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Drunken Eggs(recipe n pic)
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Wed Nov 09, 2005 10:55 am    Post subject: Drunken Eggs(recipe n pic) Reply with quote

Looks can be deceiving as they say. At first glance, it looked like the Salted Duck Eggs we could often get from wet markets or supermarkets.

But the taste is heavenly! The egg white is very soft and not salty at all. The egg yolk is smooth and soft too. After eating one, your mouth smells of Sichuan peppercorns and Wine and the warm of Wine lingers in your mouth and throat for quite a while.

I think this is best eaten during cold wintery months in China.

Okay, time to go and shop for 2 dozen eggs! coffee

the recipe is from the Chinese Kitchen book by Ken Hom.



this is the photo scanned from the book:


This is my photo of the finished product:


This is the 5th day of fermentation:


Ingredients
12 fresh Duck Eggs
1 tbsp salt
1 tsp Szechuan Peppercorns
685ml Distilled water
300ml Japanese Rice Wine(I use this instead of Brandy/Vodka/rum)

200ml Brandy or Vodka or Rum**


**it says to use Chinese Spirit(a kind of Chinese Liquor/Brandy). If not, can use western type of liquor which are Brandy, vodka or rum.
If you use Chinese Spirit, reduce the amount to 150ml because its stronger than western spirit

Method
1. Soft boil egg for about 4 mins.
2. Remove to cool. Discard water.
3. Boil the distilled water and add salt to dissolve in it.
4. Then add peppercorns and stir.
5. Leave it aside to cool completely bf adding the Wine/Spirit.
6. Gently tap the shells of the egg to crack it.
7. Do not peel the shells.
8. Pour the liquid into a glass jar/bottle that has a vacuum cover.
9. Submerge the eggs in the liquid.
10. Make sure eggs must be totally covered in the liquid.
11. Sealed/closed the jar and let it stand in a cool dark place for 8 days.

To serve:
1. Remove the eggs from the liquid
2. Peel off shell, cut egg into half or quarters.
3. Serve as an appetizer/entree or as a snack.
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Rusti
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PostPosted: Wed Nov 16, 2005 12:29 pm    Post subject: Reply with quote

Gina, does your distilled water comes bottled like those mineral water type. Thought I have seen some bottles which are neither spring nor mineral water but like distilled water. Cannot remember the brand though.
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Gina
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PostPosted: Wed Nov 16, 2005 12:51 pm    Post subject: Reply with quote

Rusti

hubby bought from ShopnSave's house brand : No Frills for 80 cents only..for 1.5 litres.



also, the book says the liquid can be reused..just need to buy more eggs, cooked it and add to the liquid. So no waste. the smell of the liquid is very strong. Quite similar to Hong Chao smell..but very fragrant due to the Szechuan Peppercorns.
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Teo family
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PostPosted: Wed Nov 16, 2005 12:55 pm    Post subject: Reply with quote

Gina, congrats in fermenting the eggs. Looks interesting
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Gina
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PostPosted: Wed Nov 16, 2005 12:56 pm    Post subject: Reply with quote

teo family

I was wondering if confinement moms can take this..? since its just wine and peppercorns..can keep the body warm too.
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Alannia
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Joined: 08 Jul 2005
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Location: Petaling Jaya, Malaysia

PostPosted: Wed Nov 16, 2005 1:11 pm    Post subject: Reply with quote

Do you think chicken eggs will work? If I don't have a jar that has a vacuum seal, can I use a normal jar and then put cellophane tape at the cover/seam?
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Gina
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PostPosted: Wed Nov 16, 2005 1:15 pm    Post subject: Reply with quote

Alannia

the book says Duck or Chicken Eggs. I am going to try chicken eggs next..together with Duck eggs too.

about the jar, all u need is a glass container, can be porcelain or clay type. As for the cover, just get any cover bigger than the hole, wrapped with a towel and cover it.

When I first made Hong Chao wine, I use a claypot and wrapped a cloth towel with the cover to seal it. no need to seal so tightly.
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Alannia
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PostPosted: Wed Nov 16, 2005 1:36 pm    Post subject: Reply with quote

Ok. Will give it a try.
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Rusti
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PostPosted: Wed Nov 16, 2005 2:32 pm    Post subject: Reply with quote

Thanks Gina. Better try this egg dish before we have an egg ban in Singapore.
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Belachan
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PostPosted: Wed Nov 16, 2005 2:52 pm    Post subject: Reply with quote

Cool, might try with some chicken eggs too.

One more question, can we recycle the marinate after we dished out the eggs?
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num
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PostPosted: Wed Nov 16, 2005 4:03 pm    Post subject: Reply with quote

Hi Gina

"Soft boil egg for about 4 mins", what is that mean? Embarassed

Sorry to ask such a silly question. Embarassed
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Gina
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PostPosted: Wed Nov 16, 2005 5:16 pm    Post subject: Reply with quote

num

boil egg for exactly 4 mins..no more, no less.
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Gina

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Gina
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PostPosted: Wed Nov 16, 2005 5:17 pm    Post subject: Reply with quote

Belachan wrote:
Cool, might try with some chicken eggs too.

