here is the English version of my notes on making the salty eggs at home 1. Eggs in north America are already cleaned before getting to the supermarket. No need to clean. 2. Salt to water ratio 1:6, boil the water, add salt, stir to dissolve, let cool, add a table spoon of cooking wine 3. Carefully put the fresh eggs into the glass jar, pour in the brine. You can put a small plate on top to keep the eggs totally submerged. 4. Leave at the cool corner of your kitchen counter. 5. Wait 6 weeks. 6. Check one to see if the yolk is solid. Then separate the yolk and white. Otherwise, the yolk will disintegrate slowly. That is why you can only buy cooked salty eggs at the supermarket. 7. Separate each egg, put the clear white in one jar. Put the white tainted with yolk in a separate jar. Use the tainted one first. The clear white can keep in the refrigerator for one month. The egg white is salty and can be used in oatmeal, steamed eggs, soup, etc. If you do not use the yolks soon, freeze them. 8. Freeze the brine for next time. Re boil and add more brine.
@@Paulette818 yes, the simpler the better. I have been doing this for over 30 years for putting them in zong zi. I don't know the chemistry in how or why the yolks solidify in brine, only learn from experience. Thank Mama Cheung for the platform to share my experience as I am not hi tech enough to make video. In fact, it is so simple, 30 second video will finish if I make one.
Nex time can you add the English measurement as my lack of Chinese understanding cannot make out how much the measurements convert to in English, like the water, salt and alcohol contents. Thank you Mama Cheung!
Cheung Mama, thank you so much for this detailed recipe. Life saving for us who live overseas. Even if we are willing to spend the money to buy the salted duck eggs, they are nowhere close to the quality of the ones you made.
Thank you for sharing. I would love to try this. Can I please ask, with the salted water that we soaked the eggs in, can it be reuse? Or do we have to make anew batch of salt water each time? Thank you
Thanks very much for your comment. I would not recommend reusing the brine. Please make a new batch each time. I hope you like this recipe, and please subscribe to my channel and share it to your family and friends!
Will try this in the weekend. I have way too many chicken and duck eggs (keep them as pets). My father used to do them, and tastes so good. Your channel brought back so many happy memories. I am going to try to this myself now. Thank you. (Liked and subscribed)
Hi Mama Cheung, Thanks for a great recipe. I'm going try this salted egg recipe this weekend. I really enjoy watching you cook. Thank You so much. Love You. Bye Bye.
Hi Mana Cheung. Three questions. 1) Why do soak eggs in vinegar water? 2) How much water and salt in the pot, ratio water to salt? 3) How many days do the eggs sit in salt-wine water? Sorry, I can only understand little Chinese.
Hi Lotus 1.Soaking the eggs in vinegar water helps washing off the protective film on the egg surface so that the brine can get through quicker,thus shortening the process. 2. Ratio of salt to water is 1 to 4 3. It took 22 days for mine to be ready. However I recommend that you test one egg before ending the process . Thank you for your support 👍😊💕
@@itran888 These are also my questions. It has been more than 40 years that I trying to make salted duck/chicken eggs since I graduated from school. Now I am confident in making and enjoying my favorite eggs.
Thank you. I’ve used your recipe here and re-used the brine 2 times already. 😄 So if the brine is clean then I can continue to re-use it? Saves a lot of work. 😌 Will the salt concentration deplete in the brine after several use? I made 2 dozen chicken eggs each time. I took the salted egg yolks out and made moon cakes (used your moon cake recipe). I’ve accumulated lots of egg whites. I tried to use it for fried rice but it didn’t taste very good. The egg white was too salty but the yolks were not as salty.
