I hope no Italians are reading this, but a non-Chinese use for salted egg yolks is Carbonara. Substituting just one fresh yolk for a salted yolk is amazing. You'll need to reduce the salt in your pasta water, and hold back on the pecorino, or use parmigiano reggiano instead, which is less salty. But if you control your salt levels, the results are absolutely delicious.
@@kittenmimi5326 prob cuz they rage (at least overexagged on the internet) on everything that doesn't follow traditional recipes to the dot. Like the pineapple on pizza
Whenever I go to Malaysia, my favourite salted egg dish is 'butter' prawns. So yummy! Now I can't wait to try making this at home using this recipe. Thank you Daddy Lau!
i came across your videos some time ago and just fell in love with the warmth ! it's just like watching my grandpa teaching (nagging) us to cook again. we're third/fourth generation in malaysia tho but the accent and dishes still makes so much sense and just 'at home'. thanks!
Hey from Sweden! 🇸🇪 I watch your videos for the amazing food and also cantonese. I speak mainly swedish & english but my mum speaks swedish mixed with cantonese. You guys help me to refresh my language skills and sharpen my cooking skills at the same time👍🙏. I grew up without a father but my mother is my biggest inspiration in cooking, just like your father seems to be to you. I can tell our families definitely enjoys the same kinda foods. So big THANKS for sharing your special bond with us 😊 My mum makes these in salty brine. Sooooo delicious. I enjoy them best in a thai salty egg salad or steamed with minced meat or simply the whole egg steamed with some rice and fried veggies on the side. Yum!
Would you please let me know what brand(s) of rice wine have more than 40% alcohol (80% proof)? Most rice cooking wine in stores have alcohol between 15 and 20%. Can I use vodka if I can find rice wine with 40% alcohol? Thanks!
Another method I've seen involved duck eggs. Salt (quantity unknown, say a cup of salt, salty enough to your preference) was added to boiling water to help it dissolve. The hot water was poured into a large jar, big enough to hold the quantity of eggs desired. The water was allowed to cool down. Carefully put the eggs into the jar. Make sure the eggs are fully submerged in the brine. No need to put the jar into the refrigerator, room temperature is fine, preferably in a dark place. A month later, test one egg by cooking it. If too salty, remove and store in the fridge. The longer it stays in the brine, the saltier the eggs. Seen it done but have never tried doing it. Suggest trying on a small scale to start, and then increasing the quantity. Start with chicken eggs, before graduating to duck eggs.
I tried this once and one downside I learned if an egg goes bad, the whole batch is compromised. I had this happen. I couldn't tell the egg went bad till I cracked it open. The water still was mostly clear. Maybe a little cloudy. Not sure why that one egg spoiled but I threw the entire jar and eggs away. I didn't want to take the chance of getting sick.
My Mom used to make hahm dahn by brining them. This would’ve been so much easier! I’ll definitely have to try this. I’m interested in tasting the difference between using sea salt / Himalayan salt and iodized salt, knowing that the saltiness of iodized salt is much sharper. We’ll see! Love your site and channel, and grateful for your preservation and perpetuation of your Dad’s legacy. I’m probably about your Dad’s age. My Mom was born in Guangdong, and grew up in Hong Kong. She came to the US when she was 17. The only Cantonese I speak is food! Our generation is disappearing, along with our language and cultural pride. Thank you for your efforts! 🙇🏻♀️❤️
We make it more simple. Just boil the salt with water and soak the duck eggs after it cold. And wait till 2 weeks. After 2 weeks, try to boil 1 egg to check the saltiness. If too salty, take eggs out from salt water and if not salty yet, then soak a few more days.
