我們是潮州，想起小時候，母親早上都是煮稀飯（粥）。不知道是不是窮的原因，還是為了簡便，有時候我們一家人就是吃白粥配鹹鴨蛋或罐頭腌菜頭，偶爾有肉鬆…
我喜歡鹹蛋黄，因為有時鹹蛋白非常鹹，但如只挖蛋黄留下蛋白，一定會被父母罵。而且一餐只有吃半粒鹹蛋。現在我不僅自己腌鹹雞蛋，一餐吃了一粒半，蛋白鹹度恰好。
為什麼腌鹹雞蛋，不是鴨蛋咧？因為鴨蛋1粒$0.90，雞蛋1打$0.90！
告訴你簡便的煮蛋法，就是用煮飯鍋煮蛋。無論是生蛋或鹹蛋，不用猜水煮多久才會熟。煮飯鍋跳制煮熟即是熟了。我切開時，黄液留出，我還以為是未熟。不是没熟，原來是蛋黄油！
我吃著我煮的粥配鹹蛋和肉鬆… 回味一段往事！
We are Teochew. I remember when we were kids, my mom cooked rice porridge every morning. I didn’t know whether it was because we were poor, or because she wanted to cook something easy and simple. Sometimes our meal was plain rice porridge with salted egg or canned vegetables.
I like salted egg yolk, because salted egg white is always very salty. But if I just took the salted egg yolk and left the salted egg white on the table, my parents would scold me. I just might have half a piece of salted egg for a meal. Now, I can do homemade salted chicken eggs and I have one and half pieces for a meal.
Why chicken eggs, and not duck eggs? Because the price for duck egg is $0.90/each, but chicken eggs are $0.90/dozen! 
An easy way to boil the egg is using a rice cooker, instead of boiling water on the stove. You don’t need to guess when the egg is done; just cook the egg in a rice cooker until the button turns off, then it is done.
When I cut the salted egg, the yellow liquid came out. I thought I hadn’t cooked it enough. No, it is the salted egg yolk’s oil.
I cooked rice porridge for a meal, served with salted egg and bak hu (pork floss)… recalling a past memory!
食譜The recipe: http://eheartrecipe.blogspot.com/2011/07/egg-homemade-salted-egg.html