Wow mama cheng has this recipe that I can try again to make it. I hope this time will work perfectly as before I have made many times but never has worked once. Thanks mama cheung😋👍
這是我常用的方法：
1） 美加地區鷄蛋都洗乾净才上超市， 不用再洗
2） 鹽， 水， 1 ：6 比例， 燒滾，加鹽， 攪匀，放涼， 可以加一湯匙白酒，
3） 鷄蛋小心放好在玻璃瓶裏， 盡量用新鮮的鷄蛋， 加鹽水，
4）放在陰涼的厨房角落
5）6 周
6） 鹹蛋要分開蛋黃 與蛋白， 因爲繼續放蛋黃會分化，
7） 一個， 一個分開， 將清的蛋白放在一瓶， 有沾了蛋黃的另一瓶，先吃後者，清的蛋白放在冰箱， 可以一個月不變坏。 放麥片，蒸蛋，湯，很管用， 蛋黃不馬上用， 可以冰起來。
8）鹽水可以冰起來， 下此再用，再煮滾， 補充多點鹽水。
你好👋謝謝你的分享👍😊❤️
亲爱的朋友你好。 见到你很高兴，你今天好吗？
不用放醋吗？
很感謝，靚靚張媽媽詳細的教導👍🥰
個咸蛋黃超靚，起油沙💪🙏
我會嘗試做，因家人很喜歡吃咸蛋，不用外求. 🌹💕😍
丶
張媽媽您好！看您做的鹹蛋好引誘人，我好想學做，但是剛開始有中文翻譯幾分鐘，我正高興中又沒有了。張媽媽
請您繼續有中文翻譯吧
！我好喜歡您教的大菜
拜託！拜託！🙏🙏🙏
蛋白可以用冰格，放入凍冰柜冷凍。然後將冰粒放入保鮮膠袋，用時解凍。
用法，
蒸水蛋時加入溶解疍白代替盐，要加多一些水，保持水疍滑度。
滾汤時加入溶解蛋白代替盐，(先攪拌好)，水滾放入後輕拌可熄火。
水煮菜時，水滚放入搅好的溶冰蛋白，當盐用，亦可以提鮮味。
你好👋謝謝你的好建議分享👍😊❤️
多謝張媽媽，平時好想腌咸蛋，但不知份量，睇完你視频清楚了，多謝張媽媽
你好👋不用客氣！希望你喜歡💕謝謝支持👍😊
亲爱的朋友你好😊😊。 见到你很高兴，你今天好吗？
here is the English version of my notes on making the salty eggs at home
1. Eggs in north America are already cleaned before getting to the supermarket. No need to clean.
2. Salt to water ratio 1:6, boil the water, add salt, stir to dissolve, let cool, add a table spoon of cooking wine
3. Carefully put the fresh eggs into the glass jar, pour in the brine. You can put a small plate on top to keep the eggs totally submerged.
4. Leave at the cool corner of your kitchen counter.
5. Wait 6 weeks.
6. Check one to see if the yolk is solid. Then separate the yolk and white. Otherwise, the yolk will disintegrate slowly. That is why you can only buy cooked salty eggs at the supermarket.
7. Separate each egg, put the clear white in one jar. Put the white tainted with yolk in a separate jar. Use the tainted one first. The clear white can keep in the refrigerator for one month. The egg white is salty and can be used in oatmeal, steamed eggs, soup, etc. If you do not use the yolks soon, freeze them.
8. Freeze the brine for next time. Re boil and add more brine.
Thank you for your support 👍😊❤️
I’m in Northern California so we can skip the cleaning stage? Thank you!
@@Paulette818 yes, the simpler the better. I have been doing this for over 30 years for putting them in zong zi. I don't know the chemistry in how or why the yolks solidify in brine, only learn from experience. Thank Mama Cheung for the platform to share my experience as I am not hi tech enough to make video. In fact, it is so simple, 30 second video will finish if I make one.
很棒的分享 謝謝你的食品跟經驗
Wa q
Thank you for sharing, can I reuse the salt water for next time?
