Within a few steps

簡單幾個黑魔法步驟, 來試試看做出皮蛋吧！

and let the black magic impress all you friends

歡迎來到 Kao can Cook (靠..下廚）

and welcome to Kao can Cook (Taiwanese Kitchen)

Wiki說 皮蛋已經在中國有600多年歷史

The century eggs has been around for 600 years from China since Ming Dynaster (wikip-)

從明朝開始又有人用碎木削,鹽,陶土 來製作

It was made with salt and wood ashes

像英國有醋封水煮蛋一樣,我們在東方就是這樣保存蛋

this is how we preserved the eggs like English has pickled eggs

還有 皮蛋不是馬尿泡出來的 謝謝!

and No, we do not soak it in horse piss

今天有我的好朋友Nathan 加入

I am joint force with artist...Nathan Birchenough, to get the egg right

科學家,藝術家,吃素家 跟我一起做藝術的BBKP工作室

Artist member of BBKP (artist group)

跟我一起來做出皮蛋

The task is simple, turn white duck eggs into black duck eggs

其實任務蠻簡單的 ,就是讓白鴨蛋變成黑皮蛋!

We are going to keep the duck eggs marinate in food safe alkaline mixture

我們要把鴨蛋放入 可食用的鹼性液體

Let sodium hydroxide, salt, water do its magic for 15 days

氫氧化鈉 ,鹽 ,水 ,讓他 泡約15天

(sorry, should spell like "bowl ")

(一次做很多)你可以有 12-18顆鴨蛋

warm the water so dissolves better

保護眼鏡,手套(建議)

So, what this mixture become

鹽140 g

I dont think there is a chemical reaction

氫氧化鈉 99% (興奮)

What I do know about the chemistry of this is that

碗(拼Bowl), 秤重天平

when you dissolve a sodium compound like this it stops being a sodium hydroxide crystal

礦泉水 (盡量是有過濾過的水)

and it becomes free ions of sodium and hydroxide and chloride

湯鍋

Free ions of hydroxide which are liberated by dissolving it which actually enter the egg

加熱爐 (認何方法加熱都可以)

and then somehow they become part of the molecules inside the egg

把鴨蛋洗好

when did you first time had it (century egg)

自然乾

I had it when (Craig) Kao cooked it

鍋子洗乾淨

Deep fried it

開始熱下礦泉水,所以可以把 鹽 氫氧化鈉 溶解

I am no long a century egg virgin

手套 保護鏡 戴上

deep fried the egg with Taiwanese 3-cup sauce

80 公克的 氫氧化鈉

feel the heat carefully

(很小心拿)

do it carefully

140公克的鹽

we do not want to cook the egg with hot water

超多鹽哇!

We take it out after 15 days

這些加起來會變成甚麼? (誠徵化學底下人解謎)

put them in cling film, and keep it for another 15 days

我想再這個階段沒有化學變化

than after that , take cling film off

"..蛋裡面有很多球型的蛋白質叫做"ovalbumin

take eggs out, wrap in cling film

把鹼加進去 蛋白質會帶有很多電荷

A quick taste,

所以蛋白質之間會互相排斥

We get a thumb up! (chokkke)

唯一會讓他們連在一起的就是這些內部厭水的成分

Feel like a change, and do something little different?

"所以就會形成鏈狀的纖維結構 使皮蛋變成透明 "- 感謝Dr Nash Wang

Give this a try

你第一次吃到皮蛋是甚麼時候?

This is certainly a novelty dish

你有次下廚,那是我第一次吃到皮蛋

Thank you for watching, please share your thought

第一次(驚)

and leave your comment below

對 油炸的! 我當時還是個皮蛋在世男

I love to hear from you, see you next time , bye

Kao 做了三杯皮蛋