all eggs submerge in water.

作者: totori 時間: 2009-11-10 12:59

totori,
睇原你的REPLY，我係公司都做了少少RESEARCH。。。哈哈，偷懶～ LOL
D人話，浸蛋前，用酒浸一浸，然後COAT WITH鹽精，咁D黃就會靚，又出油，蛋白又唔會太鹹。。。不過最重要係醃製時唔好郁到個CONTAINER，如 ...
B仔發表於 2009/11/9 06:39 PM

Interesting, so what kind of wine you use? Just plain Chinese cooking wine?

What is 鹽精? So do you mean just cover a layer of 鹽精 before put eggs in salted water?

Yes I totally agreed 唔好郁到個CONTAINER, coz if the egg shell cracks, yucky mold will form.

作者: B仔 時間: 2009-11-10 13:13

D人話白酒，有D話HARD LIQUOR。。。
我諗只要唔係COOKING WINE（夠ALCOHOL CONTENT就夠掛～？）

鹽精。。。係咪又D鹽好紛狀嗰D？？？呢樣我要去超市GUP吓先～ @____@""

作者: tobiko 時間: 2009-11-10 14:08

hey interesting!!!! thx for the receipe!! I should give it a try too

作者: photo_newbie 時間: 2009-11-12 13:59

真喺要試試

作者: zuesel 時間: 2009-11-12 15:04

i just buy the already boiled haam daan. They come in a pack of 4... $3.xx. more expensive but so far I haven't come across one that's bad or no oil. Hope that helps.
But if you need a raw one to make soup or meat pies than can't help la...

作者: RayRay 時間: 2009-11-29 21:42

本帖最後由 RayRay 於 2009-11-29 22:47 編輯

Thank you very much for sharing

作者: somewhereintime 時間: 2009-11-29 23:45

19# zuesel

Cooked salted duck eggs have limited usage, you cannot even make soup with them.
Only useful for 流沙包金沙炒蟹

作者: fibbi 時間: 2009-11-30 00:20

霎熟咗啲咸蛋黃用嚟撈飯已經好正！！！

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