美國加州多年前因為醃咸蛋的外殼灰有污染問題 不淮進口 除非煮熟的例外 所以現在加州超市賣的是熟咸蛋（不知已經熟了多久的）所以張媽媽教的可自制 ！好嘢！👏👏👏👍👍👍🥰🥰🥰
你好👋自己醃製也很方便啊！謝謝支持👍😊❤️
張媽媽好嘢👍，❤️💐😇多謝您不吝嗇廚藝和撓門。
你好👋分享是開心的事！謝謝支持👍❤️😊
張妈妈按照你教的方法做的咸鸭蛋成功了。多谢你❤🎉
你好👋不用客氣！謝謝支持👍😊❤️
仲有一個月就中秋節，準備醃啲鹹蛋黃嚟整月餅 🙂 張媽媽真利害！
你好👋謝謝你的支持👍😊❤️
Hello 張媽媽妳好，请问这个秘方可以用雞蛋來做嗎？請張媽媽回覆知，祝妳和家人身體健康，平安，快樂
@@elainevan3484 你好👋都可以用大號的雞蛋來做的！原因我已經在影片上解釋過了！謝謝祝福和支持👍祝你闔家平安！健康快樂😊❤️
腌好的咸蛋好赞哦 👍👍👍 想跟张妈妈学习怎样用咸蛋黄做金沙豆腐和金沙虾 🌹
你好👋謝謝對我的支持！金沙蝦在我的頻道已經有影片分享了，請找找啦！👍😊❤️
@@mamacheung 好的感谢张妈妈 😊❤
多謝張媽媽分享🌹跟你分享的視頻做鹹蛋效果好正、第一次就成功。可能因為我在多倫多所以21日都未夠好、我再等到25日就好正、多謝🙏
謝謝你的支持！請分享我的食譜給家人和朋友！：）
Nex time can you add the English measurement as my lack of Chinese understanding cannot make out how much the measurements convert to in English, like the water, salt and alcohol contents. Thank you Mama Cheung!
Mama cheung, thank you for explaining in so detail. Instead of steamed the egg, can it be just boiled?
鹽常溫下溶解度係360g/1L水，不過我哋平日嘅鹽唔純，可能溶解度會細啲。不過我會加到夠，反正多咗就過濾走佢就係
你好👋謝謝支持👍😊❤️
多謝張媽媽，我由讀大學0 cooking skills 到成家終於可以跟到煮幾味 。 Thanks for the clear instructions and eng sub titles. 辛苦曬
你好👋謝謝你多年的支持👍😊❤️
試做成功，多謝張媽媽，我想知道做好之後應該如何儲存呢？
你好👋在片尾有同大家分享如何儲存的方法！請再看看影片便知曉！謝謝支持👍😊❤️
Cheung Mama, thank you so much for this detailed recipe. Life saving for us who live overseas. Even if we are willing to spend the money to buy the salted duck eggs, they are nowhere close to the quality of the ones you made.
張媽媽，您好！可不可以教教如何做美味的咖喱汁！因為我的小朋友們很喜歡咖喱汁：如咖喱雞腿，咖喱牛肉等等！謝謝！
你好👋想煑咖喱汁，可以上我频道張媽媽咖喱豬皮、魚蛋做法便可以，那個汁可以加入你想吃的雞腿、牛肉、羊肉等，都一樣好味的！我频道亦有很多餸菜食譜，可供參考的！謝謝支持👍😊❤️
多謝張媽媽指導，我用雞蛋醃了28天，蒸好後蛋黃起沙及出油，但蛋黃心好硬，不知是醃的日子太久還是蒸得太久呢？
非常值得支持，好靚的方法👍👍👍
Hello 👋 你們好！請試吓啦！謝謝支持👍😊❤️
Thank you for sharing. I would love to try this. Can I please ask, with the salted water that we soaked the eggs in, can it be reuse? Or do we have to make anew batch of salt water each time? Thank you
Thanks very much for your comment. I would not recommend reusing the brine. Please make a new batch each time. I hope you like this recipe, and please subscribe to my channel and share it to your family and friends!
