自製黃金皮蛋【爆醬溏心這樣做】成功不是靠運氣 Are You Ready for Century Eggs Challenge
[:hk]
[embedyt] https://www.youtube.com/watch?v=txXvX6QhReA%5B/embedyt%5D
你的關注給我最大的鼓勵，訂閱肥丁 YouTube 頻道
學習料理或烘焙，很多人犯的第一個錯誤，便是假設世上所有食材的質量都是一樣的，失敗的第一個問題永遠是食譜是不是錯了，而不是自問我用的食材跟作者一樣嗎，我用的工具跟作者一樣嗎？我所在的環境跟作者一樣嗎？皮蛋雖然不是發酵食物，但過程一如我以往製作的任何發酵食譜，是一種受外在環境影響非常大的工藝。即使同一批蛋、大小重量質量、醃製時間、糊漿厚度、日夜之間溫度升降等偏差，大大影響著蛋白變性的速度。皮蛋每一天的變化、每個每批次都不盡相同。如果一次成功可以是僥倖，想要每次做出相同的品質或你想要的顏色口感，便需要明白鹼化與溫度環境等的關係。
利用鹼性物質或溶液醃製蛋，把蛋內的 pH 值提升，藉由鹼性物質分解蛋白質，使蛋白變成富半透明有彈性的膠凍狀，蛋黃變成墨綠色彈性固體，溏心的膏狀蛋黃口感像蟹膏，皮蛋的味道由蛋白質構成的氨基酸，分解後產生氨和硫化氫的味道，味道略似阿摩尼亞味。
皮蛋粉的成份包括，草木灰、生石灰、泥土及碳酸鈉(俗稱純鹼/蘇打)。皮蛋粉的酸鹼值已經調整好，不需要加入稻谷皮或草木灰，破壞原有比例。鹼會腐蝕金屬器具，宜用玻璃碗盛載。每個地區所用的鹼性物質會有差異的，草木灰不同的植物種類燃燒後的酸鹼值都不同，原材料沒有統一性，失敗率會更高。無論碳酸鈉、生石灰、氫氧化鈉都是屬於較強鹼性的質物，對於沒處理化學品經驗的朋友，在沒經過調配下單獨使用有一定的危險性，巿售的皮蛋粉比用任何一種純鹼來製作要安全，不太建議自己去調製皮蛋粉。
有人用氫氧化鈉(哥士的)，製作皮蛋，氫氧化鈉是強鹼，有腐蝕性不能食用，也不能直接觸皮膚，若不小心接觸熱源如爐面的餘溫，也會導致飛濺灼傷皮膚，不熟悉化學品處理不要輕易嘗試
中醫認為皮蛋性寒，適合與醋漬子薑一起食用，自己做的皮蛋，比外面買的好吃太多～
【材料】
- 皮蛋粉 Century Egg Powder 300 g (每包 150g)
- 無碘海鹽 Coarse Salt 40 g
- 普洱茶葉 Pu’er tea 20 g
- 熱水 Hot Water 300 ml +15 ml (泡茶用)
- 新鮮鴨蛋 Fresh Duck Eggs 24 隻
- 新鮮雞蛋 Chicken Eggs 24 隻
- 新鮮鵪鶉蛋 Quail Eggs 24 隻
【皮蛋粉】
淘寶我買過這兩家都可以
https://s.click.taobao.com/CxdK5hu
https://item.taobao.com/item.htm?spm=a1z09.2.0.0.1d102e8dACGYsy&id=641225913265&_u=ui7vjvv16a4
【選蛋】
- 鴨蛋、雞蛋、鵪鶉蛋都可製作皮蛋
- 蛋的體積大小影響成熟時間，體積越大，成熟時間越長
- 蛋越新鮮，成功率越高
- 避免使用曾經冷藏冰鮮或用水洗過的蛋
- 蛋不能碰撞，不能有任何裂痕
【茶葉】
- 普洱或你喜歡的茶葉，紅茶、綠茶都可以，茶色對皮蛋顏色有輕微影響，但顏色深淺主要由溫度決定
【做法】
1. 茶葉用滾水沖泡加蓋悶 10 分鐘，成有澀味的濃茶，倒出放涼
2. 皮蛋粉含有比小蘇打更強的鹼性，皮膚較敏感的朋友可能會痕癢，請一定要戴手套操作
3. 皮蛋粉、海鹽放入碗裡，濃茶放涼後逐少混合皮蛋粉，用筷子攪拌。皮蛋粉含有生石灰，遇水發熱，若加熱水有機會濺出燙傷，濃茶一定要放涼才加入。不同品牌的皮蛋粉，吸水度會有差異。濃茶逐少添加，方便掌控濕度，以免過稀或過稠，攪拌均勻後，靜置約 1 小時
4. 使用前再攪拌一下，糊漿能掛在筷子上，放入鵪鶉蛋測試，輕輕按入糊漿，鵪鶉蛋較輕，能浮起來，糊漿的稠度就差不多了，雞蛋和鴨蛋比較重，不會浮起來，糊漿要完全覆蓋蛋殼，糊漿不能太厚，否則鹼味過重，也不能太薄，必須掛在蛋殼上不流走