Your dad is brilliant! I remember my grandfather making salted eggs the old fashioned way with the eggs soaked in brine which seemed to me to be a lot more work!
ah that probably explains why. I have seen some recipes requiring brine solution and only just a few including this one where you can use plastic wrap and put into a regular egg carton. I decided to stick to plastic wrap as its not worth spending $15 buying a glass jar just to make salted eggs haha. The plastic wrap is easier and cheaper @@chocobunny925
Hi there.. btw love your channel! I have a few questions.. Is there a difference in using white eggs vs brown eggs? Can I use whiskey or other 40% alcohol besides white chinese wine? Lastly can I put it in the fridge for 4 weeks instead of leaving it in a cool place outside?
I love this episode but every time Daddy Lau teaches Randy, it kind of looks like he’s training a puppy. You guys rock. I am using your recipe today to make salted goose eggs. They are huge. Hopefully they turn out ok in a month
Oh.... Tis is much easier than what i do, tat is soaking d eggs in a pot of highly concentrated salt water for a month. I will give tis a try bcos salted eggs in malaysia cost 3 times te price of normal eggs. Tqvm, daddy Lau.
When I lived in Singapore the salted egg yolk on EVERYTHING was taking off - It's fair to say Singapore goes crazy for salted egg yolk flavour! One of the most popular salted egg potato chips is a Singaporean brand. Salted egg yolk is also a mega popular sauce 🤤 such a delicious umami flavour
@@catchnkill Yeah. The Irwin chips are good but I pretty much only buy it as gifts for others (and getting a mini heart attack from the price) when going overseas.
If you want to have a boiled salted egg (like the usual ones you that you halve and then serve with congee) would you boil the egg before the vinegar and salt curing, or after? I'm guessing you'd boil the eggs after curing?
My auntie usually submerge the eggs in salt water (duck egg) for months in preparation for moon cake ingredients every year. Maybe it's a non Cantonese way? 😄
Oh wow! These are amazing to see getting made. If I left a crate of these to cure on the floor, it's pretty much guaranteed our cat Ollie would have a go at them, hahaha. Thanks so much for this Lau family!
My mom has tried so many times to make these herself, it's never come out very good and we end up buying them. I think she lets them cure for too long lol. This is great, I'll be sure to show it to her later! Thanks Mr. Lau!
Salted egg ice cream sounds like a flavor bomb! Delicious just by the name. This is a meticulous way to do it. The other way is use a jar and boiled salt water to brine the eggs. Either way. This method may be fun to so with your kids.
Hi Papa Lau/Randy, in the US, eggs need to be refrigerated at all time to minimize the spread of bacteria inside the eggs. By the same token, do we need to refrigerate the eggs during the curing process? The recipe said that we only need to let the eggs cure in a cool, dark, and dry place for 4 week so I am a bit confused whether that is safe. I am try to make the salted eggs this weekend so I hope to hear from you soon! Thanks, Hazel
This is cool. But what do you do with the egg white? I appreciate that you and your dad made the effort to make this informative content for us btw. Take care both of you, and belated Happy New Year.
Thanks chef alau , this is the easiest salted egg recipes that I came across , it saves on the salt ,and space although I don't like using the cling film , can you substitute with baking paper ?
@@MadeWithLau Would your dad be up to teaching us the basic 'salted egg sauce' too? Like the ones they use to stirfry prawns/crabs/chicken/pumpkin etc. Is it the same 'sauce' for protein/veg?
My mom used to make these in a jar of brine. If we ran out or got lazy, we used to buy the salted eggs at the supermarket (the non-cooked ones) -- only the cooked ones are sold now. I will have to try this method.
I brought some salted eggs and when I opened it the yolk was watery, I thought it had gone bad. Does watery yolk necessarily mean its gone bad or it was cured a little longer than its suppose to, but still good to eat? Also, how long can you keep salted eggs that you've made? Chef Lau said to separate the yolk then freeze it to keep it longer... how do I store the whites? Are you saying I have to finish the whites the same day?
Also want to know this. I’m not sure I would be comfortable leaving eggs outside that long no matter the temperature. The US washes their eggs so unlike other countries, refrigeration is a necessity.
