How To Make Century Eggs At Home（No Lead, No Mud, No Bran）
Тәжірибелік нұсқаулар және стиль
Century eggs, lead or other heavy metals had been used to make century eggs Now many people buy ready-made century egg powder to make it. My method features no lead, no mud, and no bran.⬇️💖⬇️💖⬇️ RECIPE BELOW ⬇️💖⬇️💖⬇️
[Ingredients]
Water 1000g (4 Cup+⅙ Cup)
non-iodized sea salt 50g (3 Tbsp)
Sodium Hydroxide (Food Grade) 50g (3 Tbsp)
Tea 25g (½ Cup)
Fresh Duck Eggs 12
Steps to make century eggs:
1. Boil water, add tea leaves, let cool, and set aside;
2. Wash the duck eggs, soak for 15 minutes in water and clean with a scrub sponge. Remove the cracked eggs. Rinse and dry the eggs;
3. Drain the tea leaves and discard them. Add non-iodized sea salt and food-grade sodium hydroxide to the cooled tea water, and stir until combined;
4. Add the dried eggs to a PLASTIC container, and press with a bag of sealed water. Add the sodium hydroxide solution and let the eggs be submerged. Cover with an airtight lid and date for your reference. Place in a temperature-stable place close to the floor, with no direct sunlight, such as in the cabinet. Do not move the container ever since. Wait for 1~2 weeks, the waiting time is closely related to your room temperature and the size of the eggs. The higher the temperature, the less time. The room temperature in the video is about 15C(60F), and the medium-sized eggs are soaked for 14 days; To be precise, you’d better take out 1 egg and check the inside. The over-soaked eggs have a watery end, with a stronger alkaline smell. The egg white will be too soft if soaked not long enough.
5. When the egg white is set, the yolk is a little runny, they are good to be removed from the container; Seal in airtight plastic bags, vacuum bottles, or bags, or seal with wax for a few more days and the eggs are ready. Open the wrapping 3~5 days before you eat. The eggs are ready to eat, no need to be cooked. Best served with ginger-vinegar sauce.
Safety tips for the use of sodium hydroxide:
1. Sodium hydroxide is a strong base, rubber gloves must be worn for operation, and goggles and masks are highly recommended;
2. Sodium hydroxide must be poured into the water, and not vice versa. Pour the water into the sodium hydroxide may cause the corrosive liquid to splash and cause danger;
3. All containers and tools that contact sodium hydroxide should be made of plastic. Glass, stainless steel, other metals, and wood will all react with sodium hydroxide and ruin your container;
4. The used sodium hydroxide solution can be diluted with water and discarded into the sewer.
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#Pidan
#PreservedEggs
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Пікірлер: 1 100
今天打开按照你方法做的皮蛋，大获成功。我腌制了八天。谢谢
@fancynotes8899
3 жыл бұрын
Del Carlos，谢谢分享你的成果。腌制时间和温度密切相关，记录下当时的温度，对以后做的出缸时间也是个很好的参考。周末愉快！
@Andrew-yr9zr
3 жыл бұрын
请问你的气温是多少度？
@shirleyzhang9687
2 жыл бұрын
問同一問題，你醃8天是在什麼溫度？我是準備放在地窖裡，大概是22C 。謝謝
@robertxhuang
2 жыл бұрын
请教各位大师，做皮蛋到时间后敲开蛋白部分是一泡水，没有凝固，蛋黄部分是皮蛋和样子和味道。不知道是什么原因？
@tinaxu4214
2 жыл бұрын
我跟你遇到了同样的问题，我怀疑是加多了碱。
你这不是教烹饪，是理工大学讲课啊，必须给你点个赞！播讲的也好，生活化。
@fancynotes8899
3 жыл бұрын
Frank，谢谢收看和鼓励!