我整咗啦！好開心呀因為好成功啊😊😊😊
你好👋謝謝支持👍😊❤️
Wow 你真叻！連鹹蛋都識整👍🏻
你好👋謝謝支持👍😊❤️
亲爱的朋友你好😊😊。 见到你很高兴，你今天好吗？
鹹蛋有幾難？而且各師傅教的方法也有不同。
多謝張媽媽分享！🤝🤝
你好👋不用客氣！謝謝支持👍😊❤️
鹽水比較唔好用不鏽鋼 因為鹽水會做成腐蝕
謝謝分享
L😊😊😊
😊😊@@mamacheung
張媽媽👩 好叻呀 👍🏼👏🏻
你好👋謝謝支持👍😊❤️
謝謝張媽媽。
張媽媽真係好聰明；用保鮮袋入水'👏👏👏👍👍👍
多謝張媽媽指教，我會試做
你好👋謝謝支持👍😊❤️
很喜欢你的视频，谢谢分享！请问用过后的盐水还可以二次使用吗？
你好👋如果以前有些網友我這個問題，我都會叫他們棄用已浸製過的鹽水，但現在由於鹽已經加價了，所以我建議大家一個慳錢方法，便是將用過的鹽水重新煮滾，（或者加多少少鹽量），然後攤涼再用來浸淹第二批鴨蛋，記得要煮滾鹽水，這樣才可以殺菌呀！謝謝支持👍😊❤️
哇每次見到你整野食都是好正既👍👍👍👍
你好👋謝謝你的支持呀！👍😊❤️
多謝你的無私分享
你好👋不用客氣！謝謝支持👍😊❤️
請問張媽媽, 鹽水可否再浸第二批蛋 ?
張媽媽，你好！請你比個意見我。我照你的方法醃製了40個鴨蛋。我的鴨蛋是超大的，有115克重。你話你的鴨蛋是75-85克。那我的鴨蛋要等幾久才醃好？
張媽媽，好開心，我醃啲鹹旦成功了，但係想問吓啲鹽水，可以再重複使用嗎？多謝
太好了。謝謝！我建議鹽水不要再重複使用
👍多謝妳，醃得好靚，請問可以介紹皮蛋醃法？🙏
你不放水煮蛋 好難脫皮！
鹹蛋好正啊張媽媽👍
你好👋喜歡這個影片！請分享給想自己醃咸蛋的朋友吧！謝謝支持👍😊❤️
Thank you for this recipe Mama Cheung. After cooking the egg (in the rice cooker), how long will it last?
感謝分享！但鹹水下次還可再用嗎？請示知！
你好👋最好不要再重用了，恐防有耐鹽性細菌，會令蛋變壞，就算再用都要再翻煑滾5分鐘，再加入鹽，因鹽份已被之前的蛋吸收咗，酒的效力亦都冇咗！所以都要再加入足夠份量才能再腌製，為了衞生著想，所以每次腌製完的鹽水，我都會棄掉，況且鹽也很便宜哩！謝謝支持👍😊❤️
張媽媽妳好，我住在台北，我非常喜歡妳的料理，也從中得到很多學習，但節目中有些並沒有中文翻譯，有一次還特別去問一個在台灣開寵物店的老闆從香港來的，但是不太可能常常透過他幫我翻譯，所以張媽媽可以在料理節目上都加註中文翻譯嗎？謝謝妳
你好👋首先謝謝你喜愛我的節目！我盡量迎合你的要求！謝謝支持👍😊❤️
Jennifer可以按右上角「…」三直點選字幕，就可以看中文翻譯
Will try this in the weekend. I have way too many chicken and duck eggs (keep them as pets). My father used to do them, and tastes so good. Your channel brought back so many happy memories. I am going to try to this myself now. Thank you. (Liked and subscribed)
Hi 👋 thank you for your support 👍😊❤️
張媽媽，謝謝妳🥰
你好👋不用客氣！謝謝支持👍😊❤️
I did it!! I followed your recipe step by step. I used chicken eggs and they turned out beautifully. Love your channel, thank you for sharing.
Hi 👋 you’re welcome and thank you for your support 👍😊❤️
可不可以不用酒
自家制作安全放心。
你好👋說得很對啊! 謝謝支持👍😊❤️
多謝美麗的張媽媽，正想學做👍
你好👋謝謝支持👍😊❤️
亲爱的朋友你好😊😊。 见到你很高兴，你今天好吗？
張媽媽家父非常申意食你教我做咸鸭旦,但佢有嚴重高血壓,食咗佢想發行做些少生意,而家去咗賣咸鴨旦,多謝上載.......
痴線
飲水過多都有人死, 你不喝水嗎? 沒有教養的人...
