材料:
雞蛋
水
鹽
容器
製作步驟：
1. 首先，鹽，干凈的容器，加水，放鹽，浸過蛋為止。
雞蛋
水
鹽
容器
製作步驟：
1. 首先，鹽，干凈的容器，加水，放鹽，浸過蛋為止。
2. 放入冰箱里，醃一至三個月，恭喜，成品了！
(如煮鹽水，只需將所有原料的用量減半即可)。
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！
Ingredients
25 Chicken eggs (or Duck eggs)
10 cups clean Water
6 cups sea salt or fine salt
Large Container
Method:
First, Add 6 cups salt into a large container. pour enough clean water and eggs to soaked up. Store in a cool, dark place for 1 to 3 months.
25 Chicken eggs (or Duck eggs)
10 cups clean Water
6 cups sea salt or fine salt
Large Container
Method:
First, Add 6 cups salt into a large container. pour enough clean water and eggs to soaked up. Store in a cool, dark place for 1 to 3 months.
(To make salted water by cooking salt in water, just reduce the ingredient amounts in half).
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