you've gone to the supermarket,

你已經去了超市。

and maybe you've bought way too many eggs.

也許你已經買了太多的雞蛋。

And you're looking for a way to make them last.

而你正在尋找一種方法，使他們持續。

I wanted to look at all the different ways

我想看看所有不同的方式

you can make your eggs last,

你可以讓你的雞蛋持久。

from one week all the way up to a year

一週到一年不等

and more if possible.

如果可能的話，還要更多。

Are these techniques any good?

這些技術有什麼用嗎？

Do they work at all?

它們到底有沒有用？

And is it worth it?

那它值得嗎？

Once you've cooked an egg,

一旦你煮了一個雞蛋。

you're not going to get much of a lifespan out of it.

你不會得到太多的壽命了。

But with this method, you might just be able

但是，用這種方法，你也許就能做到

to make it last a little bit longer.

使其持續時間更長一些。

These eggs are incredibly easy to make

這些雞蛋非常容易做

and will last for about a week in the fridge.

並可在冰箱中保存一週左右。

So, the process for this is really simple

所以，這個過程其實很簡單

and only needs two ingredients:

並且只需要兩種原料。

boiled eggs and miso paste.

煮雞蛋和味噌醬。

Getting hold of certain things in lockdown has been tough.

在封鎖中掌握某些東西是很難的。

I grabbed the only miso paste I could,

我抓起了唯一能抓到的味噌醬。

which probably isn't quite right for this.

這可能是不太適合這個。

A less sticky white miso might have been easier,

粘性較小的白味噌可能更容易。

as this stuff really stuck to my hands,

因為這東西真的粘在我的手上。

and the white miso is generally less salty as well,

而白味噌一般也是不太鹹的。

so it might've worked better with the egg.

所以，它可能已經與雞蛋更好地工作。

But either way, I'm gonna completely cover the eggs

但無論如何，我都要把雞蛋完全蓋住。

in the paste.

糊中。

Then once the eggs are covered,

然後一旦雞蛋被覆蓋。

I'll put them in the fridge.

我把它們放在冰箱裡。

That's it.

就這樣吧

I got this recipe from the book

我從書中得到這個食譜

"Preserving the Japanese Way,"

"保存日本的方式"

which is really great for all things preservation.

這對於所有的東西保存來說，真的是很不錯的。

The recipe says not to leave the eggs wrapped up

食譜上說不要把雞蛋包起來。

for more than four hours.

四小時以上。

I found that the longer you leave them,

我發現，你離開他們的時間越長。

the saltier they get.

他們越鹹。

If you're using them as a topping,

如果你把它們當做澆頭。

they're just about OK to leave overnight,

他們只是約好離開過夜。

but by themselves they get too salty.

但他們自己就太鹹了。

Overall, though, these were a big success.

不過總的來說，這些都是非常成功的。

They were so easy to make, and the result was a rich,

它們的製作非常簡單，結果是豐富的。

miso-flavored egg that's great on top of ramen

味噌蛋

or as a snack with a beer.

或作為零食與啤酒。

It does use quite a lot of miso,

它確實用了不少味噌。

but you can reuse this to coat more eggs.

但你可以重複使用這個來塗抹更多的雞蛋。

If you want your eggs to last longer than a week,

如果你想讓你的雞蛋持續一週以上的時間。

you're probably gonna need some salt.

你可能會需要一些鹽。

And salted eggs have been around for quite a long time,

而鹹蛋的出現已經有相當長的時間了。

especially in Asian cooking.

特別是在亞洲烹飪中。

You find salted egg yolks in the middle of moon cakes

你在月餅中間發現鹹蛋黃

or on top of a congee.

或在粥上。

But recently, salted egg yolks have become really trendy,

但最近，鹹蛋黃真的成了潮流。

and you'll find recipes for them popping up everywhere.

你會發現到處都有它們的食譜。

The process is pretty simple.

這個過程非常簡單。

You surround the egg yolk in salt,

你用鹽把蛋黃包圍起來。

drawing out all the moisture and preserving it.

抽出所有的水分，並將其保存起來。

Again, you only really need

同樣，你只需要

two ingredients for this recipe,

這道菜的兩種原料。

salt and eggs.

鹽和雞蛋。

Some recipes I found just used the salt.

我找到的一些食譜只是用了鹽。

Some go as far as 50-50 salt to sugar.