Thanks for your video. I have followed the recipe and marinated for one month but it just looks like ordinary egg ( no oil at all). I used vodka….Do I need to marinated longer? Or I have done anything wrong? Thanks
Do you have to cook the yolk if you want to bake them into a mooncake? Or can they go in as is after the four weeks? If they do need to be cooked, how would you recommend cooking the chicken yolks?
I grew up near Sai Kung, a seaside town in Hong Kong, and sometimes I saw shops making salted egg yolks by sun drying egg yolks on a bed of salt. Are there any differences between this and the sun dried version?
Hi Randy, if we want to eat the salted egg whole including the white, what should we do then? As I see if we cure for 4 weeks, the white is orangey in colour, how can we keep the whites transparent? Thanks
i can't believe you literally read my mind!! i've been wanting to make these for so long for the mooncakes and the custard bao!! thank u tons!! also, is there a way for me to make this without alcohol? it's not readily available so i'd be glad if you can give out a substitute (vinegar maybe)? thanks!
i just checked the chinese cooking wine at home and both have less than 40% alcohol content (29% and 16%), one if the shao xing wine and another is a white chinese cooking wine. What other chinese cooking wine would you recommend? Thanks!
I watched one of your videos and your dad showed us how to store bok choy in the fridge to keep it fresher for longer- with a wet paper towel in a plastic bag. Can he teach us other ways to store other vegetables to preserve them for longer?
i saw some put chicken egg yolk directly on salt for few hours/days then it turn harden like salted duck egg yolk, can same method be use for duck egg?
I raise both quail and Muscovy ducks for egg laying pets. I am wanting to try this with both of these. Would the times be different for different sized eggs?
Chef lau 劉師父，I tried to make it with chicken eggs and had my first exactly a month after (last night). I used cooking wine. Though it’s salty, the yolk didn’t come out as orange and didn’t feel “sandy” at all. What did I do wrong? 我用雞蛋試整，但只有用紹興酒。一個月后食，蛋黃蛋白也有咸味，但黃仍是黃色沒有變橙色也沒有起沙。請指教！
Try 5 pairs of glasses at home for free at warbyparker.com/madewithlau!
Join the Canto Cooking Club - bit.ly/3YnEE1k
I hope no Italians are reading this, but a non-Chinese use for salted egg yolks is Carbonara. Substituting just one fresh yolk for a salted yolk is amazing. You'll need to reduce the salt in your pasta water, and hold back on the pecorino, or use parmigiano reggiano instead, which is less salty. But if you control your salt levels, the results are absolutely delicious.
Why lol salted egg yolk in pasta ain't even weird. I think they'll approve
@@kittenmimi5326 prob cuz they rage (at least overexagged on the internet) on everything that doesn't follow traditional recipes to the dot. Like the pineapple on pizza
Do you add cream to your carbonara? I do not
Nice idea! 👍
This is brilliant! Thanks for sharing
Salted eggs can be used for so many dishes! 😊 Thanks very much for sharing your recipe! 謝謝分享你的食譜。
好多謝您嘅支持！衷心㊗️您們平安健康！
張媽媽， 我依照你的video 做了水浸鹹蛋. 很成功, 多謝你😘
Whenever I go to Malaysia, my favourite salted egg dish is 'butter' prawns. So yummy! Now I can't wait to try making this at home using this recipe. Thank you Daddy Lau!
i came across your videos some time ago and just fell in love with the warmth ! it's just like watching my grandpa teaching (nagging) us to cook again. we're third/fourth generation in malaysia tho but the accent and dishes still makes so much sense and just 'at home'. thanks!
Xièxiè for sharing! Any recommendations for what to do with the salted egg whites?