【醃製♦室溫 26~28°C】
5. 製作皮蛋最佳溫度20～26°Ｃ，日夜溫差不要太大，預備一個紙皮箱，放入防撞泡沫墊或布，蛋包裹糊漿後直接放入塑膠袋，不需要晾乾，醃製期間糊漿最好保持濕潤，不能太快變乾，讓塑膠袋緊貼蛋面的糊漿便可
6. 一個塑膠袋放 6~8 顆蛋，下一批放在另一個塑膠袋，防止壓壞，輕輕擰緊塑膠袋口。鴨蛋、雞蛋熟成時間較長，放在下層，鵪鶉蛋成熟較快，單獨放一個袋，置於上面方便取出，封好，貼上日期標籤，放在孩子及毛孩不能靠近的地方。溫度對皮蛋製作非常重要，醃製期間不要移動和碰撞，室溫成熟，避光，遠離發熱電器
【收成♦室溫 26~28°C】
7. 鵪鶉蛋體積小，第 4 天可收成，用清水洗掉蛋殼表面鹼性糊漿，終止醃製，鵪鶉蛋殼脆弱，清洗不要太用力
8. 同時取鴨蛋或雞蛋做對比，搞破蛋殼，小心剝殼，清洗後水煮 7~8 分鐘，用冷水沖 3 分鐘更容易剝殼
9. 為了觀察剛收成的狀態，清洗後直接剝殼，鵪鶉蛋在第 4 天已能凝固成完整形狀
10. 鴨蛋在第 4 天蛋白未完全凝固，不能受壓，蛋黃仍是生的液態狀
【第 7 天♦雞蛋】
11. 從第 6～7 天開始，每天取一個出來，洗去糊漿，觀察蛋白蛋黃膠化的進度，蛋白及蛋黃顏色的變化，再判斷是否需要延長成熟時間
12. 第 7 天蛋白呈剛凝固的軟果凍狀，蛋白比較黏蛋殼，蛋白沒有韌性容易塌下來，硬度不夠，不能維持形狀，切開看看蛋黃，仍是生蛋流動液態
13. 雞蛋，鵪鶉蛋，鵪鶉蛋約 4 天可收成
【第 9 天♦雞蛋】
14. 在高溫及 PH 值較高的情況下，蛋白含硫氨基酸生成硫化物，與蛋黃中的鐵產生化學反應，產生硫化亞鐵，使蛋黃外層變灰綠色，滲透至蛋白，會使蛋白變琥珀色或黑色。從觀察所得，蛋白質的 pH值越高，加熱溫度越高，加熱時間越長，顏色越顯著加深
【第 10 天♦雞蛋】
15. 隨著時間增加，蛋白凝膠的硬度增加，顏色逐漸變深，成琥珀色，彈性越來越好，不黏手，蛋白仍有少許黏著蛋殼，剝殼後蛋白硬度能維持形狀
【第 11 天♦雞蛋】
16. 這批次在空調房成熟，溫差不大，穩定保持在 26~28°C之間，硬度和顏色變化循序漸進，蛋白凝膠已經有相當的硬度，雖然還未能輕易剝離蛋殼，切開後，蛋白切面平整光滑，蛋黃呈膏狀，體積小的鵪鶉蛋變成黑色，喜歡溏心較多的，可在這天終止醃製
【第 13 天♦雞蛋】
17. 剝殼後蛋白表面保持光滑，蛋白硬度能維持完整形狀，緊致不黏手 蛋黃溏心變小，蛋白收縮底部成孤形，當檢查出這樣的結果，便要及時將整批蛋洗去糊漿，終止鹼化過程
【第 14 天♦鴨蛋】
18. 鴨蛋比雞蛋稍微大一點，在相同的溫度下(室溫26°Ｃ)，成熟時間較雞蛋晚 1 ~ 2 天
【第 15 天♦鴨蛋】
19. 皮蛋成熟後，若不洗去糊漿終止鹼化過程，蛋白接觸鹼性物質時間過長，或溫度突然升高，接近蛋殼的蛋白會開始溶化，蛋白無法成形，好像攪碎了的果凍
【第 16 天♦鴨蛋】
20. 皮蛋出現水解，務必注意不要放在發熱電器旁。炎夏，溫差太大的環境不適宜製作，否則功虧一簣
【醃製♦室溫室溫 30°C 或以上】
21. 我用發酵箱模擬 30°Ｃ室溫，恒定溫度 30°C 第 4 天鴨蛋，高溫加快蛋白變性的速度，蛋白只要3～4天，便變成深琥珀色凝膠，但蛋黃仍未成熟，呈半生狀態
22. 高溫成熟的皮蛋鹼味較重，即使放幾天或水煮散味，也難以除去濃重的阿摩尼亞味
23. 恒定溫度 30°C第 6 天，鴨蛋的蛋白在高溫下鹼化，凝膠狀態無法長期維持，只要溫度稍微上升，蛋白會在一夜之間，從固態變回液態，很難掌握收成時間，失敗率高。蛋白水解後是不能逆轉的，整批蛋一起化水，浪費蛋與時間。已經開始水解的皮蛋，鹼味非常重很難入口，室溫超過 29°C 不建議製作
24. 醃製時若蛋殼破裂，鹹性物質直接接觸蛋白，蛋白氧化變成不透明的硬塊，鹼味超重不能食用
【醃製♦4~6°C 低溫成熟】
25. 低溫可製作黃金水晶皮蛋，開糊漿的方法跟前面一樣，放入蛋，均勻包裹糊漿，然後把蛋放進冰箱內低溫成熟，放入冰箱適宜用搪瓷盒盛載，不會積累水氣
26. 冰箱4～6°C，冷藏最少 40 天，鹼化在低溫下依然進行，但過程非常緩慢，