@user-ex3vm2nm8s
3 жыл бұрын
我都很欣賞這個方法👍
@vincentzheng9233
2 жыл бұрын
受教了，老师好！
@user-uq4kv9cr7p
2 жыл бұрын
😂😂😂
橋橋媽的語言太美了，音色美，語調更美，內容不急不徐，用詞優美，美音美詞，真陶醉！
講解得非常科學、詳細，破除了許多迷思！謝謝！
料理不離科學，太精彩的分析教學了
@fancynotes8899
3 жыл бұрын
謝謝！
太強了瞧瞧媽你真是十項全能！！謝謝分享感恩！
@fancynotes8899
3 жыл бұрын
ShuChen，謝謝收看和鼓勵，周末愉快呀！
好有心思的製作視頻、謝謝分享🌹
哎呀，橋橋媽！聽你講課真是享受，那是化學課，烹飪課和歷史課的合成版。太讚了👍👍
@fancynotes8899
2 жыл бұрын
Jenna，谢谢收看和点赞~夏日愉快！
这是文化人做的视频，每一个地方都做到恰到好处。
@fancynotes8899
Жыл бұрын
元宵节快乐！谢谢留言和鼓励
橋橋媽☺️謝謝你的回覆😘
黄金皮蛋哈哈哈 松花蛋！厉害厉害！
我的天你太牛了，雖然我不會去學做那款美食，但是就冲你這個視頻，必須訂閲，必須滴。
我又照着您的方法做了12个皮鸡蛋(大鸡蛋)19一20度,9天又成功了.谢谢您啦
@fancynotes8899
2 жыл бұрын
谢谢分享！
橋橋媽說明的非常清楚仔細，做皮蛋看這就沒錯～超棒👍
@fancynotes8899
3 жыл бұрын
料理好朋友 阿源美味教練 ，謝謝收看和留言~
很棒的視頻！製作和講解都清楚
@fancynotes8899
3 жыл бұрын
Krav Ke, 謝謝收看和點贊
第一次看到 自己做皮蛋， 好 我着你的方法， 试试
节目做得不是一般的好 ！ 言简意赅，面面俱到。主讲也是一个逻辑严谨的有文化的人。很感激 ！ 我是一个很迟钝人。从头看了 4 遍，始终没看到，没听到配料分量。正想放弃时，看到了 “展开”，我点了一下，眼前豁然开朗，那人却在灯火阑珊处 ！------ 您太细心了！也非常有责任感 ！ 感恩 ！
@fancynotes8899
2 жыл бұрын
谢谢留言，所有的视频都有精确的配方，克数和量勺两种制式。我来想想办法，让更多的观众能看到配方。谢谢！
@yiqu7204
2 жыл бұрын
同感
感謝您辛勤無私的分享👍✌️👌🌹
@fancynotes8899
3 жыл бұрын
Simon，谢谢收看和留言
喜歡你的解釋，很棒的視頻！🙌🙌
@fancynotes8899
3 жыл бұрын
Chu-Chian Wang，謝謝收看和點贊，祝您愉快！
说的全是细节。新手不走弯路一学就会👍
真不错 有步骤有讲解还有原理 加油加油！
很佩服橋橋媽對製作皮蛋的深度研究！
@fancynotes8899
3 жыл бұрын
Tim，谢谢收看~
@alphabetasearch624
4 ай бұрын
那必须是化学状元😂🎉反正是理工女❤
@timli453
4 ай бұрын
@@alphabetasearch624 化工女！
這是看橋橋媽的第二個視頻，橋橋媽真是有學問，做皮蛋的知識和原理能夠講解的如此到位。鹽，强堿（氫氧化鈉）還有茶葉三味。還有時間把握，溫度考慮，要做好皮蛋得反復實踐。第一次操作鹹鴨蛋成功率要高許多。第一次操作皮蛋成功率會很小。
就喜欢这种理工科妈妈讲菜谱
@fancynotes8899
2 жыл бұрын
Kenzie，谢谢鼓励~
谢谢乔乔妈，我按照你的方子做成功了，我腌制了11天，晶莹剔透还是溏心，好开心哦！就是蛋黄不在中间在底部，是不是在腌制过程中要经常翻动啊？非常感谢乔乔妈！
没良心商人太多，所以根本不食皮蛋。 觀此視頻三次後，親自泡製一次，完全成功! 傳統食物得以重臨人間，感謝有心人的無私有據的指教! 👍 盼能另製作鹹蛋配方，步驟... 以餉追昔往日味道的同道人!