有的甚至達到鹽與糖五五開。

I landed somewhere in between

我在兩者之間的某處落腳

and added a bit of sugar to take the edge off.

並加了一點糖，以解燃眉之急。

I've seen a lot of people add flavorings too,

我也見過很多人加香精。

so I threw some mixed herbs and chili in as an experiment,

所以我扔了一些混合草藥和辣椒作為實驗。

but I can't see the yolk

但我看不到蛋黃

getting a huge amount of flavor from them.

從他們身上得到大量的味道。

So, that's the base.

所以，這就是基礎。

Then we're gonna make some imprints with an egg

那我們就用雞蛋來印一下吧

and then gently place each yolk into these.

然後將每個蛋黃輕輕放入這些。

Make sure each is completely covered with salt

確保每個人都用鹽完全覆蓋

before leaving for a few days in the fridge.

放在冰箱裡幾天之前。

After about three days,

大約三天後。

my yolks had almost completely solidified.

我的蛋黃幾乎完全凝固了。

They're still fairly sticky at this point.

他們現在還相當粘稠。

If I was doing this again,

如果我再做一次

I might have left them for longer.

我可能會讓他們呆得更久。

But once they're out of the salt,

但一旦他們出了鹽。

they just need some further drying.

他們只是需要一些進一步的乾燥。

It's really nice and warm at the moment,

此刻的天氣真的很好，很溫暖。

so I just wrapped the yolks in muslin

所以我就用薄紗把蛋黃包起來了。

and hung them up in my kitchen.

並把它們掛在我的廚房裡。

But if you're doing this at home,

但如果你在家裡做這個。

you can also put them in the oven

你也可以把它們放在烤箱裡

on a very, very low heat

低溫

or use a dehydrator to dry them out.

或用脫水機將其烘乾。

I have put them in the oven when making this ages ago

我以前做這個的時候就把它們放進了烤箱。

and completely forgot about them.

而完全忘記了他們。

So if you are doing this in the oven,

所以，如果你是在烤箱裡做這個。

maybe set a timer.

也許設置一個定時器。

And this is the result:

這就是結果。

a grate-able egg yolk that looks and acts

潤物細無聲的蛋黃。

almost like a hard cheese.

幾乎像一塊硬奶酪。

They don't taste as eggy as you might think

它們的味道並不像你想象的那麼蛋疼

and just add an extra bit of depth

畫龍點睛

to whatever you grate them on.

不管你把它們磨成什麼樣子。

I think overall they were pretty fun and easy to make,

我覺得總體來說，它們很有趣，也很容易做。

and I'll definitely be making them again.

我一定會再做一次。

To make our egg last even longer,

為了讓我們的雞蛋更持久。

I'm gonna try fermenting it.

我想試試發酵。

Now, you can easily just put a boiled egg

現在，你可以很容易地只放一個煮熟的雞蛋。

in some salted water with a starter culture,

在一些鹽水中，用啟動劑培養。

and it should ferment by itself.

而且它應該自己發酵。

But I'm gonna be using old jars of kimchi and sauerkraut

但我要用舊的泡菜和泡菜罐子。

that I have lying around,

我有躺在身邊。

and I'm gonna put the eggs directly into that.

我要把雞蛋直接放入其中。

Hopefully this will speed up the process

希望這能加快進程

and give the egg that sauerkraut taste.

並讓雞蛋有酸菜的味道。

Now, if you don't have anything fermenting

現在，如果你沒有任何發酵的東西

and you don't really know what the best option is,

而你又不知道什麼是最好的選擇。

making some kimchi at home is actually pretty easy.

在家裡做一些泡菜其實很容易。

The only specialty item you need is gochugaru,

唯一需要的特產是五穀雜糧。

a dried red chili powder.

一個乾紅辣椒粉。

Everything else is easy to get hold of.

其他的一切都很容易掌握。

And if you've never considered making it,

如果你從來沒有考慮過做。

it's surprisingly quick to throw together.

這是驚人的快速扔在一起。

You need Chinese cabbage,

你需要大白菜。

ginger, the gochugaru,

姜，gochugaru。

garlic, and spring onion.

蒜和蔥。

I used a white onion because, again, with lockdown,

我用的是蔥白，因為，同樣是帶鎖的。

I couldn't get spring onions at short notice.