明知你老豆有高血压，你就唔好比佢食啦，不孝子！😅😅
謝謝你的分享
你好👋不用客氣！謝謝支持👍😊❤️
你那鴨蛋好靚，又乾淨
多謝張媽媽詳盡的解釋和教學！
你好👋不用客氣！請做些試吓啦👍😊❤️
張媽媽妳好！多謝妳分享，試做了非常成功，家人吃了非常喜歡🙏都是問題第二次塩水可再用嗎？👍🙏
你好👋建議不要翻用！恐防有抗鹽性細菌滋生！況且鹽也很便宜啊！謝謝支持👍😊❤️
可以買個鹽度計 顯示100% 就飽和
你好👋感謝你的建議和支持👍😊❤️
張媽媽，我跟你的方法製作鹹蛋，非常成功，多謝你🙏🙏我想請問做完鹹蛋的鹽水可否不倒去再加適量鹽，繼續浸鹹蛋？
謝謝支持。我建議棄掉做完鹹蛋的鹽水，以免有細菌。請訂閱我的頻道和分享我的食譜啊！：）
謝謝張媽媽分享😘咸蛋醃得好靚👍
你好👋這個是我慣用醃製咸蛋方法，所以同大家分享一下！謝謝支持👍😊❤️
想知道 蛋的咸道 會太咸嗎?
張媽媽 的咸蛋 很成功👍
你好👋家裡𦞴製的，祇是鹽水和酒，鹽水要從蛋白穿透至蛋黃，令到蛋黃起沙出油，所以蛋白通常都會較街買的咸少許，我試過醃了18日，取出煑來吃，蛋白咸味適中，蛋黃雖然起沙有油，但蛋黃中心生白心，影片中是22日的效果，蛋黃完美起沙又流油，蛋白會畧咸了少許囉！所以如果雖要用蛋黃來做餅，便要𦞴足22日了！謝謝支持👍😊❤️
@@mamacheung 感謝張媽媽詳細的答覆👍🙏
我学了你的方法做了，很成功，和你的经历一样，17天的时间试了一下，蛋黄有白心，23 天后就完全起沙了👍
请问张妈妈腌完第一次之后可否用来再腌一次？
你好👋不建議重用醃製過的鹽水，恐防有抗鹽性菌滋生，對身體唔好，就算翻用都要加鹽再煑滾，況且鹽都很便宜哩！謝謝支持👍😊❤️
謝謝你呀！ 搵日整下先。
你好👋謝謝支持👍😊❤️
謝謝你的方法。我始終做到咸蛋了！我是用大隻的雞蛋做的。想問問做完的咸水可以再用嗎？
謝謝。用過的鹽水不要再用，怕有細菌滋生
張媽媽真好，每個網都回覆，好窩心呢！
Hi Mama Cheung,
Thanks for a great recipe. I'm going try this salted egg recipe this weekend. I really enjoy watching you cook. Thank You so much. Love You. Bye Bye.
Thank you so much. Please subscribe to my channel and share my recipe to your friends and family
成功了.多谢！清问可再用吗?洒盐水.咸蛋可保留乡久?
謝謝支持。衛生起見，盐水不要重用啊！
謝謝張媽媽的分享
張媽媽我請教您一事，就是我做 韭菜包用 米粉和生粉時但是做出來 它不軟熟 是否粉質問題嗎
還有 請問 木薯粉係生粉呢
謝謝張媽媽
祝安好
你好👋雖然在我頻道，還未有同大家分享韭菜粿做法，但都可以同你分享一下你啲難題，粘米粉和生粉沖入滾水後，要用蓋子蓋上10分鐘左右，才可以取出搓的，這樣做出來的棵會較軟熟！😊❤️
@@mamacheung 謝謝啊
DANKE SEHR GUT 👍👍👍👍👍👍👍👍👍👍👵
謝謝。已經做好啦。超正。
你好👋謝謝支持👍😊❤️
Wow!👏👏👍I’m now your new follower.
Hi 👋 welcome 🤗 Thank you for your support 👍❤️
Hello Claire. How are you doing today? I hope you are having a good day??
