【Jacky’s way】零失敗教室－私房五香鹹蛋食譜
材料：
鴨蛋……………………………………………………..20隻
水……………………………………………………… 2 公升
粗鹽……………………………………………………500克
花椒、八角、草果、丁香、桂皮……..各10克
Ingredients ：
20pcs Duck egg
2L Water
500g Coarse salt
10g each Sichuan pepper,star anise, tsaoko, clove,cassia bark
做法：
1－鴨蛋洗淨，抹乾水份。
2－水、鹽及香料一起煮滾，使香料出味，攪拌均勻至粗鹽完全溶解，待涼備用。
3－將鴨蛋放進完全冷卻的香料鹽水，用保鮮紙封好，靜止擺放醃約一個月後即成！
Steps
1. Duck eggs washed, pat dry.
2. Water, coarse salt and spices bring to boil, stir until salt dissolve completely, let cool,set aside.
3. Put duck eggs in the salt water, seal with plastic wrap, pickled for about one month.
貼士:
1. 把鹽水注至容器剛滿，然後蓋上砧板，再壓上重物，這樣蛋便可完全浸在鹽水中。或每隔一星期，將蛋輕輕攪拌，亦可均勻吸收味道。
2. 可用雞蛋代替鴨蛋，只是蛋黃沒有鴨蛋的大。
3. 鹹蛋醃夠一個月，便可撈起食用或放進雪櫃存放。
Tips
1. Fully fill the container with salt water, covered with chopping block, and put heavy object on the top, so the eggs can be completely immersed in salt water. Or stir eggs gently every week, so that they can absorb the flavor evenly.
2. Can use chicken eggs instead.
3. After pickled for a month, remove eggs from the container and keep in the fridge.
延伸閱讀：
