i made them finally! they are just like yrs with a whitish centre but the whites and yolks on the whole are really nice, taste just like the salted eggs on the market. i prefer to make my own fr now on since i can control the quality. the commercial ones often times dont have the yolks intact n quality is really bad. i needed exactly, as you said, 21 days cuz my home temp is only around 21c in vancouver. i will try to leave them at room temp for another week see whether the centre will turn orange as well before putting them in the fridge. thx again for this simple yet very effective recipe.
Thank you for your reply 🙏I'm glad you made it,Everyone can pickle the quality they want,Because living outside Asia,It's hard to buy Chinese food,We often need to make it by ourselves!
ok, so its been 4 wks and i tried one yesterday. the yolk seemed a bit more orange in colour. the centre was still yellow but this time the yolk was oozing oil! wow, it definitely was a success and the yolk tasted better than the one salted for only 3 wks. i will for sure keep making them but only wish the yolk can be a bit more salty, then it would be perfect.
喜歡看你的視頻,講得清晰,有條理,謝謝分享,感恩
我都不斷在改進中,希望大家可以很容易理解!
我入厨五十多年,你這方法最好,簡单方便企理,我在美国也奄过但很小鸭蛋買通常用雞旦校个冇咁好同冇旦王溜油,谢谢
多謝你的留言🙏有你前輩的鼓勵,非常高興,抱歉在你面前班門弄斧,希望你每次看完我的片後,就給我一些寶貴的意見,分享一下你的烹調經驗!
I am living in Germany, thank for your sharing
Thank you for your reply 🙏I like to share my cooking experience with everyone , so I often upload cooking videos. I hope everyone will enjoy it!
我以前用這方法,醃期最少要三星期,才可成功。兩周是不夠的,所以旦黃中心仍白。
我都係英國住咗好耐,真係多謝你的教導,自己整應該會好食啲
在英國住在小埠,很難經常去大埠中國超市買東西,所以要學一下自己煮了!
我都是按这个方法做的旦黄金沙味适合👍👍!
我都常常用這個方法去醃咸蛋的!
i made them finally! they are just like yrs with a whitish centre but the whites and yolks on the whole are really nice, taste just like the salted eggs on the market. i prefer to make my own fr now on since i can control the quality. the commercial ones often times dont have the yolks intact n quality is really bad. i needed exactly, as you said, 21 days cuz my home temp is only around 21c in vancouver. i will try to leave them at room temp for another week see whether the centre will turn orange as well before putting them in the fridge. thx again for this simple yet very effective recipe.
Thank you for your reply 🙏I'm glad you made it,Everyone can pickle the quality they want,Because living outside Asia,It's hard to buy Chinese food,We often need to make it by ourselves!
ok, so its been 4 wks and i tried one yesterday. the yolk seemed a bit more orange in colour. the centre was still yellow but this time the yolk was oozing oil! wow, it definitely was a success and the yolk tasted better than the one salted for only 3 wks. i will for sure keep making them but only wish the yolk can be a bit more salty, then it would be perfect.
Thank you for your reply!I like to share my cooking experience with everyone , so I often upload cooking videos. I hope everyone will enjoy it!
有七天醃漬成鹹鴨蛋的,鴨蛋要先浸泡在白醋裡2小時,然後,再醃漬。
比我的做法更快!佩服☺️
👍👍
Thank you for your reply 🙏
用白醋泡两个小时,软化蛋壳,再腌制,十来天就OK了。
多謝你的建議,下次我會試試你的方法!大家一起分享經驗,可以提升自己的廚藝,十分感謝🙏多謝你的支持!
你要加醋才可以更好
多謝你的提醒,下次一定要試試!
如果用雞蛋,可以嗎?
用雞蛋做,效果不如理想,因為雞蛋內的油脂不及鴨蛋,做不到出油的咸蛋黃,只會變成很乾的蛋黃,所以我不建議改用雞蛋!
@@Tim2019 明白,但瑞士無鴨蛋?
喎!多謝瑞士的網友留言🙏那麼就只好用雞蛋了,盡量用高濃度的酒,40度以上最好,而且鹽也要厚一點包裸着蛋,外國天氣冷,最好醃二十一天會入味些!
@@Tim2019 👍👍
Hello,你好呀,我是香港一个婆婆呀,刚吃完午饭,现在时间是下午1:25 分,刚刚第一次睇到你影片,请问一下用保鲜纸包完之后放在室温14 天就可以吗?香港现在温度约25 至30 度左右,大约啦!咁虽要多少日呀?另外这段时间天气会热,是否放入雪柜安全D .好羡慕你们外国地方,厨房好大呀!我己定阅你啦!婆婆祝福你和家人健康平安!开心快乐!谢谢你.
多謝你的支持,在香港因為天氣太熱,用保鮮紙這個方法不太適合,建議你用我最近的鹽水浸咸蛋的方法比較易:czcams.com/video/EirVcDTP-iQ/video.html 你看這個影片就會知道方法了,如果30度天氣,建議你不要放在廚房,可以在大廳醃製會比較適合。
咸蛋醃製時不會變壞的,不過醃製完成後放在雪櫃裹只可以保質2個月,超過後就會變壞!要注意⚠️多謝你的祝福,也祝福你身體健康,生活愉快!
