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2009-11-02
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Came to buy some Century Old Duck eggs a few months ago as an appetizer at someone's house, at the recommendation of my Aunt. (Didn't even realise this shop is on Openrice! )One of the easiest explanations why I would come purchase 皮蛋 directly instead of eating them at 鏞記 is simple - while the Duck eggs are the same, the 酸薑 at 鏞記 is so stupidly sweet and missing any natural gingery taste behind the sugared water. The solution is easy - either make the ginger yourself like a lot of people do
One of the easiest explanations why I would come purchase 皮蛋 directly instead of eating them at 鏞記 is simple - while the Duck eggs are the same, the 酸薑 at 鏞記 is so stupidly sweet and missing any natural gingery taste behind the sugared water. The solution is easy - either make the ginger yourself like a lot of people do these days, or buy some instant Japanese Gari version!
Warning: If you pre-cut the 皮蛋 too early before the dinner, they will start melting more and more and lose their shape as well as the just right half-jello like consistency, becoming a bit 'watery' after an hour in the open air! So CUT THEM ONLY AT THE LAST MINUTE! Sometimes, I don't mind eating a slightly less runny version either!.
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