Sunday, 26 July 2015

茶熏蛋 Tea Smoked Egg

我家的茶熏蛋终于可以亮相了,第一次太过生,第二次不小心让蛋黄液流掉一大半,第三次终于成功了!试煮这么多次溏心蛋,最满意就是这次了!用来做燻蛋的蛋最好选用鸭蛋,因为鸭蛋的蛋黄颜色较鲜艳,做出来的溏心效果会比较美,而且鸭蛋吃起来的口感也比较Q。鸭蛋的蛋壳会比较硬,剥壳时会比较难,不过如果将蛋放在流动的水下,让水流进蛋壳与内膜之间,那剥蛋壳就会变得比较容易。


为了方便,我提早一天就把蛋准备好,浸泡在卤汁里一晚,让蛋充分入味,隔天取出熏一下子就可以吃了。我家小宝贝已经很会剥蛋壳了,平时准备给她的水煮蛋都是她自己剥壳的,如果看到我要剥蛋壳她一定会吵着要帮忙,所以我只好提早一天准备。除了鸭蛋我也有试过用鸡蛋来做熏蛋。如果用鸡蛋的话溏心部份会比较水,不过两种蛋做出来的溏心蛋都各有各的特色,要选择哪种蛋就视乎你喜欢哪种口感。现在的鸭蛋不会太难找,一般的超市都可以买到,我家的鸭蛋也是从超市买回来的。


近期打算走些较健康的路线,所以就准备了沙拉来当晚餐,不过老公是非常爱吃肉的人,一下子要他吃整大碗的青菜是时比较困难,所以我在沙拉里加入了水煮五花肉片、茶熏蛋和烤核桃,让翠绿的沙拉不再单调,颜色和口感也更加丰富。我比较喜欢清爽的酱汁,所以就准备了和风酱汁来搭配我的那份沙拉,而老公比较喜欢浓郁的味道,我就用了市售的深煎芝麻醬来做沙拉酱。其实偶尔准备沙拉当晚餐也不错,不但有饱足感,而且也比较健康。

























茶熏蛋

材料:
鸭蛋 2粒(每粒重65克)
卤汁 1杯(做法参考这里

烟熏料:
茶叶 10克
黄糖 100克
白米 100克

做法:
1. 准备溏心蛋:
煮一锅水,水滚后转至中火,加入鸭蛋煮6分钟。不断搅动以确保蛋黄保持在中间。鸭蛋煮好后立即从热水中取出,用流动的水冲洗,然后将鸭蛋放入一盆冷水中浸泡5分钟。

把鸭蛋从冷水中取出,用茶匙背轻轻敲打蛋壳,然后小心地将蛋壳剥掉。把蛋放入一个碗或食物盒里,加入卤汁,腌至少1小时或放入冰箱里至隔夜。

2. 准备烟熏:
把锡箔纸铺平在锅内,加入白米、糖和茶叶。在锅内放入一个蒸架,把锅盖上,用大火加热。当锅盖边起烟时就将鸭蛋放在蒸架上,加盖烟熏3分钟,然后即可熄火。

3. 上桌
将熏蛋取出,抹上少许麻油,切半即可享用。




Tea Smoked Egg

Ingredients:
2 duck eggs (65g each)
1 cup of leftover poaching liquid (please see here for the recipe)

Tea-smoking mixture:
10 g tea leaves
100 g brown sugar
100 g uncooked white rice

Method:
1. To prepare soft boiled egg:
Bring a pot of water to boil. Turn to medium heat once the water starts boiling. Add duck eggs and cook for 6 minutes. Stir the eggs constantly, and this will help to centre the egg yolks. Once the duck eggs are cooked, remove immediately from hot water and rinse under running water. Transfer the eggs to a bowl of iced water and let them soak for 5 minutes.

Remove the eggs from iced water. Crack the shell with the back of a spoon and peel the egg gently. Place the peeled eggs in a bowl or food container, add leftover poaching liquid and let the eggs marinate for at least 1 hour or overnight in the refrigerator.

2. To smoke the egg:
Line the bottom of the wok with a piece of aluminium foil. Add rice, sugar and tea leaves. Put a steaming rack in the center, then cover the wok with a lid. Heat the wok over high heat till the smoke begins to appear. Place the eggs on the rack and cover the wok with lid. Smoke the eggs for 3 minutes, then turn off the heat.

3. To serve:
Remove the smoked eggs from wok. Brush with some sesame oil, cut into half and serve.








This post is linked to the event Little Thumbs Up (July 2015 Event: Tea) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.






7 comments:

  1. 我最喜欢吃鸡蛋的,看到这叫我怎么受的了吖!我要吃。。。

    ReplyDelete
  2. 用鸭蛋做的茶熏蛋,蛋黄的颜色真的很鲜艳漂亮!可惜我这儿买不到鸭蛋。

    ReplyDelete
  3. 食谱里的蛋是室温或冰箱里拿出来的?

    ReplyDelete
  4. 食谱里的蛋是室温或冰箱里拿出来的?

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...