27. 鵪鶉蛋和鴨蛋同時終止鹼化，冰箱內溫度穩定，幾乎沒溫差，在低溫下穩定而緩慢地鹹化，蛋白凝膠化後一直維持金黃色，鹹味不強烈，即使收成延遲幾天，蛋白不會在一夜之間水解，不會整批失敗造成巨大損失，彈性極佳
【終止醃製♦清洗】
28. 剝一個蛋確認成熟度合適後，可將整批蛋放入清水裡，帶上塑膠手套把糊漿洗掉，清洗過的水含有泥土，不要倒進洗碗槽以免阻塞，可倒進馬桶沖走
【保存♦常溫風乾】
29. 洗掉糊漿，擦乾水份，放在陰涼空氣流通處，常溫可保存約 5～6 個月，避免碰撞、潮濕、沾水，若蛋殼有裂縫，放一天便開始發臭，時間長了還會長出蟲子，長蟲子的蛋我就不給大家看了
30. 蛋殼有細毛孔，被蛋殼保護的皮蛋水份慢慢流失，皮蛋洗乾淨放冰箱容易脫水，蛋白乾燥收縮變硬，蛋體變小，質感變硬像石頭
【松花】
31. 皮蛋連殼放在常溫風乾一段時間後，松花是蛋白質分解為氨基酸後，形成的自然結晶物。當蛋黃成份移向蛋白，便會形成不規則結晶，不論成熟溫度和顏色，只要通風良好時間長了便會形成
32. 若洗去糊漿立刻剝殼不風乾，口感軟嫩。風乾時間越長，蛋白和蛋黃越硬，彈性不如剛成熟的嫩Ｑ
【食用】
32. 皮蛋食用時才剝殼，連殼水滾後煮 6 ~7 分鐘，或上鍋蒸 5 分鐘，可除去部份鹼味
33. 取出熱乎乎的皮蛋敲出裂痕，立刻放入冷水中 ，即可輕鬆剝下蛋殼，皮蛋成熟後可生吃，剝殼後最好在 2 小時內食用
[embedyt] https://www.youtube.com/watch?v=txXvX6QhReA%5B/embedyt%5D
你的關注給我最大的鼓勵，訂閱肥丁 YouTube 頻道
The first mistake that many people make when learning to cook or bake is assuming that all ingredients are of equal quality. The first problem that arises from failure is always assuming that the recipe is wrong, rather than questioning whether the ingredients and tools used are the same as the author’s or whether the environment is the same. Although century eggs are not fermented foods, the process is similar to any fermentation recipe I have made in the past, and it is a craft that is greatly influenced by external factors. Even slight deviations such as differences in the size, weight, quality, brining time, batter thickness, and temperature changes between day and night can greatly affect the speed of protein denaturation. The changes in century eggs are different every day and with each batch. If success is achieved once, it may be due to good luck. If you want to achieve consistent quality or the desired color and texture every time, you need to understand the relationship between alkalization and temperature environment.
