At first the duck eggs are cleaned with sandpaper to make the egg shell slippery and thin, so that the taste of various fruits easily seep into it. Furthermore, the eggs are smeared with abrasive ashes that have been mixed with water and salt, then stored in a closed place for 1-2 weeks so that it feels. After that the egg is cleaned with soapy water. If necessary brush clean, then rinsed with water.
The second stage is to prepare the fruits that will be used as a flavoring on the duck eggs. After cleansing (except oranges) all the fruits are cut into small pieces and put into a blender, with added white sugar and enough water. Because the extraction process is done by using a syringe, the milling of the fruit is done up to three times, in order to obtain a really smooth essence. The result is then filtered up to two filtration, so as not to leave behind the smallest granules, because the syringe hole used is very small, so potentially incompressible.
The third stage is the process of flavoring salted eggs by extracting fruits into salted eggs. First made two holes in the middle of the top of the duck egg. Holes one to enter the juice and other holes as a way out of egg whites. Furthermore, the needle that has been given the juice of the fruit was injected into one of the holes that have been made, to reach the yolk. After that the hole is covered with isolation (cellotape), then in shake to dissolve the juice to all parts of the egg.
Well, the last egg that has been given the taste of fruits or shrimp is put into hot water that has been given coconut milk, and boiled for 45-60 minutes. Do not forget, coconut milk watering is done after the water starts to heat, but not to boil. The goal is to eliminate the smell of eggs.
Mula-mula telur bebek dibersihkan dengan ampelas agar kulit telur licin dan menipis, supaya rasa aneka buah mudah meresap ke dalamnya. Selanjutnya telur dilumuri abu gosok yang sudah dicampur air dan garam, lalu disimpan di dalam tempat tertutup selama 1 – 2 minggu agar rasanya terasa. Setelah itu telur dibersihkan dengan air sabun. Jika perlu disikat hingga bersih, lalu dibilas dengan air.
Tahap kedua adalah menyiapkan buah-buahan yang akan dijadikan sebagai pemberi rasa pada telur bebek. Setelah dibersihkan (kecuali jeruk) semua buah-buahan dipotong kecil-kecil dan dimasukkan ke blender, dengan tambahan gula putih dan air secukupnya. Karena proses ekstraksi dilakukan dengan menggunakan alat suntik, maka penggilingan buah-buahan itu dilakukan hingga tiga kali, agar didapatkan saripati yang benar-benar halus. Hasilnya kemudian disaring hingga dua kali penyaringan, agar tidak tertinggal butiran sekecil apapun, karena lubang jarum suntik yang digunakan sangat kecil, sehingga berpotensi mampat.
Tahap ketiga adalah proses pemberian rasa telur asin dengan mengekstrak buah-buahan ke dalam telur asin. Pertama dibuat dua lubang di tengah bagian atas telur bebek. Lubang satu untuk memasukkan sari buahnya dan lubang lainnya sebagai jalan keluarnya putih telur. Selanjutnya, jarum yang sudah diberi sari buah-buahan tadi disuntikkan ke salah satu lubang yang sudah dibuat, hingga mencapai kuning telur. Setelah itu lubang ditutup dengan isolasi (cellotape), kemudian di kocok agar sarinya menyebar ke semua bagian telur.
Nah, terakhir telur yang sudah diberi rasa buah-buahan atau udang tersebut dimasukkan ke dalam air panas yang telah diberi air santan, dan direbus selama 45 – 60 menit. Jangan lupa, pemberian air santan dilakukan setelah air mulai panas, tapi tidak sampai mendidih. Tujuannya adalah menghilangkan bau amis telur.
Hi @khaidirsimker, looks awesome! Thanks for sharing. I'd love to try this, cheers!
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