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A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. Salted duck eggs are best served as a side dish with Congee or rice. It is also the fillings of moon cakes(月餅), glutinous rice dumplings (粽子) and many Chinese Dimsum. It is very easy to make at home in brine, both duck egg or chicken egg can do.
Ingredients
- 15 Duck Egg ( or Chicken Egg )
- 60 ml Rice Wine ( 30 – 40 % Alcohol )
- 700 g Water
- 175 g Coarse Sea Salt ( The proportion of salt to water is about 1 : 4 )
Spice ( Optional )
- 2 Tsp Szechwan Peppercorns
- 4 – 5 Star Anise
- 1 Cinnamon Sticks
- 5 pcs Bay Leaf
- 1 Tsp Fennel Seeds
Preperation
1. Check every egg to make sure there are no cracks on it. Rinse the eggs and drain well.
2. Pour rice wine into a bowl, rinse the egg with rice wine thoroughly and carefully. Try not to knock and crack eggshell. Use a clean glass container, carefully arrange the eggs in the container. Before placing the eggs in the container, do make sure all the eggs are not broken or have any cracks.
3. Pour 700 g water into the saucepan, add salt, szechwan peppercorns, star anise, bay leaf and fennel seeds. Bring it to a boil. Once the salt completely dissolves, turn of the heat. Let cool completely. Pour salt water into the bottle, salt water should cover all the eggs. Because of high concentration of salt water, some eggs above will flow to the surface . Use large wide mouth bottle, put a small plate on top of the eggs to avoid bacterial infection.The basic idea is to get all eggs submerse completely in the brine. Label the start and finish dates on the container to remind yourself.
4. Tightly cover the container and place at room temperature. The brining process normally takes 30 to 40 days. After 30 days, take one egg out. Run the eggs under cold water then drain. Cook with rice in the rice cooker and see if its taste is salty enough. If you think the eggs are not yet ready, leave them in the brine for 4 to 6 more days.
5. The longer the eggs brine in salt water, the more salty taste. If you’re satisfied, drain all eggs out and wipe dry. Keep them in an egg carton and place in fridge. The salted eggs can be kept for a month in fridge.
Reminder
- Duck eggs are better than chicken eggs because duck eggs are more oily
- In the brining process, impurities of the salt water accumulated on the egg shells. Don’t worry this is normal.
- Don’t shake bottle during brining process.
- Use glass container for the brine. Salt water could be corrosive to metal container result eggs turn black or even smell. Therefore don’t use metal.
- The brining process depends on room temperature and the proportion of salt and water. Summer may only takes 15 ~ 20 days. Autumn around 30 days. Winter would takes around 30 ~ 40 days.
- The brine can be recycled 2 ~ 3 times , bring it to boil and cool down before the next use.
- If you love spicy, you can add diced chilli or chilli sauce, and substitute 1/10 water with rice wine. The brining process will take longer time depends on seasons.
- Salted eggs have high cholesterol may places at risk of cardiovascular and disease. Salted egg is not fit for Liver and kidney disease, hypertension , diabetes , obesity and pregnant women.
hi老师,第一次做咸鸭蛋,想请问,我把盐水倒进罐子里,我可以看到鸭蛋的表面有一些小气泡。这是正常吗?谢谢
請問生鹹蛋要蒸多久呢?今天蒸的蛋白還是不太凝固有凝固出油了,謝謝您
Hi 老師,請問我想做生鹹蛋。以上做法完成後是熟或生的?如生鹹蛋做法一樣嗎?
老師,想問一下,醃製好的咸蛋放入冰箱,是否指可存放冰塊白文那一格呀?
和冰鮮雞蛋一樣放置就可以
老师,我想用茶叶水來醃製鸭蛋。茶水是否比较容易发霉?
高濃度鹽可以
谢谢老师
肥丁老師你好,請問咸蛋醃了一個月後,是否逐隻蛋拿起,用廚房紙抹乾放在蛋盒內,便放到冰箱(結冰那一格)可保存最多1-2個月呢?然後每次使用前,拿出來室溫解凍半小時嗎?謝謝^^
若是1~2毎月內使用可以放在冰鮮(餸菜)的蛋格
想要延長賞味期放冷凍庫(結冰)也是可以
結冰後的退冰時間可能要長一些
謝謝老師,醃了兩天,發現有2,3隻蛋殼表面出現了黑色裂紋>_<但沒有氣泡或蛋白漏出來,可以繼續醃嗎? 🙁
裂開的蛋一定要取出來
不知道甚麼時候爆開
做成污染
肥丁老師你好,請問落粗鹽同海鹽既分別大嗎?請問醃時應該放在陰涼地方嗎?放窗台曬可以加速過程嗎?因為聽今天浸下月中秋用,有點怕來不及。
粗鹽是海鹽的一種
醃製時放在陰涼的地方
不要被紫外線照射
現在氣溫高
入味速度會快的
到中秋取一顆來試味就知道了
請問可以用table salt代替粗鹽嗎
table salt 是精煉的鹽
味道「死鹹」
手工鹹蛋需要時釀造
還是建議用較好的海鹽來製作
愛吃辣,可加入切粒的辣椒或辣椒醬,將十分一的清水改為白酒,以同樣的方法醃 30 ~ 40 天 ( 視乎季節調整 ),醃出來的鹹蛋黃酒香四溢,鹹中帶辛
想問下個10分一既酒係同鹽水一齊煮,定煮滾鹽水再落?
