What’s up everyone?
Today we’re making...Salted Egg!
If you’ve ever had a 粽 zung,
you’ve tasted the delicious saltiness this egg brings to any dish.
But what most people don't know is
just how easy these are to make at home,
as long as you follow a few simple tricks from my dad.
Also, thanks to Warby Parker for sponsoring today's video!
Hello, friends!
Some people use duck eggs for this.
We're going to use chicken eggs,
because duck eggs aren't always easy to get.
Buy the largest eggs you can find
so that you'll get bigger yolks.
First, let's wash the eggs.
We’re going to gently rinse 12 large eggs in a bowl of water here.
Give them a rinse.
Here.
We're making salted eggs for the yolk.
You may be wondering,
what can I do with a salted egg?
Well, salted egg and its yolk,
haam daan 鹹蛋 and haam daan wong 鹹蛋黃 in Cantonese,
is a centuries-old Chinese ingredient
that is used in countless Chinese dishes,
including 粽 zung, steamed pork patty, congee, mooncake,
and more recently, the popular dim sum item,
molten egg custard bun, or 流沙包 lau saa baau.
While the main attraction is the yolk,
you can also hardboil the egg for certain recipes.
Nowadays, the sweet, rich, and salty goodness of the salted egg
has grown in popularity so much
that you can even get your hands on some salted egg chips or ice-cream.
After we've rinsed them,
we're going to soak the eggs in vinegar.
We're using 3 tbsp of vinegar.
After mixing the vinegar into the water,
put the eggs in to soak.
This soak will soften the eggshell
and let the saltiness penetrate easily.
Now, we’re going to let the eggs soak
in the vinegar and water for about 30 minutes.
In the meantime, we’ll prepare the curing ingredients.
What's next?
We're adding 3 tbsp of salt.
We’re using regular iodized salt here,
but feel free to try different kinds of salt,
like kosher salt or Himalayan pink salt.
We'll start with 3 tbsp of salt.
Next, we're adding alcohol.
It needs to be at least 40% alcohol.
3 tbsp.
Here, we’re using rice wine that’s at least 40% alcohol,
which will help kill any bacteria on the egg
and also help the salt attach to it.
Speaking of attachments,
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Next,
let's get the plastic wrap ready.
One piece of plastic wrap for each egg.
About this size.
It needs to completely wrap around the egg.
All right, now,
the eggs have soaked in the vinegar solution,
we'll take them out one at a time.
Dry them.
Let them dry.
Let's learn how to season
and wrap these eggs.
First, with the wine,
this is the wine,
wet the egg in it,
and then put it in the bowl of salt.
It's covered in salt now.
Next,
wrap it in plastic wrap.
Wrap it up.
Roll it up, just like this.
It's that simple.
Like this.
We’ll repeat these steps to cure the rest of the eggs.
First, we’ll dip the egg into the rice wine,
making sure it’s on all sides of the egg.
Then we’ll roll the egg into the salt,
creating a thin layer of salt all around the egg.
Then, we’ll wrap it in saran wrap, twist the ends,
and place it back into our egg carton.
Let’s see if it’s really that simple.
It doesn't need to be that big.
Smaller.
Like that?
Put it here.
Dip it in the wine.
Make sure there's rice wine all over it.
Put it in here.
Now roll it, yeah!
Good, good.
Both the top and the bottom?
Put it in here.
Yeah. Lay it down.
Yeah, roll it up.
That's it!
Pick it up.
Twist the ends.
Yeah, twist it tightly.
Twist it tightly, this side too.
Yeah, good, good!
Good! Put it here.
It's that simple.
Okay!
While Daddy Lau finishes curing the rest of the eggs,
I also wanted to make a special shoutout to thank all of our
Wonderful Patreon supporters to help bring this video to life.
If you enjoy our videos and are interested in supporting us directly,
Head on over to patreon.com/madewithlau to learn more!
After the eggs have been dipped, salted, and wrapped up,
cover them up.
That's it.
Also, use a pen,
and write down the date.
With the date noted down, you'll know.
Wait for 4 weeks, then take them out.
It'll be done then!
Put it in a plastic bag.
Don't keep this anywhere that's too warm.
Could you put it in the pantry?
You could, now that the it's gotten colder.
It doesn't really matter.
If it's really warm, it's best to put it on the floor.
On the floor, in the corner.
As long as it's not in the way, where you might kick it.
After 4 weeks of curing, here’s what the eggs should look like.
These have finished curing.
Let's look inside.
Whoa!
This is the egg yolk.
This is what a salted egg is, see?
It's ready after leaving it for about 4 weeks.
If you leave it for too long,
the egg yolk will break down.
If you need it later,
break them open, and take each egg yolk,
wrap each one up, and put them in the freezer.
Then the egg yolks will keep longer.
That's how we make Salted Eggs!
I hope everyone enjoys them,
and I wish you all success!
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