One more question, can we recycle the marinate after we dished out the eggs?


yes..to use for the same thing again. Means that you can cook a new batch of eggs and dump it in this liquid.
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Belachan
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PostPosted: Thu Nov 17, 2005 12:32 am    Post subject: Reply with quote

Gina wrote:
Belachan wrote:
Cool, might try with some chicken eggs too.

One more question, can we recycle the marinate after we dished out the eggs?


yes..to use for the same thing again. Means that you can cook a new batch of eggs and dump it in this liquid.


Cool, will do just that. But how many times do you think we can recycle the same marinate for? Can keep for a year and reuse for more than 10 times or not? Vinegar and alcohol, should last very long right? How long do you think you would recycle yours for?
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PutuPiring
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PostPosted: Thu Nov 17, 2005 12:39 am    Post subject: Reply with quote

Gina wrote:
num

boil egg for exactly 4 mins..no more, no less.

Hi Gina,
I"m very keen to try this too.. for the soft boiling.
1) Do you start timing the 4 mins when you drop the eggs into boiling water or do you put eggs into cold water then time 4 mins when it starts boiling?
2) I have a bottle of shao Hsing wine sitting at home ( not sure how to use it b4)... is that suitable???
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Gina
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PostPosted: Thu Nov 17, 2005 7:37 am    Post subject: Reply with quote

PutuPiring wrote:
Gina wrote:
num

boil egg for exactly 4 mins..no more, no less.

Hi Gina,
I"m very keen to try this too.. for the soft boiling.
1) Do you start timing the 4 mins when you drop the eggs into boiling water or do you put eggs into cold water then time 4 mins when it starts boiling?
2) I have a bottle of shao Hsing wine sitting at home ( not sure how to use it b4)... is that suitable???


Putupiring

1. Boil water till bubbling..then drop eggs in to time it.
2. Yes, can be used. Shao Xing Wine is also Chinese Wine for cooking. Can be use for cooking Drunken Prawns, the Cold Samsui Chicken, or the Drunken Chicken.
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Gina

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Rusti
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PostPosted: Thu Nov 17, 2005 11:39 am    Post subject: Reply with quote

Eggs have been bought (6 duck eggs + 6 chicken eggs)

One last question before I make them tonight. For the wine, it is EITHER 300ml Jap Rice Wine OR 200ml Brandy/Vodka/Rum right?

I will mature the eggs in Nescafe bottles.

Thanks again Gina.
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Gina
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PostPosted: Thu Nov 17, 2005 1:47 pm    Post subject: Reply with quote

Rusti

yes..! for the wine!
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Gina

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Belachan
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PostPosted: Fri Nov 18, 2005 12:56 am    Post subject: Reply with quote

Oops, is distilled water, I thought it was distilled vinegar. Embarassed :lol:

Anyway, can substitute it with purified water or just plain water or not?

Gina, you still haven't answered me leh. How many times can we recycle this mixture?
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PutuPiring
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PostPosted: Fri Nov 18, 2005 2:38 am    Post subject: Reply with quote

Gina wrote:
[Putupiring

1. Boil water till bubbling..then drop eggs in to time it.
2. Yes, can be used. Shao Xing Wine is also Chinese Wine for cooking. Can be use for cooking Drunken Prawns, the Cold Samsui Chicken, or the Drunken Chicken.

Thanks Gina. LOL so many uses..Guess I wont be giving away my Shao hsing wine after all LOL
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Gina
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PostPosted: Fri Nov 18, 2005 8:04 am    Post subject: Reply with quote

Belachan wrote:
Oops, is distilled water, I thought it was distilled vinegar. Embarassed :lol:

Anyway, can substitute it with purified water or just plain water or not?

Gina, you still haven't answered me leh. How many times can we recycle this mixture?


Belachan

I have no idea..the book never say how many times..it only said that you can re-used the mixture.

But I did was to scoop out the Szechuan peppercorns and discard. And put a new batch in.

Distilled water..don't have, can just boil water, let it cool before using.
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Gina

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Rusti
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PostPosted: Fri Nov 18, 2005 9:03 am    Post subject: Reply with quote

Waiting........

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Gina
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PostPosted: Fri Nov 18, 2005 10:12 pm    Post subject: Reply with quote

rusti

so bright and clear. But this is only for the first day..2nd day onwards, the water will become cloudy and the smell is very nice.
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Gina

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Belachan
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PostPosted: Sat Nov 19, 2005 12:13 am    Post subject: Reply with quote

Rusti,

Looking good! Can't wait to see the result of your chicken eggs.


Gina,

Thanks for answeing my questions. coffee
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Rusti
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PostPosted: Wed Nov 23, 2005 11:12 am    Post subject: Reply with quote

tick....tick....tick....tick! 2 more days and 'my' eggs will be ready.

Gina, how do I keep the extra eggs? Just put them in the fridge? How many days can I chill the eggs. Or should I put the whole bottle of eggs still in the wine in the fridge?
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