我在短時間內買不到春蔥。

Just mix all these ingredients together in a bowl.

將這些材料在碗中混合在一起即可。

You can be completely free with the quantities,

你可以完全自由地選擇數量。

as long as you weigh the total.

只要你掂量掂量總數。

And add three percent of that total weight in salt.

並在鹽中加入該總重量的百分之三。

Mix together and leave it for an hour or so.

攪拌在一起，放置一個小時左右。

I also added some fish sauce,

我還加了一些魚醬。

but that's completely optional.

但那是完全可以選擇的。

And once it's all together,

而一旦湊齊了。

place it in a jar to ferment.

放在罐子裡發酵。

Make sure that the ingredients are all covered by liquid,

確保食材都被液體覆蓋。

and leave it for a couple of weeks.

並將其放置幾個星期。

I've always got piles of jars of things fermenting away,

我總是有一堆罐子的東西在發酵。

taking up all the kitchen space.

佔據了所有的廚房空間。

I've got lots of fresh vegetables from the allotment,

我有很多新鮮的蔬菜 從分配。

and inevitably it goes bad if I don't do something with it.

如果我不做點什麼，它就不可避免地變壞了。

I've got a couple of older jars happily fermenting away.

我有幾個老罐子在愉快地發酵著。

So, really, all I need to do is add the eggs.

所以，真的，我只需要加入雞蛋就可以了。

I made a solution of 2% salt water

我做了2%的鹽水溶液

to top up the ongoing jars

以填補正在進行的罐子

and to make sure they would all be

並確保他們都將是

completely covered in liquid.

完全覆蓋在液體中。

And then simply drop the eggs in.

然後把雞蛋放進去即可。

After about a week of fermentation, the eggs are ready.

經過一週左右的發酵，雞蛋就可以了。

How long they last, though, seems to be up for debate.

不過，它們能持續多久，似乎還有待商榷。

People online claim everything from two weeks

網上的人聲稱從兩個星期起，什麼都有

up to a very ambitious year long.

到了非常宏大的一年之久。

But they should last a week fermenting

但它們應該可以持續一個星期的發酵時間。

and about a month in the fridge.

並在冰箱裡放置一個月左右。

Fermented eggs might not be for everyone.

發酵蛋未必適合所有人。

The taste of the egg and whatever you're fermenting them in

雞蛋的味道和你發酵的任何東西的味道

is actually really nice,

其實真的很不錯。

but the egg itself can end up being

但雞蛋本身可能最終

a little bit fizzy.

有點暈乎乎的。

I've seen a few places saying this,

我見過幾個地方這樣說。

so it's not just mine, clearly.

所以這不僅僅是我的，很明顯。

And a fizzy egg is not something

而一個氣泡蛋不是什麼

that I'd be desperate to make again.

我很想再做一次。

I was looking for something that might last

我在尋找一些可能持續

more than a couple of months,

超過幾個月的時間。

so I turned to the good old pickled egg.

所以我轉而吃起了好的老鹹蛋。

This one's probably the easiest on the list,

這個可能是清單上最簡單的。

and I made it even easier

我讓它更容易

by buying ready-to-use pickling vinegar.

通過購買現成的醃製醋。

You can get this in almost any UK supermarket.

幾乎在英國任何一家超市都能買到。

I don't know about the US.

我不知道美國。

But it's extra-strength malt vinegar that's already spiced.

但這是特級麥芽醋，已經加了料。

You can even just use the jar it comes in.

你甚至可以直接用它裝的罐子。

I added a couple of extra cloves and a black cardamom pod

我多加了幾粒丁香和一個黑豆蔻莢。

for a little bit of extra spice.

為一點額外的香料。

But you can simply boil the eggs, peel them,

但你可以簡單地把雞蛋煮熟，剝皮。

and put them in the vinegar.

並把它們放在醋裡。

If you've never had a pickled egg before,

如果你從來沒有吃過醃蛋。

the result is vinegary, spicy,

結果是醋味、辣味。

and perfect as a snack.

並且非常適合作為零食。

If you're looking for an easy way

如果你正在尋找一個簡單的方法

to get a long life out of your eggs,

以獲得雞蛋的長壽。

this is probably the easiest and best option.

這可能是最簡單也是最好的選擇。

And they should last for about six months in the jar.