By using an alkaline substance or solution to pickle eggs, the pH value inside the egg is increased. The alkaline substance breaks down the protein, causing the egg white to become a semi-transparent, elastic jelly-like substance, and the yolk to become a solid, elastic, dark green substance. The texture of the yolk is like crab roe when it is still runny. The taste of the century egg comes from the amino acids that make up the protein. After decomposition, it produces a flavor of ammonia and hydrogen sulfide, which is slightly similar to the smell of ammonia.
Century egg powder contains ingredients such as plant ash, quicklime, clay, and sodium carbonate (commonly known as pure alkali or baking soda). The pH value of the century egg powder has been adjusted, so there is no need to add rice husks or plant ash, which may alter the original proportion. Alkali can corrode metal utensils, so it is recommended to use a glass bowl to contain it. The alkaline substances used in different regions may vary, and plant ash from different plant species may have different pH values after combustion. The lack of consistency in raw materials may result in a higher failure rate. Whether it is sodium carbonate, quicklime, or sodium hydroxide, they are all strong alkaline substances. Using them separately without proper chemical handling experience can be dangerous. It is safer to use commercially available century egg powder rather than attempting to make it from any type of pure alkali. It is not recommended to try to make century egg powder on your own.
Some people use sodium hydroxide (commonly known as caustic soda) to make century eggs, which is dangerous and not recommended. Sodium hydroxide is a strong alkaline substance that can cause corrosion and should not be used for food production or come into direct contact with skin. Accidental contact with a heat source such as residual heat from a stove can also cause splashing and burns to the skin. If you are not familiar with handling chemicals, do not attempt to use it.
According to Traditional Chinese Medicine theory, century eggs have a cooling nature and are suitable to be eaten with vinegar-soaked ginger. Homemade century eggs are much tastier than those bought outside.
【Ingredients】
- Century Egg Powder 300 g (1 pack of 150g each)
- Coarse Salt 40 g
- Pu’er Tea Leaves 20 g
- Hot Water 300 ml + 15 ml (for brewing tea)
- Fresh Duck Eggs 24
- Fresh Chicken Eggs 24
- Fresh Quail Eggs 24
【皮蛋粉】
淘寶我買過這兩家都可以
https://s.click.taobao.com/CxdK5hu
https://item.taobao.com/item.htm?spm=a1z09.2.0.0.1d102e8dACGYsy&id=641225913265&_u=ui7vjvv16a4
【Choosing Eggs】
- Duck eggs, chicken eggs, and quail eggs can all be used to make century eggs.
- The size of the eggs affects the maturation time – the larger the egg, the longer the maturation time.
- Fresh eggs have a higher success rate.
- Avoid using eggs that have been refrigerated or washed with water.
- The eggs should not touch or have any cracks.
【Tea Leaves】
Pu’er tea or any tea of your choice can be used. Black tea or green tea can also be used. The tea color has a slight effect on the color of the century eggs, but the color depth is mainly determined by the temperature.
【Instructions】
❶ Brew the tea leaves in boiling water and let it steep for 10 minutes with the lid on. This will create a bitter tea. Pour it out and let it cool.
❷ Century egg powder contains a stronger alkaline substance than baking soda, so if you have sensitive skin, be sure to wear gloves when handling it.
❸ Mix the century egg powder and coarse salt in a bowl. Gradually add the cooled tea to the mixture, stirring with chopsticks. Century egg powder contains quicklime, which heats up when it comes into contact with water. To prevent splashing and burns, the cooled tea should be added gradually. Different brands of century egg powder have different water absorption rates. Adding the tea a little at a time makes it easier to control the consistency, so the mixture is not too thin or too thick. After mixing, let it sit for about 1 hour.
❹ Before using, mix the mixture again. The paste should stick to the chopsticks. Test the consistency by dipping quail eggs into the mixture. The quail eggs are light and should float, indicating that the consistency is about right. Chicken and duck eggs are heavier and should be completely covered with the mixture. The mixture should not be too thick, or it will have an overpowering alkaline taste. It should not be too thin, or it will not stick to the eggshell.