I wish i could understand what you are saying? There doesnt seem to be any translation option?
Good show tqvm
wow. looks so tasty! thank you for teaching. LIKED AND SUBSCRIBED.
Hello 👋 you are welcome and thank you for your support 👍😊❤️
谢谢分享，感恩。
Hi Mana Cheung. Three questions. 1) Why do soak eggs in vinegar water? 2) How much water and salt in the pot, ratio water to salt? 3) How many days do the eggs sit in salt-wine water? Sorry, I can only understand little Chinese.
Hi Lotus
1.Soaking the eggs in vinegar water helps washing off the protective film on the egg surface so that the brine can get through quicker,thus shortening the process.
2. Ratio of salt to water is 1 to 4
3. It took 22 days for mine to be ready. However I recommend that you test one egg before ending the process .
Thank you for your support
👍😊💕
@@mamacheung Thank you.
@@itran888 These are also my questions. It has been more than
40 years that I trying to make salted
duck/chicken eggs since I graduated
from school. Now I am confident in
making and enjoying my favorite
eggs.
请问咸蛋做成后，全部捞出来放入冰箱之前需要煮熟吗？还是生的？
你好👋在我影片尾有介紹你想知道的問題！請重看多一次便有答案，謝謝支持👍😊❤️
犀利
謝謝你的支持和鼓勵。請分享我的頻道給你的家人和朋友，及訂閱我的免費頻道。
請問如果做多個十二個的鹽水份量同埋啲酒份量要加大一倍呢？
你好👋對！最好放在一個大些的容器.將蛋放入，然後放水沒過所有的蛋，便知道所需要的水量，之後照我影片教學，將鹽放入，成飽和的鹽水便可以用了，謝謝支持！祝新年進步！身體健康😊❤️
2:19 40度或以上酒才會使蛋黃流沙。
3:10 製法.
張媽媽你好，我照你方法醃鴨蛋，浸了五天，現在看到瓶內有雜物，請問是什麼原因？
你好👋如果有按照影片程序去清潔和做法，瓶內應該祇有無菌的鹽和水，不會有你所說的雜物在瓶內的.如果真是霉菌的話，請全部不要了！謝謝支持👍😊❤️
@@mamacheung 我完全跟你的過程做，用白蘭地酒。我在你的一個回應中看過你說白蘭地酒沒有蒸制過是會有雜質出現的，是嗎？
@@evawong1496 用50高濃度的酒，不一定用拔蘭地，作用可以令蛋黃裡面水份被抽出，從而令蛋黃起沙出油.至於霉菌產生，可能鸭蛋沒有完全吹乾水份，便放入去醃製，因為生水可能帶菌的。
张妈妈请问制作完咸淡水下一次还能用吗？谢谢
你好👋為了安全，我建議不用，恐有抗鹽性菌，而且鹽亦是便宜之物哩！謝謝支持👍😊❤️
Hi, I’m most interested in your egg cooking method! Is the process the same if I have more than 1 egg? Do I need to add more water if more eggs?
Hi Hapi. You are right, very cleaver 👍😊
張媽媽你好， 今次我嘗試醃3打鴨蛋
想問下你酒精分量需要增加嗎？ 水量增加 酒精分量需要增加嗎
你好👋已經在影片分享如何可以知道，用多少份量的水，去醃製你想要醃製蛋的量了（可以重溫影片便明白），酒的量都要按比例增加的，醃製的方法和時間是一樣的！謝謝支持👍😊❤️
@@mamacheung Thank you, 現在清楚明白了, 多謝你,跟住你嘅影片學識很多不同菜式😍👍
張媽媽教做鹹蛋，好成功👍有流蛋黃油非常棒
，可惜聽不懂廣東話。
請翻譯中文。感謝您！
你好👋謝謝支持和提議👍😊❤️
@@mamacheung 很喜欢你的频道，但听不懂😂可以提高中文字幕吗?谢谢
提供中文字幕
請問玻璃樽裏面啲鹽水浸完一次之後可唔可以再重用浸第二次？
我都想問這個問題🙋♀️
謝謝留言。最好不要再重用了。
多謝张妈妈，我在多伦多生活，好多時買咸蛋回来都有一两隻裂的，之后有一次買了一盒六隻裂三隻。真失败，现在可以自己做了。
你好👋是呀！所以買任何蛋都係要檢查一下，否則得物不能用，謝謝支持👍😊❤️
亲爱的朋友你好😊😊。 见到你很高兴，你今天好吗？
張媽媽你好，HK，市面邊度有那盒裝鴨蛋買？我係街市買是散裝的。
你好👋在超級市場有售！謝謝支持👍😊❤️
谢谢张妈妈，我去尝试做，这里荷兰只能买小鸭蛋。谢了。🌹
你好👋謝謝支持👍😊❤️
Thank you for the detail explanation! Can you tell me if I can continue to re-use the salt water for another batch of eggs?
