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Taste Of Home: Salted Eggs / 腌制咸蛋Angie's Recipeshttp://www.blogger.com/profile/14978978261098754954noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-6373724138035499204.post-57609330167056224862016-12-02T16:35:39.672+01:002016-12-02T16:35:39.672+01:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-53591368494015005012016-10-07T05:24:42.777+02:002016-10-07T05:24:42.777+02:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-46447214393636201672016-09-06T13:32:08.811+02:002016-09-06T13:32:08.811+02:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-16574206527729820562016-08-31T00:12:09.480+02:002016-08-31T00:12:09.480+02:00This comment has been removed by a blog 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administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6373724138035499204.post-20419144333583633302009-10-06T07:31:39.591+02:002009-10-06T07:31:39.591+02:00@Kenny: I used the Shaoxing rice wine (sometimes I...@Kenny: I used the Shaoxing rice wine (sometimes I used Port or even medium-dry Sherry) too in the recipe to make salted eggs. The alcohol did help reduce the odd smell from the yolks and extract more oil, esp. when there's nowhere to find DUCK eggs here.Angie's Recipeshttps://www.blogger.com/profile/14978978261098754954noreply@blogger.com