而且它們應該可以在罐子裡保存半年左右。

If pickling is one of the easiest ways

如果說醃製是最簡單的方法之一的話

to preserve your eggs, this one's probably the most effort.

來保存雞蛋，這個可能是最費勁的。

Chinese century eggs have been around for about 600 years,

中國的世紀蛋已經有600年左右的歷史。

and when done right, they're black, gelatinous,

當做對了，他們是黑色的，膠質的。

and, frankly, look quite unappealing.

而且，說實話，看起來很不討喜。

I wanted to see how easy it was

我想看看這有多容易

to actually make these eggs at home.

其實在家裡做這些雞蛋。

I didn't really know where to start

我真的不知道從何說起

with the century egg.

與世紀蛋。

Looking online, it seems there are a lot

在網上看，好像有很多

of different methods.

不同方法的。

In the end, I decided to just use pure sodium hydroxide.

最後，我決定只用純氫氧化鈉。

Now, sodium hydroxide is caustic.

現在，氫氧化鈉是腐蝕性的。

It can be harmful to breathe in

吸入後會對人體有害

and can burn your skin.

並會灼傷皮膚。

So when using it, you need to wear goggles,

所以在使用時，需要佩戴護目鏡。

a face mask, and gloves.

面罩和手套。

Getting a face mask at the moment

目前正在做面膜

isn't the easiest thing ever,

是不是最簡單的事情過。

and it turns out I only had two left gloves.

結果發現我只剩下兩隻手套了。

I looked around online and found some recipes

我在網上找了一下，發現了一些食譜

using similar sodium hydroxide to me

使用與我類似的氫氧化鈉

and some using drain cleaner,

和一些使用排水管清洗劑。

which I really wouldn't recommend.

我真的不會推薦。

A lot of other information I found online

我在網上找到很多其他資訊

also seemed wrong or really dangerous.

也似乎不對，或者說真的很危險。

Boiling the mixture caused it to violently bubble,

煮沸混合物使其劇烈起泡。

almost spilling over the pan.

差點濺到鍋上。

Putting the mixture into a glass container is dangerous,

將混合物放入玻璃容器中是很危險的。

as sodium hydroxide can actually eat away at the glass.

因為氫氧化鈉實際上會侵蝕玻璃。

And using an aluminum pan is even more dangerous,

而使用鋁鍋則更危險。

as the liquid can react with the aluminum

因為液體會與鋁發生反應。

and make a toxic gas.

並製造有毒氣體。

All in all, compared to the other methods,

總的來說，與其他方法相比。

this is looking like it's far from worth doing at home.

這看起來就像它遠不值得在家裡做。

So once I had the mixture

所以一旦我有了混合物

of sodium hydroxide, salt, and tea,

氫氧化鈉、鹽和茶葉的。

I poured it over the eggs and left them to sit for 10 days.

我把它倒在雞蛋上，放了10天。

10 days later, the eggs have definitely changed a lot.

10天后，雞蛋果然有了很大的變化。

They're darker, and you can see where the mixture

它們的顏色更深，你可以看到混合的地方。

has entered the pores.

已進入毛孔。

After the first 10 days,

在前10天之後。

the eggs were ready to remove from the liquid and wrap up.

雞蛋準備從液體中取出，包好。

Traditionally, the eggs were made

傳統上，雞蛋是由

by being buried in a mixture of wood ash,

通過被埋在木灰的混合物中。

lime, salt, and clay.

石灰、鹽和粘土。

So I grabbed some ash from my allotment

所以我從我的分配地裡抓了一些灰燼

and bought some modeling clay, which I could use

並買了一些建模粘土，我可以使用

to wrap the eggs up in.

將雞蛋包起來。

Each egg was carefully wrapped up in this clay mixture

每一個雞蛋都被小心翼翼地包裹在這種泥土混合物中。

and left for another 10 days.

並又離開了10天。

Now, I do a lot of stupid experiments in the kitchen,

現在，我在廚房裡做了很多愚蠢的實驗。

but I've never done anything even remotely like this.

但我從來沒有做過任何事情，甚至遠程這樣的。

So, after 20 days,

所以，20天后。

I should have a final result.

我應該有一個最終的結果。

Batch No. 2.

第2批：

It's the backup batch.

是備份批次。

These have been in here for...

這些東西在這裡已經...

11, 12 days now.

11，12天了。

I mean, I already checked how this one's doing,