自家腌咸鸭蛋 / HOME MADE SALTED EGG

老公和孩子都超爱吃咸蛋料理的， 但是最近市面上的黑心食品特别多， 还闹出什么母鸭被喂食苏丹红之类的有毒染色素来让它产出红心蛋黄的鸭蛋来腌制咸蛋， 真是让人心寒。 看来还是别嫌麻烦，自己腌制咸蛋比较实在， 有可让家人吃的心安又开怀。。。

My hubby and children love salted egg dishes but recently, all sort of negative news regarding processed food has made me think twice to purchase preserved food from the market. Hence it is time to wet my hands on making my own salted egg.

 材料：                                                       Ingredients:
盐-1kg salt
水 - 1500ml water
新鲜鸭蛋 - 20～25粒 Fresh duck egg (depends on your jar's size)
米酒 - 半杯（约150ml)150ml rice wine

做法：
1. 把盐倒入煮开的水内搅拌大约2分钟后熄火（盐是不可能充分溶解的）。
    Stir in all the salt into the boiling water for about 2 minutes, ( salt will not fully dissolve)
2.  把盐水充分放凉后（最好放隔夜）， 把盐水及盐水底部不能溶解的盐全部倒入大约5公升的玻璃罐中，加入米酒（加米酒腌制的咸鸭蛋比较不会有腥味）
     Let the salt water cool down completely(better to leave overnight), pour all the salt water and the undissolve salt into a 5 ~ 7 liter Jar, add in the rice wine(optional). 
3.  把冲洗干净的鸭蛋（如果鸭蛋脏的话）一颗颗轻放入盐水内。鸭蛋是冲洗哦， 千万别把鸭蛋泡在水内！
Clean the eggs (if soiled) under running water, and carefully put them one by one into the jar.  
CAUTION:  DO NOT SOAK THE EGGS IN THE WASHING WATER.

4.  在鸭蛋的最上端放2个塑胶盖子， （奶粉罐上的塑胶盖之类的）再压个小玻璃杯， 不让鸭蛋浮出水面。
Cover the floating eggs with 1 or 2 plastic cover (those come with the milk powder tin) and put a small cup on top of the plastic covers to submerge all the eggs into salt water.
Keep the jar at a cool place for 21 ~ 30days, depending on your egg's salty level preference. The longer you keep them in the salt water, the saltier the eggs will be, but try not to over 30 days as the yolk will be hardened. After 30days, take out all the unconsumed salty eggs, keep them safely in the refrigerator inside a plastic container

21 days old egg

5.  放置21 ～30天。 （放越久， 蛋就越咸。 但不要超过30天， 不然蛋黄会硬化， 而且变的超咸）吃不完的咸鸭蛋捞起， 用保鲜盒装好冷藏保鲜。

 注： 有时间的话，我会在做家事的同时，用2个小杯子把鸭蛋逐个泡在米酒内， 每颗泡15分钟， 才捞起放进盐水内腌。(此时厨用闹钟肯定派上用场！）这样蛋黄会比较油亮，也不会有蛋腥味。泡完后再把米酒倒入盐水内。
I usually soak the eggs in rice wine individually in 2 small tea cups for 15 minutes while busy in the kitchen before putting them in the saline jar. (A kitchen timer is definitely helpful!) I feel by this process, the yolks are shinny and taste better. Pour the rice wine into the saline jar after finished soaking the last eggs.

腌制了21天的咸蛋， 蛋白的咸度刚刚好， 蛋黄就稍微不够咸。

家人超爱吃的咸蛋虾（金砂虾）   My family's favourite dish (SALTY EGG PRAWN)