【Fermentation♦Room Temperature 26~28°C】
❺ The ideal temperature for making century eggs is between 20-26°C. The temperature difference between day and night should not be too large. Prepare a paper box and place some foam pads or cloth inside. After wrapping the eggs with the mixture, put them directly into plastic bags without drying them. During the fermentation period, the mixture should be kept moist and should not dry out too quickly. The plastic bag should be tightly attached to the surface of the eggshell and sealed.
❻ Put 6-8 eggs in each plastic bag and put the next batch in another bag to prevent them from getting crushed. Duck and chicken eggs take longer to mature, so they should be placed on the bottom. Quail eggs mature faster and can be placed in a separate bag on top for easy access. Seal the bags, label them with the date, and keep them away from children and pets. Temperature is crucial for making century eggs. Do not move or shake the bags during fermentation, and keep them away from light and heat sources.
【Harvesting♦Room Temperature 26~28°C】
❼ Quail eggs are smaller in size and can be harvested on the 4th day. Wash off the alkaline mixture on the surface of the eggshell with clean water to stop the fermentation process. Be gentle when cleaning as the quail eggshells are fragile.
❽ At the same time, take out some duck or chicken eggs for comparison. Gently crack the eggshells and carefully peel them. Boil them in water for 7-8 minutes and rinse them in cold water for 3 minutes to make them easier to peel.
❾ To observe the freshly harvested eggs, peel them right after cleaning. Quail eggs can solidify into a complete shape on the 4th day.
❿ On the 4th day, the egg white of duck eggs is not fully solidified and cannot withstand pressure. The egg yolk is still in a liquid state.
【Day 7♦Chicken Eggs】
❶❶ From the 6th to 7th day, take one egg out every day, wash off the mixture, observe the progress of the coagulation of the egg white and yolk, and the color changes of the egg white and yolk. Determine whether to extend the maturation time.
❶❷ On the 7th day, the egg white is in a soft jelly-like state that has just solidified. It is stickier to the eggshell, lacks toughness, and is easy to collapse. The hardness is not enough to maintain its shape. When cut open, the egg yolk is still in a liquid state.
❶❸ Chicken eggs, quail eggs, and duck eggs can be harvested after about 4 days.
【Day 9♦Chicken Eggs】
❶❹ Under high temperature and high pH conditions, the sulfur amino acids in the egg white react with the iron in the egg yolk to produce ferrous sulfide, which turns the outer layer of the egg yolk grey-green and permeates into the egg white, causing it to turn amber or black. From observations, the higher the pH value of the protein, the higher the heating temperature, and the longer the heating time, the more significant the color change.
【Day 10♦Chicken Eggs】
❶❺ As time goes by, the hardness of the egg white gel increases, and the color gradually darkens to become amber. The elasticity becomes better and is not sticky to the touch. The egg white still adheres slightly to the eggshell, but the hardness can maintain its shape after peeling.
【Day 11♦Chicken Eggs】
❶❻ This batch has matured in an air-conditioned room with little temperature difference, maintaining a stable temperature between 26-28°C. The hardness and color changes gradually progress. The egg white gel has a certain degree of hardness. Although it is not easy to peel off the eggshell, when cut open, the egg white cross-section is smooth and the egg yolk is paste-like. The smaller quail eggs turn black. For those who prefer a runny yolk, the fermentation process can be stopped on this day.
【Day 13♦Chicken Eggs】
❶❼ After peeling the eggshell, the surface of the egg white remains smooth, and the hardness of the egg white can maintain its complete shape, tight and not sticky to the touch. The runny yolk becomes smaller, and the egg white shrinks to form a round bottom. When this result is observed, the eggs should be washed off the mixture and the alkalization process stopped in time.
【Day 14♦Duck Eggs】
❶❽ Duck eggs are slightly larger than chicken eggs and take 1-2 extra days to mature at the same temperature (26°C)
【Day 15♦Duck Eggs】
❶❾ After the salted duck eggs have matured, if the alkaline mixture is not washed off to stop the alkalization process, the egg white in contact with the alkaline substance for too long or sudden temperature increase may start to dissolve. The egg white cannot solidify and will become like broken jelly.