Thanks very much for your question. I would not re-use the brine in case of bacteria overgrowth. Please try my recipe at home.
Thank you. I’ve used your recipe here and re-used the brine 2 times already. 😄 So if the brine is clean then I can continue to re-use it? Saves a lot of work. 😌 Will the salt concentration deplete in the brine after several use?
I made 2 dozen chicken eggs each time. I took the salted egg yolks out and made moon cakes (used your moon cake recipe). I’ve accumulated lots of egg whites. I tried to use it for fried rice but it didn’t taste very good. The egg white was too salty but the yolks were not as salty.
Very Very Good Job 👍 👏 👌 😀
Hi 👋 thank you for your support 👍😊❤️
学习了👍
多謝分享、用過鹽水+酒能放蛋再醃嗎。
你好👋不建議重用鹽水，恐防會有耐鹽性菌，酒亦被之前的蛋吸收咗，出不到好的效果囉！謝謝支持👍😊❤️
謝謝張媽媽的教導，中秋節快到，正想學醃咸蛋黃整月餅，請示教怎樣用餘下的咸蛋白呢？先謝謝！
你好👋可以將每3個蛋白一組，放入小型的密實袋，拉緊後平放入冰櫃裡收藏，要吃時取出來用，雪硬後蛋白的質地，沒有水變冰那麼硬實，很易用手將它分開的！謝謝支持👍😊❤️
@@mamacheung 謝謝回覆及指導。我意思想請問通常你會怎樣去用或加入其他食譜，可用到這些咸蛋白呢？😊
Thank you!
Wow mama cheng has this recipe that I can try again to make it. I hope this time will work perfectly as before I have made many times but never has worked once. Thanks mama cheung😋👍
Hello 👋 thank you for your support 👍😊❤️
張媽媽能告知下最關鍵的因素：水的用量 還有水溫嗎？謝謝🙏
你好👋你想知的影片中都介紹過，比例是400亳升水兌100克鹽，浸蛋的水溫是室溫便可，謝謝支持👍😊❤️
亲爱的朋友你好😊😊。 见到你很高兴，你今天好吗？
@@mamacheung 請您自己再看看您的視頻及文字配方描述 根本就沒介紹這最關鍵點！
@@lydieliu5970 英語字幕是沒有寫，但在12:27張媽媽確實說清楚了。
請問用完有酒的鹽水能再用嗎？
你好👋最好棄掉.恐防有耐鹽性細菌滋生！謝謝支持👍😊❤️
😋完美咸蛋，睇完好想整呢
你好👋請試試做吖！會令你有成功感㗎！謝謝支持👍😊❤️
好正喎，又靚👍
你好👋請試試吖！謝謝支持👍😊❤️
Thanks 👍👍👏👏🌹
Sorry,请问醋幾時加？
多謝分享
你好👋謝謝支持👍😊❤️
張媽媽你的咸蛋好大好靚，請問你在哪裡買的？👍🙏🙏🙏
你好👋在Sainsbury超市買鴨蛋回家自己醃的！蛋黃夠大隻，很好哩！謝謝支持👍😊❤️
張媽媽你好，醃過鹹蛋啲水，可否循環再用？
你好👋恐防會生抗鹽性菌，為了安全，都係棄掉吧！況且鹽又唔貴哩！謝謝支持👍😊❤️