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也是鹹蛋苦瓜、金沙豆腐必不可少的材料
鹹蛋黃在烘焙與料理上更是妙用無窮
還在買冷凍鹹蛋黃來製作肉粽與月餅嗎？
來試試自製鹹蛋黃的絶妙味道與口感吧...
Salted eggs, perfect to go with congee,
Are essential for making dishes
Like bitter melon with salted eggs
And fried tofu with salted eggs.
Salted egg yolks are super useful in the kitchen too.
Still buying frozen ones to make zongzi and mooncakes?
Time to taste the greatness of homemade salted egg yolks...
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材 料（Ingredients）：
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| 生鴨蛋通常可在雜糧行或蛋行買到。圖片來源：cooking23s.blogspot.com |
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步 驟（Steps）：
(1)
水加鹽，煮滾，室溫放涼兩小時。
Add salt to the water. Turn the heat on. Stir and bring the brine to the boil. Let the brine cool off under room temperature for 2 hours.
(2)
將生鴨蛋刷洗乾淨，擦乾。
Wash the raw duck eggs thoroughly and wipe completely dry with a soft cloth.
(3)
將已放涼的鹽水加入米酒，倒入兩公升的玻璃甕中，放入已洗乾淨並晾乾的生鴨蛋，密封，放置陰涼處一個月。
Add the rice wine to the cool brine. Pour the brine into a 2L glass jar. Soak the raw duck eggs in the brine. Seal the jar and leave it in a shady place for 1 month.
(4)
一個月後，打蛋取出蛋黃，即為生的鹹蛋黃，可取代市售的冷凍鹹蛋黃，用來製作肉粽、蛋黃酥、月娘酥...等。（需再蒸煮或烘烤後才能食用。）
1 month later, crack some of the eggs and take the yolks out. The raw salted egg yolks can be used to make Zongzi, yolk pastry, golden moon pastry...etc. (They still need to be cooked or baked before being served.)
(5)
將用來製作熟鹹蛋的鴨蛋放入臺式電鍋，在外鍋倒入 2.5 米杯的水（約 400ml），蒸到開關跳起（約 35 分鐘）即可完成熟鹹蛋。
Leave the rest of the eggs in a Taiwanese rice cooker with 2.5 cups of water (about 400ml) in the outside pod. Steam them until the rice cooker turns off automatically (about 35 minutes). Then, voila!
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(1)
水加鹽，煮滾，室溫放涼兩小時。
Add salt to the water. Turn the heat on. Stir and bring the brine to the boil. Let the brine cool off under room temperature for 2 hours.
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| 邊煮邊攪拌以加速鹽溶解。圖片來源：cooking23s.blogspot.com |
(2)
將生鴨蛋刷洗乾淨，擦乾。
Wash the raw duck eggs thoroughly and wipe completely dry with a soft cloth.
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| 可用舊牙刷來刷洗鴨蛋。圖片來源：cooking23s.blogspot.com |
(3)
將已放涼的鹽水加入米酒，倒入兩公升的玻璃甕中，放入已洗乾淨並晾乾的生鴨蛋，密封，放置陰涼處一個月。
Add the rice wine to the cool brine. Pour the brine into a 2L glass jar. Soak the raw duck eggs in the brine. Seal the jar and leave it in a shady place for 1 month.
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| 盡量讓全部的蛋都覆蓋在鹽水之中，以免接觸空氣的部分發霉。圖片來源：cooking23s.blogspot.com |
(4)
一個月後，打蛋取出蛋黃，即為生的鹹蛋黃，可取代市售的冷凍鹹蛋黃，用來製作肉粽、蛋黃酥、月娘酥...等。（需再蒸煮或烘烤後才能食用。）
1 month later, crack some of the eggs and take the yolks out. The raw salted egg yolks can be used to make Zongzi, yolk pastry, golden moon pastry...etc. (They still need to be cooked or baked before being served.)
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| 取出鹹蛋黃。圖片來源：cooking23s.blogspot.com |
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| 生的鹹蛋黃蒸熟或烤熟後又酥又香，絕非市售冷凍鹹蛋黃可比擬。圖片來源：cooking23s.blogspot.com |
(5)
將用來製作熟鹹蛋的鴨蛋放入臺式電鍋，在外鍋倒入 2.5 米杯的水（約 400ml），蒸到開關跳起（約 35 分鐘）即可完成熟鹹蛋。
Leave the rest of the eggs in a Taiwanese rice cooker with 2.5 cups of water (about 400ml) in the outside pod. Steam them until the rice cooker turns off automatically (about 35 minutes). Then, voila!
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| 加水至電鍋的外鍋。圖片來源：cooking23s.blogspot.com |
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| 熟的鹹蛋。圖片來源：cooking23s.blogspot.com |
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附 註（Footnotes）：
(1)
生的鹹蛋黃可冷藏保存一週或冷凍保存一至兩個月。
Raw salted egg yolks can be preserved in a fridge for 1 week and in a freezer for 1 to 2 months.
(2)
熟的鹹蛋可冷藏保存一至兩個月（在沒有打開蛋殼的情況下）。
Cooked salted eggs can be preserved in a fridge for 1 to 2 months (without being cracked open).
😺：記得訂閱YouTube頻道哦～ 您的鼓勵就是最大的動力。
(1)
生的鹹蛋黃可冷藏保存一週或冷凍保存一至兩個月。
Raw salted egg yolks can be preserved in a fridge for 1 week and in a freezer for 1 to 2 months.
(2)
熟的鹹蛋可冷藏保存一至兩個月（在沒有打開蛋殼的情況下）。
Cooked salted eggs can be preserved in a fridge for 1 to 2 months (without being cracked open).
😺：記得訂閱YouTube頻道哦～ 您的鼓勵就是最大的動力。
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