Congratulations on your success!! They look so delicious! I've tried once to make salted eggs with saline solution . The taste was just OK as I didn't put into any cooking wine and herbs. Now, I'll try this method and see if which one I'll like more. THANKS for your recipe! [版主回覆11/20/2009 20:53:00]Thanks Aline! yes they are delicious and im very glad with the results~~~
但就少咗浸製法果陣酒香 + 花椒香......
Congratulations on your success!! They look so delicious! I've tried once to make salted eggs with saline solution . The taste was just OK as I didn't put into any cooking wine and herbs.
回覆刪除Now, I'll try this method and see if which one I'll like more. THANKS for your recipe!
[版主回覆11/20/2009 20:53:00]Thanks Aline! yes they are delicious and im very glad with the results~~~
try this method and let me know what you think!
咁效果係邊個好d呢?
回覆刪除[版主回覆11/20/2009 20:50:00]我個人覺得今次既好d! 不過有可能只係因為用咗鴨蛋，而上次既係雞蛋.....
你既鹹蛋真係好好好靚呀 我諗我可能太心急用喇,剩返果幾隻裹鹽法我都係等下星期再煮,希望成功啦
回覆刪除[版主回覆11/20/2009 20:49:00]其實妳隻裹鹽法醃咗幾耐呀? 尋日睇完妳果隻，我本來都打定輸數可能要再醃耐d~ 而家咁睇落，妳果隻好似完全冇醃過咁........但妳浸果d就好鬼靚!
其實會唔會係鹽既問題呢?
俾你講吓講吓、我心都郁哂，今日去買的鴨蛋，用2種方法都試下, 不過要等4個星期咁耐、咁咪 christmas 至有得吃？
回覆刪除[版主回覆11/20/2009 20:46:00]哎吔~ 咪咁鬼心急啦! 咁整鹹蛋係要時間架嘛~~~
整啦! 食自己整既鹹蛋特別有滿足感架!!!
個蛋盒淡黃色咁靚既 真係流晒油呀，唔該比碗白粥我， 記得跟埋半隻鹹蛋比我呀~~ 係喎妳上次浸製嗰時有隻雙黃架? 我好心急想睇雙黃鹹蛋呀
回覆刪除[版主回覆11/20/2009 20:42:00]I cant believe it........我啱啱去咗煲飯，就係烚咗隻雙黃鹹蛋嘞!!! 跟住返到來先睇到妳依個留言!!!
因為上次試浸製法既鹹蛋時，未知效果如何，所以唸住隻雙黃留返make sure 咗成功先食.......
好開心2個方法都成功整到起砂流黃油既鹹蛋!!
我諗住明天整花椒個個tim，而家以個仲方便，明天都係整依個算喇，不過香港好難找到鴨蛋，所以要用雞蛋整囉。
回覆刪除[版主回覆11/20/2009 20:37:00]之前做過少少research，記得好似鴨蛋蛋殼密度較小，所以比較而入味; 雞蛋就相反~ 而雞蛋含水份比鴨蛋多，所以雞蛋造出來既鹹蛋，蛋白較腍....
或者妳可以整一半一半，睇吓邊個方法啱妳口味多d!
嘩嘩嘩，估唔到我啲念力咁強，可以傳到去英國喎 咁等我快啲諗中六合彩先得
回覆刪除[版主回覆11/20/2009 22:15:00]我唸其實醃鹹蛋都要睇隻蛋本身質素如何.......
隻雙黃同上星期果隻浸製法爭幾遠! 起砂但無黃油~ 而且果2個黃縮到好鬼細個!!!!! 失望啊~~~~
係喎...我都唔知點解會咁樣!我既裹鹽汰遲左你幾!,可能係我衰心急,以為好似鹽水浸咁兩個幾星期就得,時間未到就攞黎用!所以果幾隻我等下星期再試下得唔得!
回覆刪除[版主回覆11/20/2009 22:01:00]裹鹽 + 浸製，我都醃咗4星期架! 不過浸製我覺得蛋白部份仲係未夠鹹 - 但有可能係因為用雞蛋既問題!!! 妳下星期再試過睇吓得唔得~~~~~
好令仔唷...我個d都得左啦...聽日煲定粥post比你看先 =)
回覆刪除真係整得好靚 , 好想食呀 ! 連我呢個懶鬼都心郁郁想試吓整呀 !hehe~
回覆刪除[版主回覆11/22/2009 03:19:00]多謝~ 如果懶唔想咁多工夫，咪試吓用裹鹽法囉! 唔洗煲鹽水又唔洗攤凍，快手好多~~~
用裹鹽法做鹹蛋醒得好靚, 而且內裡的蛋黃起油, 真係好正~記得細個時, 亞爸蒸鹹蛋食, 蒸好後, 一打開, 內裡有很多橙橙的油, 老豆話嚟隻鹹蛋好靚, 味道仲好好味道
回覆刪除[版主回覆11/22/2009 03:18:00]上次用浸製法整既鹹雞蛋都有起砂 + 起黃油呀~ 不過始終鴨蛋好似好味好多!
又真係幾得喎 ... 搞到我心思思想整天 .....
回覆刪除[版主回覆11/22/2009 03:16:00]想整就試吓啦!
似乎用鴨蛋效果係好過用雞蛋，所以一直以黎啲人都係醃鹹鴨蛋，可能就係依個原因
回覆刪除[版主回覆11/22/2009 03:16:00]我都覺得係! 鴨蛋蛋殼密度低較易入味; 而且水份較少，蛋白會firm 好多~~~~
今次呢個睇落比上次果個更好添呀!!!
回覆刪除[版主回覆11/22/2009 20:03:00]我都覺得係! 而且裹鹽法比浸製法方便~~~
用鴨蛋賣相好好多,我都要試下用鹽水浸,.
回覆刪除[版主回覆10/25/2010 02:18:00]其實食落用雞蛋或鴨蛋都差不多~
Mrs.T 妳好！我跟妳的裹鹽法咸蛋醃製了一個月之後，將咸蛋蒸熟切開發現蛋黃是青青藍藍色的也不夠咸味，並不如妳的那麼漂亮，請問妳每隻蛋應該放幾多鹽份呢？還有什麼秘訣做出來會好些呢？我已經做了兩都唔成功，所以要妳賜教一下我！謝謝
回覆刪除[版主回覆05/02/2011 10:08:00]裹鹽法要包好厚鹽架，我唸全隻蛋要用一層差不多3、4mm 厚既鹽包住架! 妳話醃出來唔夠鹹，好明顯妳放唔夠鹽!
我覺得裹鹽法醃出來既鹹蛋蛋白部份比較實，口感較好，不過比較難掌握醃出來既效果; 用浸製法雖然麻煩少少要煲鹽水，不過我用浸製法整咗咁多次，每次都好成功啊! 不如妳都試吓浸製法啦~