【Day 16♦Duck Eggs】
❷⓿ The salted duck eggs may start to hydrolyze on the 16th day. It is important to avoid placing them near heat-generating appliances. In summer, an environment with a large temperature difference is not suitable for making salted duck eggs, otherwise, the effort will be in vain.
【Preservation♦Room Temperature 30°C or Above】
❷❶ I simulated room temperature of 30°C using a fermentation box and kept it at a constant temperature of 30°C. On the 4th day, the high temperature accelerated the denaturation of the egg white. The egg white turned into a deep amber gel in only 3-4 days, but the egg yolk was still semi-raw.
❷❷ Salted duck eggs matured at high temperatures have a stronger alkaline taste. Even if they are kept for a few days or boiled in water to remove the taste, it is difficult to eliminate the strong ammonia smell.
❷❸ On the 6th day at a constant temperature of 30°C, the egg white of the salted duck eggs alkalized at high temperatures cannot maintain the gel-like state for a long time. If the temperature rises slightly, the egg white will turn back to liquid overnight. It is difficult to determine the harvesting time, and the failure rate is high. Once the egg white hydrolyzes, it cannot be reversed, and the whole batch of eggs will become watery, wasting eggs and time. Salted duck eggs that have started to hydrolyze have a very strong alkaline taste and are not recommended to be made in an environment above 29°C.
❷❹ If the eggshell is broken during the preservation process, the alkaline substance will directly contact the egg white, causing it to oxidize and become an opaque hard lump with a strong alkaline taste that cannot be eaten.
【Preservation♦Low Temperature Maturation at 4~6°C】
❷❺ Low temperature can be used to make golden crystal salted duck eggs. The method of making the alkaline mixture is the same as before. After putting the eggs in and evenly coating them with the mixture, put the eggs into the refrigerator for low-temperature maturation. It is suitable to use an enamel container in the refrigerator to avoid accumulating moisture.
❷❻ The refrigerator temperature is set at 4~6°C, and the salted duck eggs need to be refrigerated for at least 40 days. Alkalization still occurs at low temperatures, but the process is very slow.
❷❼ Quail eggs and duck eggs stop alkalization at the same time. The temperature in the refrigerator is stable and there is almost no temperature difference. The salted duck eggs are slowly and stably salted at low temperatures. After the egg white solidifies, it maintains a golden color and has a mild saltiness. Even if the harvesting is delayed for a few days, the egg white will not hydrolyze overnight, and there will be no huge losses due to the failure of the whole batch. The eggs have excellent elasticity.
【Termination of Preservation♦Cleaning】
❷❽ After peeling an egg to confirm that it is mature enough, the entire batch of eggs can be put into clean water. Wear plastic gloves to wash off the alkaline mixture. The water used for cleaning contains mud, so do not pour it into the sink to avoid clogging. It can be poured into the toilet and flushed away.
【保存♦常溫風乾】
❷❾ 洗掉糊漿，擦乾水份，放在陰涼空氣流通處，常溫可保存約 5～6 個月，避免碰撞、潮濕、沾水，若蛋殼有裂縫，放一天便開始發臭，時間長了還會長出蟲子，長蟲子的蛋我就不給大家看了
❸⓿ 蛋殼有細毛孔，被蛋殼保護的皮蛋水份慢慢流失，皮蛋洗乾淨放冰箱容易脫水，蛋白乾燥收縮變硬，蛋體變小，質感變硬像石頭
【Crystallization】
❸❶ After air-drying the salted duck eggs with the shell still on at room temperature for a period of time, crystallization occurs as a result of the decomposition of the egg white protein into amino acids. When the egg yolk components move towards the egg white, irregular crystals are formed. Regardless of the maturity temperature and color, as long as there is good ventilation, crystallization will occur over time.
❸❷ If the alkaline mixture is washed off and the shell is peeled immediately without air-drying, the texture of the salted duck egg will be soft and tender. The longer the air-drying time, the harder the egg white and yolk will become, and the elasticity will not be as tender and chewy as when it is freshly mature.
【Consumption】
❸❸ Peel the shell off the salted duck eggs before consumption. Boil the salted duck eggs with the shell on in boiling water for 6-7 minutes, or steam them for 5 minutes to remove some of the alkaline taste.
❸❹ Crack the cooked salted duck eggs and immediately put them into cold water. The eggshells can be easily peeled off. The salted duck eggs can be eaten raw after maturation. After peeling, it is best to consume the salted duck eggs within 2 hours.
[:]
Where can I buy 皮蛋粉？
有辦法自製皮蛋粉嗎?