We are Teochew. I remember when we were kids, my mom cooked rice porridge every morning. I didn’t know whether it was because we were poor, or because she wanted to cook something easy and simple. Sometimes our meal was plain rice porridge with salted egg or canned vegetables. I like salted egg yolk, because salted egg white is always very salty. But if I just took the salted egg yolk and left the salted egg white on the table, my parents would scold me. I just might have half a piece of salted egg for a meal.
Now, I can do homemade salted chicken eggs and I have one and half pieces for a meal.
Why chicken eggs, and not duck eggs? Because the price for duck egg is $0.90/each, but chicken eggs are $0.90/dozen!
An easy way to boil the egg is using a rice cooker, instead of boiling water on the stove. You don’t need to guess when the egg is done; just cook the egg in a rice cooker until the button turns off, then it is done. When I cut the salted egg, the yellow liquid came out. I thought I hadn’t cooked it enough. No, it is the salted egg yolk’s oil.
I cooked rice porridge for a meal, served with salted egg and bak hu (pork floss)… recalling a past memory!
Ingredients – Makes your own prefer serving
- 8 large eggs
- 1 Tbsp ShaoHsing wine (or white wine)
- 2-3 Tbsp kosher salt or table salt
Method
- Dip egg in wine in a little bowl, roll the egg to wet it all over. Next, roll the egg in salt in a small bowl, coating it well. Put the egg in a container. Continue the process with the rest of the egg. If there is salt left over, sprinkle it on the eggs in the container.
- Close the container tightly, and allow 20-30 days to mature (I checked after 25 days. I cooked 2 eggs and they were matured enough.)
- Fold 1-2 paper towels and soak with water until the water drips out. Put the wet paper towel in the bowl of a rice cooker, and place the eggs on it. Press cook button, and cook until the button turns off.
- Cut the hard-boiled salted egg in half, dig egg out from shell with a spoon, then serve.
我们是潮州，想起小时候，母亲早上都是煮稀饭（粥）。不知道是不是窮的原因，还是为了简便，有时候我们一家人就是吃白粥配咸鸭蛋或罐头腌菜，偶尔有肉松… 我喜欢咸蛋黄，因为有时咸蛋白非常咸，但如只挖蛋黄留下蛋白，一定会被父母骂。而且一餐只有吃半粒咸蛋。
现在我不仅自己腌咸鸡蛋，一餐吃了一粒半，蛋白咸度恰好。
为什么腌咸鸡蛋，不是鸭蛋咧？因为鸭蛋1粒$0.99，鸡蛋1打$0.99！
告诉你简便的煮蛋法，就是用煮饭锅煮蛋。无论是生蛋或咸蛋，不用猜水煮多久才会熟。煮饭锅跳制煮熟即是熟了。我切开时，黄液留出，我还以为是未熟。不是没熟，原来是蛋黄油！
我吃着我煮的粥配咸鸭蛋和肉松… 回味一段往事！
材料 - 可做随喜份量
- 8粒 蛋
- 1 汤匙 绍兴酒（或白酒）
- 2-3 汤匙 盐
做法
- 绍兴酒装在小碗，将蛋全沾上酒。盐放在小碗，沾湿了的蛋沾上盐，然后放进盒或罐。重覆至做完。若盐有余，可撒在盒装内的蛋。
- 盖密盒子，让蛋腌至20-30天（25天后我煮两粒查看，都恰好）。
- 用1-2张厨纸，折及弄湿，湿到有水滴下的湿度。将湿厨纸放在饭锅上，然后蛋放在纸上。按上煮制，至到煮饭锅跳制煮熟。
- 用刀切开蛋成半，用匙挖出蛋壳。即食。