哪里是做饭，这明明是一次科学实验啊，佩服👍😋
我照着您的作法19一20度淹制了12天,拿出来洗干净后又放入塑料盒在冰箱中存放了一周以上,成功了
@fancynotes8899
2 жыл бұрын
谢谢分享和反馈！
听着好亲切
Hi. I am watching from the Philippines. I love Chinese food. They are the best! 🇵🇭😊❤
@fancynotes8899
2 жыл бұрын
Joe The Simple, thanks for watching. Let's explore more！
太厲害👍
@fancynotes8899
3 жыл бұрын
Sam，谢谢收看！周末愉快！
Thanks for sharing ventury egg look so yummy and tasty.
Wow this is soo cool thanks for sharing this amazing video I enjoyed watching
@fancynotes8899
3 жыл бұрын
Thanks for watching.
看起来好漂亮，待会儿我也拿一个买的来吃
@fancynotes8899
3 жыл бұрын
Yuan, 记得蘸姜醋汁儿(#^.^#)周末愉快！
讲解的太详细了！
@fancynotes8899
3 жыл бұрын
SHANBILL，你好，谢谢收看和留言。祝您愉快！
谢谢你的视频，我很喜欢吃皮蛋，我本来没听到自己在家也可以做皮蛋
@fancynotes8899
2 жыл бұрын
TGBN，谢谢收看和留言。夏日愉快！
这个方法好，多谢分享！我得赶紧收藏了。😄
@fancynotes8899
3 жыл бұрын
Grumg，谢谢收藏~
桥妈真是才女一枚
@fancynotes8899
3 жыл бұрын
Mary MA, 谢谢收看和鼓励，我还差得远
我的理解是如果加上氧化锌等氧化物起的作用主要是“催渗”，实现途径是增加氢氧化钠的活性，使其快速与鸡蛋中的蛋清和蛋黄产生化学反应，起到缩短生产周期的作用。事实上从纯化学的角度来看，皮蛋的生产过程其实就是一个氧化还原反应的过程，也是鸡蛋（鸭蛋、鹌鹑蛋等）变性的一个过程，类似于热处理中的化学热处理，比如渗碳、渗氮、渗金属（TD）等工艺。感谢您如此详尽的视频，期待你有更多更好的视频。
@fancynotes8899
Жыл бұрын
谢谢分享。欢迎你收看另外一期“皮蛋”。“皮蛋”和“松花蛋”两期，我对比过，对于新手来说，加氧化锌更容易把握出缸的时间，相当于降低了难度。
英国早晨，🌞非常感谢桥桥妈的指教，经过四周时间，昨天成功制作了12只皮蛋，非常感谢。Thank very much 👍
@fancynotes8899
3 жыл бұрын
Winnie,谢谢分享~时间需要四周那么久吗？
@winnieh7234
3 жыл бұрын
谢谢回复，因为伦敦前三周气温很低，只有几度，所以时间要长D, 但是效果很好，晶莹剔透，完整无缺，首次就成功非常开心，好想传照片与您分享，但不知如何操作，再次感谢🤝
@hongmeigarvey1606
2 жыл бұрын
我自己试了一下，在英国，现在20度多，用了一周，不知道为什么没有成功，有一点凝固，其他部分仍是水状，急着
出乎意料的詳細，很實際❤❤。
太历害了又有特別好听的声音
@fancynotes8899
3 жыл бұрын
Hui Xia Zou，你好，谢谢收看和支持，祝开心！
光一個皮蛋 就講得那麼仔細 !優質頻道!
@fancynotes8899
3 жыл бұрын
謝謝收看~
@user-nb8mp5dn5e
Жыл бұрын
蝉3301 破解了路西法二元矩阵
Excellent! They look so yummy!
