Wednesday, July 28, 2010

自制咸蛋


记得我的咸蛋吗?哈哈。。。我自己已经忘到九霄云外了。

昨天把最后的两粒咸蛋拿出来时,才想起还没有把它放上来。
用鸡蛋做的咸蛋没有鸭蛋的好吃。
但是也算不差。
当然如果是在大马和新加波就不用自己腌制这么麻烦了。
因为要买非常方便而且价钱便宜。
这里卖的咸蛋非常贵。
一个要马币4令吉,所以自制咸蛋是有必要的 :)
尤其是通常只用蛋黄来做馅料,成本会很贵。
这次用了carol的方式,大家可以参考这里

材料:
  • 新鮮鴨蛋(或雞蛋)10個, 冷水780g, 米酒20g, 鹽200g
    (液體量必須能夠淹過所有雞蛋,液體量與鹽的比例約4:1)
  • 乾淨玻璃瓶1個。

    步驟:
    1.將冷水加入鹽煮沸放涼,鴨蛋洗乾淨擦乾
    2.將米酒加入到放涼的鹽水中
    3.鹽水倒入乾淨玻璃瓶中
    4.將鴨蛋放入密封
    5.整罐放置到陰涼的地方60天
    6.泡好的鹹蛋取出蒸熟即可

Ingredients:

  • 10 eggs (or if u can find duck eggs), 780g cold water, 20g rice wine, 200g salt
  • 1 clean jar or a suitable container

Method:

  1. Boil salt and water until salt dissolved. Let the saline solution cool completely.
  2. Clean the eggs.
  3. Add in the rice wine to (1).
  4. Pour the solution into the clean jar and put in the eggs.
  5. Cover tight and leave it in a cool dark area for 60 days.
  6. Take out the salted eggs and keep in the fridge for future consumption.
  7. To test the saline solution is salty enough, u can just drop some cook rice into solution. If the rice float means it is good and salty enough.

蒸之前

蒸之后

9 comments:

  1. 咸蛋都自己来,佩服佩服。

    蒸好的咸蛋怎么没蛋白的部分?

    ReplyDelete
  2. cook.bake.love, 因为我只要蛋黄做馅料,所以蛋白丢了:)

    ReplyDelete
  3. Jane, the egg yolks are so beautiful

    ReplyDelete
  4. ai yoh, 忘了叫你Buang 两粒给我。我家的咸蛋很Laku的

    ReplyDelete
  5. Jess, TQ so much.

    Angie, i will buang something for u in my next post but not the uncook salted eggs :)

    ReplyDelete
  6. Jane, 佩服佩服, apa pun boleh, Jane Boleh !

    ReplyDelete
  7. 咸蛋黄真的很美,看到那颜色就喜欢爱上它了。

    ReplyDelete
  8. Thks soo...much for translating this recipe, Jane!

    Susanna

    ReplyDelete
  9. susanna, as long as u like it, no problem of translating :)

    ReplyDelete

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