多謝劉師傅，祝你身體健康。你的方法很容易做，跟你的方法做，成功了。👏👏。
不要客氣，非常感謝您的支持和祝福！老劉祝福您闔家安康快樂！
Hey from Sweden! 🇸🇪 I watch your videos for the amazing food and also cantonese. I speak mainly swedish & english but my mum speaks swedish mixed with cantonese. You guys help me to refresh my language skills and sharpen my cooking skills at the same time👍🙏. I grew up without a father but my mother is my biggest inspiration in cooking, just like your father seems to be to you. I can tell our families definitely enjoys the same kinda foods. So big THANKS for sharing your special bond with us 😊
My mum makes these in salty brine. Sooooo delicious. I enjoy them best in a thai salty egg salad or steamed with minced meat or simply the whole egg steamed with some rice and fried veggies on the side. Yum!
Would you please let me know what brand(s) of rice wine have more than 40% alcohol (80% proof)? Most rice cooking wine in stores have alcohol between 15 and 20%.
Can I use vodka if I can find rice wine with 40% alcohol? Thanks!
Yes, you can ! any alcohol ！
Another method I've seen involved duck eggs. Salt (quantity unknown, say a cup of salt, salty enough to your preference) was added to boiling water to help it dissolve. The hot water was poured into a large jar, big enough to hold the quantity of eggs desired. The water was allowed to cool down. Carefully put the eggs into the jar. Make sure the eggs are fully submerged in the brine. No need to put the jar into the refrigerator, room temperature is fine, preferably in a dark place. A month later, test one egg by cooking it. If too salty, remove and store in the fridge. The longer it stays in the brine, the saltier the eggs. Seen it done but have never tried doing it. Suggest trying on a small scale to start, and then increasing the quantity. Start with chicken eggs, before graduating to duck eggs.
I use this method as well!
Amazing! Thanks for sharing!
That’s a method I remember my dad use for his eggs
I tried this once and one downside I learned if an egg goes bad, the whole batch is compromised. I had this happen. I couldn't tell the egg went bad till I cracked it open. The water still was mostly clear. Maybe a little cloudy. Not sure why that one egg spoiled but I threw the entire jar and eggs away. I didn't want to take the chance of getting sick.
My Mom used to make hahm dahn by brining them. This would’ve been so much easier! I’ll definitely have to try this. I’m interested in tasting the difference between using sea salt / Himalayan salt and iodized salt, knowing that the saltiness of iodized salt is much sharper. We’ll see!
Love your site and channel, and grateful for your preservation and perpetuation of your Dad’s legacy. I’m probably about your Dad’s age. My Mom was born in Guangdong, and grew up in Hong Kong. She came to the US when she was 17. The only Cantonese I speak is food! Our generation is disappearing, along with our language and cultural pride. Thank you for your efforts! 🙇🏻♀️❤️
Me too.🤣🤣🤣🤣🤣
We make it more simple. Just boil the salt with water and soak the duck eggs after it cold. And wait till 2 weeks. After 2 weeks, try to boil 1 egg to check the saltiness. If too salty, take eggs out from salt water and if not salty yet, then soak a few more days.
What’s the proportion of water and salt for the solution?
@@SongbirdRanch2005 300 g salt:1000ml water. Soak for 25-30 days
Your dad is brilliant! I remember my grandfather making salted eggs the old fashioned way with the eggs soaked in brine which seemed to me to be a lot more work!
That is actually how I know it to be as well.
Back then many peoples make it the old way as they don't have cljng film to use.
ah that probably explains why. I have seen some recipes requiring brine solution and only just a few including this one where you can use plastic wrap and put into a regular egg carton.
I decided to stick to plastic wrap as its not worth spending $15 buying a glass jar just to make salted eggs haha. The plastic wrap is easier and cheaper @@chocobunny925
Love how you breakdown complex recipes and key ingredients. I also love the Cantonese as it helps me improve my listening
Hi there.. btw love your channel! I have a few questions.. Is there a difference in using white eggs vs brown eggs? Can I use whiskey or other 40% alcohol besides white chinese wine? Lastly can I put it in the fridge for 4 weeks instead of leaving it in a cool place outside?
