B仔

totori,
睇原你的REPLY，我係公司都做了少少RESEARCH。。。哈哈，偷懶～ LOL
D人話，浸蛋前，用酒浸一浸，然後COAT WITH鹽精，咁D黃就會靚，又出油，蛋白又唔會太鹹。。。不過最重要係醃製時唔好郁到個CONTAINER，如果唔係會影響蛋黃出油。
我諗除了你的RECEIPE之外，我會嘗試加入埋呢個方法，睇吓係咪真先得！

echo,
我見過超市2K有新鮮鴨蛋賣呀～～～ 我會買嚟今個WEEKEND試吓先！

sheep

totori,
睇原你的REPLY，我係公司都做了少少RESEARCH。。。哈哈，偷懶～ LOL
D人話，浸蛋前，用酒浸一浸，然後COAT WITH鹽精，咁D黃就會靚，又出油，蛋白又唔會太鹹。。。不過最重要係醃製時唔好郁到個CONTAINER，如 ...
B仔 發表於 2009-11-9 19:39

你醃好咸旦
我買焼腩去你度
玩煑飯仔  咸旦燒肉飯

B仔

你醃好咸旦
我買焼腩去你度
玩煑飯仔  咸旦燒肉飯
sheep 發表於 2009-11-9 23:19

哈哈。。。咁咪好似我出豉油你出雞？！
聽講要醃成個月。。。有排等。
如果我今個WEEKEND醃，應該趕得切我生日請自己食自製鹹蛋～ LOOOOOOOOOOL

totori

Would like to try your recipe but have some questions.
Do you need to cook (boil) the eggs first, or just put eggs into the brine raw?
And how much water per cup of salt?
eeq20 發表於 2009/11/9 05:40 PM

eeq20 - Put eggs into the brine raw

as for water, I just estimate. I use enough water to melt the salt, and then add enough water until all eggs submerge in water.

totori

totori,
睇原你的REPLY，我係公司都做了少少RESEARCH。。。哈哈，偷懶～ LOL
D人話，浸蛋前，用酒浸一浸，然後COAT WITH鹽精，咁D黃就會靚，又出油，蛋白又唔會太鹹。。。不過最重要係醃製時唔好郁到個CONTAINER，如 ...
B仔 發表於 2009/11/9 06:39 PM

Interesting, so what kind of wine you use? Just plain Chinese cooking wine?

What is 鹽精? So do you mean just cover a layer of 鹽精 before put eggs in salted water?

Yes I totally agreed 唔好郁到個CONTAINER, coz if the egg shell cracks, yucky mold will form.

B仔

D人話白酒，有D話HARD LIQUOR。。。
我諗只要唔係COOKING WINE（夠ALCOHOL CONTENT就夠掛～？）

鹽精。。。係咪又D鹽好紛狀嗰D？？？呢樣我要去超市GUP吓先～ @____@""

tobiko

hey interesting!!!!  thx for the receipe!!  I should give it a try too

photo_newbie

真喺要試試

zuesel

i just buy the already boiled haam daan. They come in a pack of 4... $3.xx. more expensive but so far I haven't come across one that's bad or no oil. Hope that helps.
But if you need a raw one to make soup or meat pies than can't help la...

RayRay

Thank you very much for sharing