酒和鹽水一起煮,放涼才能下蛋
我在今天早上〈第15天〉先撈起2個用電鍋蒸看看,蛋白太鹹了,蛋黃也夠鹹〈浮在上面的蛋黃較鹹,反而沉在下面的那顆蛋黃鹹度剛好〉,所以趕緊將全部的蛋撈起,可能下次需縮短2、3天吧!我是照著您教的比例調配鹽水的,大概是我用的岩塩較鹹。非常謝謝您無私地傳授!〈我醃漬50個鴨蛋,加入的是八角減半、甘草、肉桂片、2片當歸,58度高粱,味道香得不得了,真沒想到這樣的醃漬,連蛋黃都有酒香味呢!〉
请问,有什么盐不能用的吗?喜马拉雅盐可用吗?
喜马拉雅盐價錢來說比較貴
不過富含礦物質,污染較少,肥丁不捨得用來漬醃
用來醃鹹蛋,海鹽就都足夠了
请问肥丁老师, 我找不到这种米酒, 可以用别的酒吗? 好像伏特加或brandy 这种酒吗?
酒精含量超過 30 – 40% 以上都可以
不放厨房可以放雪櫃醃嗎
放室溫就好,不用放雪櫃
如果已放雪櫃,效果會点
溫度不夠
影響入味
妳好啊,我想問可不可以用其他酒代替?我屋企有兩隻雜牌的vodka, 係以前老公定係佢朋友買羅geh,我係肯定唔飲啦,可以代替食譜的米酒嗎?
可以,酒的作用主要是殺菌
vodka 度數夠高
一定要用米酒嗎?
白酒比較對味
如果鹽水係350ml, 請問啲香料需唔需要減半?謝謝
按比例減
hello! ~請問鹹蛋白大家是怎麼處理的?好咸喔,丟掉浪費~
代替鹽煮湯,炒菜
想問可否中途再加入咸蛋嗎?
醃的時間不一樣鹹淡就會不同,很難判斷其麼時候醃好,最好一次過,不要中途加入了
請問浸了30日後,蛋黄表層流油,但個心吾流好實,出了甚麽問題?
蛋的品質問題,或煮太熟了
想請問,今日收咸蛋,發現有咸蛋裂了且有漏蛋白情況,收蛋時才發現,咁D咸蛋仲要唔要得?
有裂縫的蛋先煮熟,試試能不能吃,其他沒裂的拿起來放進冰箱應該沒問題
我想醃20隻鴨蛋,不知道材料的份量是如何?
視乎你的容器,鹹水只要浸過蛋就可以,若鹽水不夠,按鹽和水的比例增加
hi,我用了一個不銹鋼的醬油碟來壓鴨蛋,不銹鋼會影響到效果嗎?我已經醃了大約兩三天了~
金屬器皿不行唷,別少看鹽水的力量,鹽的侵蝕性很強,就算不銹鋼被鹽長時間接觸也會釋出有害物質
我現在已經把它拿出來了,應該還可以要吧?
繼續觀察吧
HI,我在醃了大約5小時後開了一下~會變質嗎?
之後沒發霉就沒事,以後不要再打開了
怎樣才算是發霉?今天看鹽水的顏色好像變深了~
有白色或綠色的物質浮在水面,就是霉菌
thanks
你好!今天看到其中一個鴨蛋旁邊有少許泡,請問是什麼原因??
可能有裂痕,小心檢查一下,如蛋破裂了,要盡快取出
粗鹽可以用普通鹽或加碘鹽代替嗎?
精鹽或碘鹽的鹹度較高,要自己調整份量
請問如果用粉紅色果隻salt,係咪無咁咸?因為已整左30日但好似無乜味。謝謝!
是啊 ~ 天然岩鹽味道是淡一點的,味不夠再加長時間醃
已成功了,37天,剛剛夠味,不太咸,貼相在fb網了,謝謝!
如果醃咗十五日發現有霉浮係水面咁係咪唔要得架喇?
瓶子進了雜菌了
把發霉的小心撈起
在瓶裹鹽液表面噴一些酒
再觀察看看
謝謝?
如果換水後再醃發現又有霉菌浮在水面,還能吃嗎?
都醃了一段時間,可待完成後
打開看看鹹蛋有沒有變壞才決定
把霉菌清了,再噴酒精
想請問,如醃緊時發現有裂蛋,怎麼辦?
把裂蛋取出,其他蛋再用酒精消毒,更換鹽水
謝謝回覆,我馬上換
蛋需要煮熟嗎
鹹蛋是生醃的,醃好才煮熟食
等我有时间也去做做看,能不能成功,谢谢你