I love this episode but every time Daddy Lau teaches Randy, it kind of looks like he’s training a puppy. You guys rock. I am using your recipe today to make salted goose eggs. They are huge. Hopefully they turn out ok in a month
Yes! I can finally make it now! Salted eggs are perfect with congee in my humble opinions. So so good. Thanks, Chef Daddy Lau!
Oh.... Tis is much easier than what i do, tat is soaking d eggs in a pot of highly concentrated salt water for a month. I will give tis a try bcos salted eggs in malaysia cost 3 times te price of normal eggs. Tqvm, daddy Lau.
When I lived in Singapore the salted egg yolk on EVERYTHING was taking off - It's fair to say Singapore goes crazy for salted egg yolk flavour! One of the most popular salted egg potato chips is a Singaporean brand. Salted egg yolk is also a mega popular sauce 🤤 such a delicious umami flavour
I like it very much. But damn it is very expensive.
@@catchnkill Yeah. The Irwin chips are good but I pretty much only buy it as gifts for others (and getting a mini heart attack from the price) when going overseas.
Can we put in fridge during the cure process??
If you want to have a boiled salted egg (like the usual ones you that you halve and then serve with congee) would you boil the egg before the vinegar and salt curing, or after? I'm guessing you'd boil the eggs after curing?
Geez, what a great dad. What a special guy. Cooking looks so interesting. Thanks for the video, glad I was recommended this channel!
One question brother Lau, What are you doing with the salty egg white?
My auntie usually submerge the eggs in salt water (duck egg) for months in preparation for moon cake ingredients every year. Maybe it's a non Cantonese way? 😄
What was the average ambient temperature of the room you kept your eggs in for the 2 months used to cure them?
I followed this recipe and method...turned out perfectly..... Thank you, Mr. Lau
Oh wow! These are amazing to see getting made. If I left a crate of these to cure on the floor, it's pretty much guaranteed our cat Ollie would have a go at them, hahaha. Thanks so much for this Lau family!
Thank you so much for your simple recipe,I am planning to make it today.
My mom has tried so many times to make these herself, it's never come out very good and we end up buying them. I think she lets them cure for too long lol. This is great, I'll be sure to show it to her later! Thanks Mr. Lau!
Uncle Lau is such a treasuure. Such a terrific YT channel! Thank you for the awesome recipes! 🙏👏👍
Salted egg ice cream sounds like a flavor bomb! Delicious just by the name. This is a meticulous way to do it. The other way is use a jar and boiled salt water to brine the eggs. Either way. This method may be fun to so with your kids.
Hi Papa Lau/Randy, in the US, eggs need to be refrigerated at all time to minimize the spread of bacteria inside the eggs. By the same token, do we need to refrigerate the eggs during the curing process? The recipe said that we only need to let the eggs cure in a cool, dark, and dry place for 4 week so I am a bit confused whether that is safe. I am try to make the salted eggs this weekend so I hope to hear from you soon! Thanks, Hazel
This is cool. But what do you do with the egg white? I appreciate that you and your dad made the effort to make this informative content for us btw. Take care both of you, and belated Happy New Year.
Can you cure the salted eggs in the fridge or it should be more around room temp?
Thanks chef alau , this is the easiest salted egg recipes that I came across , it saves on the salt ,and space although I don't like using the cling film , can you substitute with baking paper ?
Time for you to follow up with some salted egg recipes - one of my favs is Fried Eggplant with Salted Egg.
Oooo yes good idea!
You can try steamed meat patty with salted egg yolks on it.
@@MadeWithLau Would your dad be up to teaching us the basic 'salted egg sauce' too? Like the ones they use to stirfry prawns/crabs/chicken/pumpkin etc. Is it the same 'sauce' for protein/veg?
