在美国和英国,腌蛋是一种非常流行的酒吧食物。这是一种煮熟并用香料腌制的鸡蛋。你可以在家自己做,它们可以在冰箱里保存一到两周。
步骤
部分
1
部分 1 的 5:
煮鸡蛋
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1
仔细挑选鸡蛋。下面的指南能够帮助提升自制腌蛋的口味。
- 尽量选择农场新鲜鸡蛋或者自由放养鸡蛋,鸡蛋的品质越好,蛋黄的口味越好。去当地的农贸市场买新鲜鸡蛋。
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- 因为吃之前鸡蛋会存放在冰箱里,所以应当选择非常新鲜的鸡蛋。但是确保你的鸡蛋最好放了几天,因为剥新鲜鸡蛋非常困难。
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- 选择小的或者中等大小的鸡蛋。这样香料会更容易渗透进去,味道更好。
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2
在一个中号的煮锅中放入6-8个鸡蛋。
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3
加水没过鸡蛋,保证水没过鸡蛋2.5-5厘米。
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4
在水中加入少许蒸馏白醋。这样即使蛋壳破了,鸡蛋也能保持完整形态。
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5
中火将鸡蛋加热至水微沸,沸腾的水可能会使蛋壳破裂。
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6
盖上锅盖,关火,将锅放在另一个炉子上。
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7
让鸡蛋在热水中放置15分钟。
- 也有的人喜欢在沸水中煮15到20分钟的全熟鸡蛋。这取决于你自己的口味,有的人就觉得软一些的蛋黄更好吃。
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- 剔除那些在煮的过程中破了的鸡蛋。这些鸡蛋不好腌制,最好马上用掉或者吃掉。
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部分
2
部分 2 的 5:
为罐子消毒
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1
用热肥皂水清洗大玻璃罐和盖子。
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2
将烤箱预热至107摄氏度。
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3
将罐子开口向上放在烤盘上,将盖子翻过来放在旁边。
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4
将罐子在烤箱中加热35分钟后拿出来,放在操作台上晾凉。
部分
3
部分 3 的 5:
用冰浴冷却
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1
在一大碗水中加入几杯冰块。
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2
在碗中加入冷水。
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3
将煮好的鸡蛋浸在冰水中约5分钟。
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4
拿出一个鸡蛋,敲裂并小心地剥皮,将其他鸡蛋也剥好。
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5
将鸡蛋再次浸入冰水中,除掉表面残留的碎蛋壳。
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6
将鸡蛋放入消过毒的罐子里。
部分
4
部分 4 的 5:
制作卤水
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1
将1.6升水倒入大号煮锅中,加入100毫升苹果酒醋和49克白砂糖。
- 为了给卤水增添颜色,你也可以罐装甜菜汁代替一部分水。
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2
按照自己的喜好加调味料。如果你是第一次做腌蛋,加18克盐、18克红辣椒片、6个胡椒粒。
- 如果要做咖喱味的腌蛋,加6克黄咖喱粉,两克芥末籽,三个小豆蔻和100克糖。
- 你也可以增加腌制卤水中醋的含量,达到醋和水1:1的比例。
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3
大火将混合物煮开。
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4
加入一个切碎的小甜菜,新鲜的或者罐头的都可以。
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5
调小火,将混合物慢炖十分钟。
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6
将卤水从炉子上取下,用筛网过滤。
部分
5
部分 5 的 5:
腌制鸡蛋
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1
将卤水倒入玻璃罐中,没过鸡蛋,尽可能将容器装满。
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2
将盖子拧紧。
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3
将容器放在冰箱里,至少三天之后再食用。一到两周时鸡蛋最为美味。
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4
完成。
警告
- 永远不要在室温下存放腌蛋。这会造成肉毒杆菌中毒。在室温下保存超过一小时的腌蛋就必须扔掉。
你需要准备
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鸡蛋
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煮锅
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醋
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水
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冰浴
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大号玻璃罐
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糖
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甜菜
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盐
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压碎的红辣椒片
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胡椒粒
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筛网
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冰箱
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量杯/量勺