Wednesday, 17 July 2013

How to Make Salted Egg 醃鹹蛋 Homemade Salted Eggs - Josephine's Recipes Episode 45


Ingredients
25 Chicken eggs (or Duck eggs)
10 cups clean Water
6 cups sea salt or fine salt
Large Container

Method:
1. First, Add 6 cups salt into a large container. pour enough clean water and eggs to soaked up.

2. Store in a cool, dark place for 1 to 3 months.

Take one egg out to cook and see if its taste salty enough?
If not, let the rest to brine until you're fully satisfied.

Drain all eggs out, wipe dry and store to refrigerate.
This can last for a few weeks in room temperature.

材料:
雞蛋


容器

製作步驟:
1. 首先,選粗鹽(細鹽也行;但沒粗鹽好)

2. 干凈的容器,加水,放鹽,浸過蛋為止。

3. 放入冰箱里,醃一至三個月,恭喜,成品了!

鹹蛋除了可以配着白粥吃,也可做各式各样,美味的料理。

例如: 鹹蛋蒸肉餅,等等或是用於包传統粽子
烘焙雙黃月餅,應佳節,但偏偏在英國,
卻是很難買的到,那麼咱們可以在家試著用雞蛋來醃製成鹹蛋囉!


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