My mom used to make these in a jar of brine. If we ran out or got lazy, we used to buy the salted eggs at the supermarket (the non-cooked ones) -- only the cooked ones are sold now. I will have to try this method.
I brought some salted eggs and when I opened it the yolk was watery, I thought it had gone bad. Does watery yolk necessarily mean its gone bad or it was cured a little longer than its suppose to, but still good to eat? Also, how long can you keep salted eggs that you've made? Chef Lau said to separate the yolk then freeze it to keep it longer... how do I store the whites? Are you saying I have to finish the whites the same day?
Sounds like they were raw?
does your dad have salted egg sauce recipe? my boyfriend asked me to make one and i know your dad's recipe are authentic. Thank you❤❤
As a kid I grew up with my grand parents and they made many things involved with egg yolks like moon cakes and those were the best days of my life
Are the egg whites usable/edible or do they need to be discarded?
They're edible. A simple dish is to hard-boil the salted egg, break up the white and the yolk, and mix with white rice.
Some dishes, usually stir fry, use minced hard-boiled whites instead of salt or soy sauce for saltiness.
I wish I could talk to the master mind who came up with salted eggs and how they knew their method would work. Food preservation always amazes me.
Can I cure the eggs in the fridge? Would it still be 4 weeks? I live in a hot and humid country, so I am worried that the eggs will turn bad easily
Also want to know this. I’m not sure I would be comfortable leaving eggs outside that long no matter the temperature. The US washes their eggs so unlike other countries, refrigeration is a necessity.
recipes using these salted egg yolks next?
Can I just leave it outside for 4 weeks or can I put it in the fridge while curing to feel safer?
Love love love your videos! Is it okay to store in the fridge during the four week period? Can Daddy Lau teach us Lau saa bao or lai wong bao!
劉爸爸，多謝分享！請問下次可以教整皮蛋嗎？
好多謝您嘅支持！遲啲按排時間啦。老劉祝福您闔家平安健康！生活愉快！
Are there possible uses of egg white?
Hello, it's really warm and humid in the Philippines. Can we keep it in the fridge,instead?
I’m learning sooooo much from your channel!!!! Thank you!!!
Hello,
Do we have to wash the salted egg yolk before put them in the freezer?
No need, just put them in ziplocks.
Mmmm looks delicious DAD
Thanks for your video. I have followed the recipe and marinated for one month but it just looks like ordinary egg ( no oil at all). I used vodka….Do I need to marinated longer? Or I have done anything wrong? Thanks
This is interesting and looks yummy 😋 watching from Canada 🇨🇦 orig from bohol Philippines 🇵🇭
Yayyy thanks for the love!!
Thank you so much for sharing.
Thanks!! Your way seems a lot easier than other recipes that I've tried👍🏼👍🏼👍🏼👍🏼👍🏼
Thank you so much for teaching us how to make our own salted egg.
Will it work if stored in fridge after applying salt on the eggs ? Very hot here in Australia
I think that pair of transparent glasses frames looks great.
Do you have to cook the yolk if you want to bake them into a mooncake? Or can they go in as is after the four weeks? If they do need to be cooked, how would you recommend cooking the chicken yolks?
I grew up near Sai Kung, a seaside town in Hong Kong, and sometimes I saw shops making salted egg yolks by sun drying egg yolks on a bed of salt. Are there any differences between this and the sun dried version?
Cảm ơn ông đã chia sẻ nhiều công thức rất là hay. Tôi học được nhiều từ ông đó. Chúc anh nhiều an vui và sức khỏe nha❤
Oh my.. I'm so going to cook prawan salted egg today... So yummy
Will the process time be the same if I use duck eggs instead of chicken eggs? I was able to get some duck eggs at the farmers market
Hi Randy, if we want to eat the salted egg whole including the white, what should we do then? As I see if we cure for 4 weeks, the white is orangey in colour, how can we keep the whites transparent? Thanks
What do you do with the egg white’s? Can they be eaten or used too in another dish or is it discarded?
