Thai Soft-Boiled Duck Egg 泰式半熟鴨蛋
泰式半熟鴨蛋，蛋白嫩滑帶彈性，蛋黃剛好凝固，口感濃郁。常配蒜頭與辣椒食用，更添風味。A simple Thai-style soft-boiled duck egg with a tender white and a rich, just-set yolk. Often enjoyed with garlic and chilies for extra flavour.
Ingredients
- 3 只 鴨蛋 Duck eggs
- 1 tsp 小茶匙 鹽 Salt
- 2 tsp 小茶匙 醋 Vinegar
Instructions
- 將鴨蛋洗淨，放入鍋中並注入清水 Rinse the duck eggs and place them in a saucepan with water
- 加熱至沸騰 Bring to a boil
- 煮至理想熟度：Cook to your preferred doneness:
- 5–6分鐘 半熟 Soft-boiled
- 6–8分鐘 全熟 Fully cooked
- 立即取出放入冰水冷卻 Transfer immediately to ice water
- 去殼後即可享用 Peel and serve
Video
Notes
🌿 Yves Tips
- 可以使用雞蛋替代鴨蛋，口感會較為清淡，蛋黃顏色亦較淡。 Chicken eggs can be used as a substitute, though the flavour will be milder and the yolk less rich in colour.
- 醋的作用是幫助蛋白在加熱時更快凝固，減少裂開時蛋白散開的情況。 Vinegar helps the egg white coagulate more quickly, reducing the chance of it spreading if the shell cracks.
- 鹽有助輕微提升沸點，並能讓蛋白質地更緊實，同時帶出基本風味。 Salt slightly raises the boiling point and helps firm up the egg white while enhancing its flavour.
- 如對生或半熟蛋黃有所顧慮，建議改為全熟吃法，特別適合小孩及長者食用。 If you have concerns about runny yolks, it is recommended to cook the eggs fully, especially for children and the elderly.