很犀利手藝精湛，謝謝指教。
@fancynotes8899
3 жыл бұрын
谢谢收看~周末愉快！
桥桥妈 你真的太全能了 一个字 牛👍👍 感觉我也可以操作也
@fancynotes8899
3 жыл бұрын
谢谢收看，周末愉快呀~ 我觉得你肯定能做成
@yanniyangq
3 жыл бұрын
@@fancynotes8899 周末愉快 谢谢鼓励🤗🤗
谢谢桥妈妈！🌷🌷🌷
@fancynotes8899
2 жыл бұрын
Ha Zhang,谢谢收看~祝愉快！
You are the right teacher for centuries egg making.thank u so much love from south india
@fancynotes8899
Жыл бұрын
Thanks for watching!
太谢谢把知识讲这么明白了
只有我一个人回想起小高姐吗，两位都是那么具备科学知识的知性美食妈妈博主，很奇怪为什么我才发现桥桥妈的频道，真的好赞啊
@user-kn5of2qq9y
Жыл бұрын
握手🤝
@xuenimo
Жыл бұрын
我觉得两位博主的音色都很像啊
@mogugao6209
Жыл бұрын
甚至木头桌面也像，手也像
@wami2953
Жыл бұрын
Me too ✋
桥妈🐽你真的太棒了👍不用石灰佩服佩服🙏应该给你点大赞🤗💯🥰❤️🧡💛💚💙💜🖤♥️💝💖💞👌
@fancynotes8899
3 жыл бұрын
谢谢收看和点赞~祝愉快
Am a fan of the century eggs knowing how it made,Now,that completely different for what I was imagining 😅😅😅🥰🥰✨💫🙏✨💫 thank you for sharing 🥰🥰 this is awesome 💝💕🥰
哗!哗!哗! 太強!太正! 但也太难了! 但也令我贊嘆了！
@fancynotes8899
3 жыл бұрын
Ken 谢谢收看~
俺最愁的是到处买不到鸭蛋，上次用鸡蛋做破了好多个。蜡封是个好主意，觉得那种深绿色才是经典的松花皮蛋，谢谢桥桥妈分享好东东🌹🌹🌹周末快乐！
@fancynotes8899
3 жыл бұрын
网上搜 duck eggs near me试试看，有些禽类农场经常有新鲜鸭蛋卖。鸭蛋会比超市买的鸡蛋污渍多一些，稍微浸泡一下，轻轻擦洗，的确容易洗破。谢谢收看和留言，周末愉快！
@tiggermom2023
3 жыл бұрын
@@fancynotes8899 谢谢桥桥妈，这我得好好查一查 😁👌
照你的视频做了很多次，很成功，谢谢。
好會作很贊
谢谢您的回复，己订阅了。希望我的皮蛋成功啦！💪😊🌹
太神了！
@fancynotes8899
3 жыл бұрын
Wei Zhao，谢谢收看！
Thank you for this video!!!! I can't wait to try this
补了一节化学课，谢谢分享！
@fancynotes8899
3 жыл бұрын
谢谢收看~
姐姐好厉害啊，一定是化学学的好！！！
@fancynotes8899
3 жыл бұрын
diana，谢谢收看
長知識了！
@fancynotes8899
3 жыл бұрын
Tsai Wen，謝謝收看和留言。祝您愉快！
太厉害了
知其所以然，真棒！ 謝謝！
在KZread看了十幾個人做皮蛋，有兩個是示範者還用現成的皮蛋來交貨。你的是最好，毫無疑問。我已經買齊了所有的原材料明天開始做。謝謝
@fancynotes8899
2 жыл бұрын
Shirley，谢谢留言~做之前记得把视频中的要点再看看
@shirleyzhang9687
2 жыл бұрын
@@fancynotes8899 看了好幾次，希望成功，再向你匯報。
@shirleyzhang9687
2 жыл бұрын
@@fancynotes8899 一定向老師匯報
@user-bm2yp4wj6c
Жыл бұрын
你成功了嗎？😊
@shirleyzhang9687
Жыл бұрын
@@user-bm2yp4wj6c 成功， 我抽真空瓶子放了30-40天，顏色越發深色，有松花
I have tried this recipe, perfectly worked, xie xie ni 🙏
@fancynotes8899
2 жыл бұрын
Tom & Jerry, thanks for sharing~
@quachbacquach253
Ай бұрын
Mình xin tỉ lệ với ạ
it look so yummy thank for share
不错不错 谢谢桥妈 声音好听
太牛了
@fancynotes8899
3 жыл бұрын
YH，谢谢收看和点赞！祝愉快~
神奇的演算法，第一次看到皮蛋怎么做的，以前一直以为皮蛋和臭豆腐差不多，熟蛋放太久过期的，没想到是这样做的，谢谢
@fancynotes8899
3 жыл бұрын
皮蛋和臭豆腐的做法差异挺大的。谢谢收看！
@user-kkk863
2 жыл бұрын
God slayer小時候聽老人家說皮蛋是用馬尿液腌制的？現在真相大白.