Can the eggs be stored in the refrigerator for the curing period?
Your page usually shows up on my TT fyp so it's cool to see it show up here. These look rich and delicious.
i can't believe you literally read my mind!! i've been wanting to make these for so long for the mooncakes and the custard bao!! thank u tons!! also, is there a way for me to make this without alcohol? it's not readily available so i'd be glad if you can give out a substitute (vinegar maybe)? thanks!
Wow….what a neat idea! Definitely will try. Thanks
You can tell that his dad worked in a restaurant because he buys 3000 sq. ft. professional quality saran wrap (1:32) for home kitchen use. Love it! 🤙👍
Can we put the eggs back in the fridge for 4 weeks instead of just a cool place?
could I put eggs in refrigerator for 4 wks instead of leaving them room temperature ?
Thank you so much for sharing! It looks so easy!! :)
謝謝教導!很容易的方法!thank you!
不客氣，非常感謝您的支持！老劉㊗️您同家人平安健康！生活愉
Please can you do a ginger beef recipe. I would love to know how to make it myself.
What if I dont have rice wine? Can I use other wine? Or rice vinager?
i just checked the chinese cooking wine at home and both have less than 40% alcohol content (29% and 16%), one if the shao xing wine and another is a white chinese cooking wine. What other chinese cooking wine would you recommend? Thanks!
We buy eggs that come in a carton made of plastic. Is this okay to store the eggs in or do I need to look for a paper egg carton?
I think that should be fine! The eggs aren’t too hot, which would be the only issue. Also they’re wrapped in plastic anyway in this video at least.
Have you all done a video about cooking with pork belly? I haven’t seen one.
Can you use the left over egg liquid for anything?
When can we see Mr Lau cook a salted egg dishes?
I watched one of your videos and your dad showed us how to store bok choy in the fridge to keep it fresher for longer- with a wet paper towel in a plastic bag. Can he teach us other ways to store other vegetables to preserve them for longer?
Could this be that simple??
No duck egg but chicken egg??
I must try ❤️💋🙏
Love that he transferred 3TB of salt from one bowl to another with a measuring spoon :D
Hello can I use other type of líquor such as rum, white wine….
so can I boil them after 4 weeks to make salted hardboiled eggs? I am a total noob so idk if i can after :/
That looks so easy and the dishes look so mouth watering..😀
i saw some put chicken egg yolk directly on salt for few hours/days then it turn harden like salted duck egg yolk, can same method be use for duck egg?
I raise both quail and Muscovy ducks for egg laying pets. I am wanting to try this with both of these. Would the times be different for different sized eggs?
It’s so easy to do, thx Uncle Lau
Ooh. I've eaten them before but never really looked into how they were made. Def trying this
Can daddy lau teach us how to make lau sar pao next? 😋
hi i live in a tropical country ( Gabon) and i want to know if the curing time will change?
Thanks
Chef lau 劉師父，I tried to make it with chicken eggs and had my first exactly a month after (last night). I used cooking wine. Though it’s salty, the yolk didn’t come out as orange and didn’t feel “sandy” at all. What did I do wrong? 我用雞蛋試整，但只有用紹興酒。一個月后食，蛋黃蛋白也有咸味，但黃仍是黃色沒有變橙色也沒有起沙。請指教！
你用粗鹽還是幼鹽？
@@1newbbie粗
@@jwideas2544 我懷疑是粗鹽出事。我也在早幾日用粗鹽醃了，諗緊用不用改用幼鹽再醃多次。
Can you do anything with the egg whites?
This is different! I tried by soaking them in salt water before. I turned out too salty. I will try this way next time. Thank you.
My goodness, that egg yolk looks so beautiful!
多謝劉師傅！
不客氣，好多謝您的支持！老劉㊗️您闔家平安健康！生活愉快！