@@Tim2019 可否放在雪柜裡醃,避免因氣溫過熱而壞掉?
氣溫到了30幾度的確不適宜在常溫下醃製的,放在雪櫃醃製後咸度會減少,醃14天後可以食一隻試試,如果不夠咸就再等,因為我沒有這樣的經驗,都希望你試完後和我分享一下!
阿叔,外国的蛋是洗干净才出售㗎
可以再洗 你昨天沖完涼 今天都可以沖
好多嘢都話已經洗乾淨,唔信得噤多!
你好呀,想问吓点解D咸蛋黄中间会是白色的?我的咸蛋也刚刚开箱,煮好切开蛋黄中心也是白的,真不明白是什么原因导致?你的方法好简单,下次一定会试一试。
多謝你的留言🙏蛋黃顏色不同可能是產地的問題,因為我曾經到不同的店家買鴨蛋,做出來的效果會不同,另外如果你是在寒冷的國家,就需要醃3個星期才夠味!一定要注意⚠️
請問你怎麼炒米粉?
我早前已經拍攝了一個炒米粉的影片,你可以看看czcams.com/video/__6g_cUDfus/video.html
好簡單! 請問你用甚麼品牌的酒來淹? 🐔雞蛋可以嗎?
多謝你的留言🙏任何牌子酒都可以,最緊要高濃度酒精,超過40度以上最理想,雞蛋都可以,但鴨旦比較香!
最好14天後食一隻試試,因為有時天氣或室內溫度會影響效果,如果未夠鹹,可以再等七天後再試!
盡量把蛋吸收多些酒,盡量把多些鹽粘在蛋殼上,會容易成功!
{90後開飯啦} 謝謝你! 我一定會試著做。 以前我試過用鹽水沉, 點知出錯了有許多隻破列就沒有再想嘗試做了。
👌 ok
你好添哥,我試過用鹌鹑蛋腌一共腌左十日,但唔出油,到底係咩原因呀?我都係用干腌法,會唔會因為蛋唔新鮮?
咸蛋所以會出油,是因為鴨蛋內的脂肪含量,比較其他蛋類都高出很多,用鹽醃鴨蛋後,蛋黃溜油是因為脂肪轉化成油,雞蛋黃的脂肪含量比較低,所以很難出油,而鵪鶉蛋也不適合做咸蛋的。用鴨蛋就最好了!
Hello 添哥,要再請問你: 咸旦醃好後,需要把盐抹掉才放雪櫃保存嗎? 謝謝你!
放進冰箱前要先把鹽除去及清洗一下,一般可以保存45天都沒問題!
多謝你的回覆!
不用謝😁
Can I use Chicken egg instead?
Thank you for your reply 🙏The fat content of chicken egg yolk is less than that of duck egg yolk,The effect is relatively low,But it can be!
@@Tim2019 Thanks. I will try.
You welcome!
Hello 添哥,你好,很高興認識到你的煮食頻道,已訂閱!! 請問酒精濃度56度的二鍋頭白酒可用嗎? 用粗海盐適合嗎? 或是用幼盐?? 我是住在外國,室温 20 ℃ ,需醃 21 天嗎? 謝謝!
多謝你的留言🙏醃咸蛋用的酒,濃度越高越好,你選用二鍋頭白酒是最佳選擇,用幼鹽就已經夠了,海鹽太鹹,你住的地方溫度比較低,你可以嘗試第18天,試食一隻,檢查一下它的味道,因為每個人口味不同,覺得適合就醃製完成了,如果不夠鹹,再等三天,重複測試,直至出現喜歡的味道就成功了!
添哥,非常多謝你詳盡解釋的回覆。我們這裏不是所有超市都有新鮮鸭蛋賣,如果能買得到,會馬上嘗試醃製。再次謝謝你的教導!
不用謝!我拍攝這個頻道,目的就是能夠分享一下我的入廚經驗,希望大家可以享受一下烹調的樂趣!😄
🙏😃
Hello Tim 哥,又係我呀!今天有幸在華人超市買到鴨蛋,已跟你的方法醃製包裝好,把它們放在原装包裝盒內等候 14 天。請問這樣棟企它們放置,會否影響效果? 抑或應該隨意平放在碟上,令蛋內咸度會平均些? 醃製期間需要上、下、左、右改動下嗎? 請指教,謝謝!
可不可以用雞蛋腌製做鹹蛋?
當然可以,不過雞蛋的脂肪含量比鴨蛋少,腌製完的鹹蛋不會出太多油,味道也比不上鴨蛋香。
剛才留了言,但現在看不到,我剛跟你的做法做了,想請教若不放在雪櫃而只放室溫,會否生細菌,因鴨旦的盒上說明要放雪櫃。
製作咸蛋會用大量的鹽,有防腐作用,就算放在室溫也不會有問題的!我經常醃咸蛋食,都無問題,但醃製完成之後,一定要放回冰箱!保持在3至8度攝氏之間,可以四十天內食用,都無問題的!
@@Tim2019 好的,我試一下。
👍
丨
廣東人叫賣鹹鴨蛋即係話你死咗
廣東話的確傳神,在外國生活,沒有太多機會遇到廣東人,所以都忙記了很多廣東話了!