讲得跟好听，我听得入迷了。谢谢！
@fancynotes8899
3 жыл бұрын
George，谢谢！
@lawyal
3 жыл бұрын
@@fancynotes8899 明天周末，我会给孩子们看一下。我觉得你能把东西讲得这么深入浅出，有知识有趣味，完全可以多抽点时间，连文化什么的也讲讲，那就更能造福海外的下一代了。加油！
这是我看过的皮蛋制作视频中最好的做法。谢谢❣️
@fancynotes8899
2 жыл бұрын
谢谢收看和留言。中秋快乐~
調拌好鹽 氫氧化鈉和茶水後的浸泡液，溫度降至多少度比較適合開始使用（放蛋時，浸泡液體的溫度）
@fancynotes8899
2 жыл бұрын
你好,温度下降到室温
Hello qiao qiao ma. Thank’s for your recipe. I tried to marinate it for 8 days at 24C, then coat it with wax for another 8 days at 24C. I opened it today, the shape and taste of century egg is good, but it has such a strong bitter taste especially on the egg white part. Would like to ask whether you know the cause of the problem. Thank you 😀
@yugogurl6911
Жыл бұрын
The sodium hydroxide is a base and is bitter. She recommends neutralizing the bitter taste by a ginger/dark vinegar condiment. This sort of processed food may not be a good thing to eat in large quantity. Take care.
谢谢桥老师，找到了您的配方。想试一试。我居住在加拿大。如做成了会向你报喜的
@fancynotes8899
2 жыл бұрын
期待~
看着就好吃
这是论文级别的松花蛋制作。 你的聪慧和淡雅的声音和清静的背景音乐，这本身就是美食。有没有海鱼的制作，尤其是清蒸一类的海鱼？谢谢
@fancynotes8899
3 жыл бұрын
Brilliant你好，谢谢收看和鼓励。鱼的食谱会有的，我们以后的节目来安排。
@cheichinhwa6631
3 жыл бұрын
谢谢桥桥妈！请教我如果用鸡蛋去做皮蛋，按照你的方子是12只鸭蛋的份量。那么我用鸡蛋做要放多少只呢？
我用腌制过一次的溶液(腌过十二个大皮鸡蛋)再次腌制了十二个皮鸡蛋19度左右腌制了十天(第一次是8天,)拿出后加在塑料盒内冰箱中存放了10天以上也成功了再次谢谢
👍太牛了，謝謝分享。💕
@fancynotes8899
3 жыл бұрын
Wenman，谢谢收看，祝愉快
Makan sama sambal pedas,bubur sedap prmbuka selera..👍
請問食鹽為何要用無碘的？
谢谢分享！专业，细致！等找到食用碱就来试做看看！
@fancynotes8899
3 жыл бұрын
Chuangjie你好，是食品级的氢氧化钠哈（网上有卖），不是普通超市能买到的食用碱面。
@xcjstyle
3 жыл бұрын
@@fancynotes8899 谢谢提醒！好的，我去amazon上找找看😁
@elu314
2 жыл бұрын
找不着食品级的 只找到没标食品的 怎么办
南無阿弥陀佛！ 好听好看很赞！
必須點贊
@fancynotes8899
2 жыл бұрын
緬甸李明蘭，谢谢收看和点赞
请问盐和氢氧化钠的比例是多少呢？
好喜歡妳的聲音！一直擔憂松花蛋對身體健康不健康。想聽聽才女的想法。謝謝
@fancynotes8899
3 жыл бұрын
Spring你好，謝謝你的鼓勵。我個人認為松花蛋不算健康食品，營養遠不及新鮮的蛋。松花蛋偶爾吃吃解饞沒問題，多吃無益
@walshsun3289
3 жыл бұрын
@@fancynotes8899 謝謝妳的答覆！
內容紮實科學，謝謝分享
@fancynotes8899
2 жыл бұрын
谢谢留言!祝愉快~
