Homemade Salted Eggs - Part 2

Day 28 of Homemade Salted Chicken Egg
Salted Chicken Egg vs Salted Duck Egg
Cooked Salted Chicken Egg vs Cooked Salted Duck Egg

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As promised from previous post, i will update the results of this homemade salted eggs. Today is day 28 since i started to prepare these batch of salted eggs. When i first cracked open the egg, i was very delighted to see the "solid yolk" that salted egg should have. And for the sake of this experiment, i crack opened another store bought salted egg for comparison. Firstly, you can see that the colours are very different. Secondly, the textures are also very different (after cooked), the duck egg is oilier than the chicken egg. Because from what i know, duck egg is supposed to have more fats than chicken eggs, so this explains the oilier yolk for the duck egg. In terms of taste, i tried a few of my homemade salted eggs, some were saltier, some were not. This is partly because the salt does not "cling" well to some of the eggs and also partly because i didn't put enough salt. But i still prefers the taste of salted duck eggs to chicken eggs, because the flavour is stronger. However, if you want a "healtier" version of salted eggs, than the winner will be the homemade ones.

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Overall, i would said that this is quite a successful experiment, you can actually make your own salted eggs. The benefit is that if you didn't put so much salt, they are actually not as salty as those store bought ones. In other words, you can actually eat the whole egg. Because i don't normally eat the egg whites of store bought salted eggs because they are usually too salty. However, i will not be using these homemade ones for my mooncakes, because i prefer the colour of duck eggs for my mooncake. But i will definitely continue to make my own salted eggs for normal consumption.

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You can find the recipe for making salted eggs here - using salt, or here - using brine.

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Links: Know more about eggs

Homemade Char Siew - 自制叉烧

Homemade Salted Eggs - 自制咸蛋

Hahaha.... I am very ambitious right? I even try to make my own salted eggs. Well, actually that is because i could not find nice salted eggs for my mooncake, that's why i wanted to try making them. But these eggs takes 30days to be ready, so i will only publish the recipe if it's successful. And if this is successful, i will have a 100% homemade mooncake, from mooncake skin, mooncake paste to the salted egg! Yeah! Wish me luck!

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Note:

I am using normal chicken eggs instead of duck eggs, because according to the egg seller, they are not allow to sell fresh duck eggs in Singapore.

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For my own tracking:

Day 1 - 9 Aug 08 (21 days will be on 30 Aug, 28 days will be on 6 Sep)

Homemade Mooncake Golden Syrup - 自制月饼糖浆

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Actually Mooncake Syrup can be bought off the shelf. However since this is one of the most important ingredient in making traditional mooncake (which also what my hubby prefers), so i want to learn how to make it from scratch. With this, than can i proudly said that this is "Homemade" mooncake. Haha...

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Mooncake Golden Syrup
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Ingredients:

1000 g sugar
600 g Hot water
2 slices Lemon
210 g coarse sugar
60 g water
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Method:

(1) Into wok, add water and coarse sugar and cook over medium heat.
(2) Into saucepan, boil 600 g water.
(3) When sugar in wok turns caramel in colour, swirl the wok but do not stir.
(4) Pour in the hot water and then pour in the 1000 g of sugar and 2 slices of lemon. When boiling, reduce to low heat and boil mixture for 45 mins. until thick.
(5) When cooled, store in bottles and keep for a very long time.
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Homemade Lotus Paste - 自制蓮蓉

Red Lotus Paste

Ingredients:

- 500g Red Lotus Seed
- 380g Sugar
- 300g Peanut Oil
- 2 tbs Maltose
- Pinch of salt
- 1 tbs alkaline water (for soaking of lotus seed)

Method:

1) Follow the above slides for preparation of lotus seed.
2) Cooking of the paste; brown 1 cup of sugar from the 380g sugar with some oil till caramelized.
3) Pour in blended lotus seed, oil (some, not all, as we will add gradually while cooking – about one third), salt and all the sugar. Cook over high heat until boil, than turn to low heat. Stir every now and than to avoid burning. When the oil gets lesser, gradually add in the remaining.
4) When all oil is blended with the paste, add in the maltose & fry until the paste no longer sticks to the wok and the paste is considered done.Dish up and cool.

Notes:

** You can add in a few stalks of Pandan Leave for additional fragrant. Add towards the end, but before the paste gets too thick.

** This recipe a reduced sugar and reduced oil version. Therefore paste will not be able to keep as long as standard recipe. Because sugar acts as a preservatives and oil will prevent the paste from getting mouldy.

** If paste is going to be used within a few days, it's best keep air tight in room temperature. If want to keep for longer period, than store in fridge. But that is not so ideal, because condensation in the fridge, might make the paste to produce water.

** Any further reduction of oil, may course the paste to become very dry. In fact, i find it slightly dry, so can increase the oil to about 350g.

Recipe source: Adapted from Aunty Yochana's Blog .

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Homemade Roast Pork - 自制烧肉

Both of us loves to eat chinese roast and could not find a nice one at our area. So everytime when have cravings for roast, we will have to travel all the way to the west to eat it. So i was thinking why not roast my own? So we can save the trouble of travelling or the risk of eating "not so nice" ones should we be too lazy to travel. So tada! I made these yesterday. Eventhough that was my first roast pork, it was quite good. Of course still plenty rooms to improve. Because the roasting time is still not perfect, it was almost burnt. And secondly, the skin was crunchy while hot but harden and chewy when cool.