August 12, 2008
Winter Melon Puffs / Lou Poh Paeng 老婆餅
August 9, 2008
Making Salted Eggs
On an impulse, I bought 6 duck eggs from the supermarket this morning. I want to learn how to make salted eggs for use in making mooncakes in a month’s time.
I’m starting a new topic over at Home Cooking Club to discuss the making of salted eggs. I’m inviting all of you who are interested in learning how to make salted eggs to participate in discussion. I’m also hoping those of you who have made salted eggs before or have any knowledge in this area to share your experience so all of us can learn. Anything that a beginner should know before embarking on this project would be appreciated.
It would be good if someone can suggest the best method of making the salted eggs since there are several methods I’ve heard of. Also I want to know why rice wine is added to the brine? I read somewhere before that it is used to deepen the colour of the salted yolks, is that correct? If so, which rice wine is the best to use? If I don’t want to add rice wine, does it affect the final result?