很棒的視頻，謝謝！
大师啊！！！
@fancynotes8899
3 жыл бұрын
May你好，谢谢收看~祝开心！
我在实验了几次之后发现个很有趣的现象. 在Costco或者普通超市买的有机的贵的加大号的鸡蛋做皮蛋都失败了。同样比例配方温度的很便宜的三块钱20个那种小号鸡蛋却成功了。不知道为什么，只是分享一下
@springgao576
2 жыл бұрын
请问用鸡蛋多少天就好了? 大概什么温度？
@cankevinlaurent
10 ай бұрын
请问温度和天数是多少？
太厲害了
厉害👍，
橋橋媽想詢問要先晾放散鹼味還是可直接蠟封
@fancynotes8899
3 жыл бұрын
你好，洗幹凈晾幹水分，直接保存起來就行。如果近期打算吃，可以不用包裝。如果不打算很快吃，可以抽真空或者蠟封長期保存。這種吃之前要再打開晾一晾再吃。周末愉快！
@sofiacocinasencilla8524
2 жыл бұрын
@@fancynotes8899 你好，请问可以放几天再密封吗？这样想吃的时候就不用再等了，不知道可以不可以呢？
当桥妈把蛋从蜡里拿起来时我对着手机就一阵吹
@fancynotes8899
3 жыл бұрын
牛牛兔一家，好温馨，谢谢~经常下厨房，一般手都耐热啊
解說清晰。👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
@fancynotes8899
3 жыл бұрын
謝謝收看和點評
看到“用氢氧化钠做就好了“这句的时候我以为后面是会反转说氢氧化钠的缺点是啥导致我们不能用氢氧化钠而是应该用啥啥啥，没想到没有反转才是真正的大反转。。。。用烧碱做蛋是真的猛啊，我愿称你为最强！
Hi ! I've finally made it with quail eggs but with your recipe. Some went black, others went transluscents yellow, but some stayed totally liquid :(( do you know why ? is there a way to manage them all so that they are eatable ? A big thanks in advance, I love century eggs so much :)
@kirkatia98
2 жыл бұрын
I watched another video on the process, where it says that the soda ash is used to gelatinize the protein in the egg. My hypothesis is that perhaps the concentration of your soda ash was off that some eggs didn’t get enough somehow and therefore didn’t gel.
@xijinpig7978
9 ай бұрын
in china, century eggs are made from raisins and industrial colorings
这不是做饭，这是科学实验。🤣
@ezrayap7347
3 жыл бұрын
我喜欢这样的学习。
@samzheng5501
Жыл бұрын
料理本來就是科學
@Shuuyadesu
Жыл бұрын
True cooking is science
@Expresssss-qi2gp
Жыл бұрын
做饭很多时候都是化学反应
@timx85927
Жыл бұрын
摻在一起吧，叫做 科學做飯
我的一个朋友照着桥桥妈的视频用自己家鸡下的蛋做的皮蛋，前天送了我一打，特别特别好吃，比我从华人超市买的好吃多了，也比小时候在中国走街串巷的人给加工的好吃。朋友推荐我看的这个视频，我已经网购下单的Food grade 的Sodium Hydroxide ，快递一到立刻动手做。 谢谢桥桥妈详细的讲解和配方。
@fancynotes8899
2 жыл бұрын
Lily,谢谢详细的分享。有这样的好朋友真有口福！
@queenbeauty6170
2 жыл бұрын
鷄蛋都可以做到嗎？
The color of egg is so nice, yummy