{{위키데이터 속성 추적}}
[[파일:Smoked eggs - close-up view.jpg|섬네일|250px|훈제 [[달걀]]]]
'''훈제란'''(燻製卵)이란 [[알]]을 [[훈제]]하여 만든 요리로, 크게 [[달걀]]과 [[생선알]] 훈제로 나뉜다.<ref name=NCQ>[https://books.google.com/books?id=xI-6AAAAIAAJ&q=%22smoked+eggs%22+history&dq=%22smoked+eggs%22+history&hl=en&sa=X&ei=lAuVUqKFFMGmigLOxoGwCw&ved=0CDEQ6AEwAQ New China Quarterly<!-- Bot generated title -->]</ref><ref name=MFPH>[https://books.google.com/books?id=OFKLk3S0fzgC&pg=PA183 Marine and Freshwater Products Handbook<!-- Bot generated title -->]. p. 183.</ref>

== 종류 ==
===달걀===
훈제란은 훈제하고 나서나 훈제할 때 껍질색이 변하므로, 이를 통해 일반 [[삶은 계란]]과 구분할 수 있다.<ref>[https://books.google.com/books?id=J1mZL49w1ywC&pg=PA145 Home Book of Smoke Cooking: Meat, Fish and Game - Jack Sleight, Raymond Hull<!-- Bot generated title -->]. p. 145.</ref><ref>[https://books.google.com/books?id=-iDEUpR7AiEC&pg=PA126 Don Holm's Book of Food Drying, Pickling and Smoke Curing - Don Holm, Myrtle Holm<!-- Bot generated title -->]. p. 126.</ref><ref>[https://books.google.com/books?id=oGuVASQBpN8C&pg=PA367 Fire It Up: 400 Recipes for Grilling Everything - David Joachim, Andrew Schloss<!-- Bot generated title -->]. p. 367.</ref> [[대한민국]]에서는 삶은 계란이나 [[식혜]], [[수정과]] 등의 음료와 함께 [[찜질방]]에서 많이 찾아볼 수 있으며,<ref>{{뉴스 인용|제목=홀가분해진 몸으로 신선처럼 노닐다가 훈제란 두개 우적우적…음주로 축난 체력 불끈|url=http://news.mk.co.kr/newsRead.php?no=486300&year=2016|날짜=2016-07-07|확인날짜=2017-02-28|출판사=[[매일경제]]}}</ref> 시중의 [[편의점]] 등에서도 구운 계란과 함께 구매할 수 있다.<ref>http://www.viva100.com/main/view.php?key=20170105010001808</ref> 서양에서는 삶은 계란의 껍질을 벗기고 [[마리네이드]]한 뒤 훈제하여 [[전채]]로 내기도 한다.<ref>[https://books.google.com/books?id=Mdwm7jI9J10C&pg=PT1589 Dictionary of Food: International Food and Cooking Terms from A to Z - Charles Sinclair<!-- Bot generated title -->]. p. 1589.</ref>

서양 요리 중에서는 훈제 달걀로 [[파테 (음식)|파테]]를 만들어 먹는 것도 있다.<ref>[https://books.google.com/books?id=YNIbnKBfrcAC&pg=PA2 Raichlen 2010, p. 2.<!-- Bot generated title -->]</ref><ref>[https://books.google.com/books?id=YNIbnKBfrcAC&pg=PA13 Raichlen 2010, pp. 13-14.<!-- Bot generated title -->]</ref> 또 [[달걀 샐러드]]에 넣기도 하며, [[식초]] 드레싱이나 [[딥]]의 재료로도 들어간다.<ref>[https://books.google.com/books?id=du4X9KXQ3sYC&pg=PA131 The Southern Food Truck Cookbook: Discover the South's Best Food on Four Wheels - Heather Donahoe<!-- Bot generated title -->]. p. 131.</ref><ref>[https://books.google.com/books?id=ApyKoAkLwrgC&pg=PA60 The Lee Bros. Charleston Kitchen - Matt Lee, Ted Lee<!-- Bot generated title -->]. p. 60.</ref><ref>[https://books.google.com/books?id=SVaBF-7hT5AC&pg=PA374 Pudlo Paris 2007-2008: A Restaurant Guide - Gilles Pudlowski<!-- Bot generated title -->]. p. 374.</ref><ref>[https://books.google.com/books?id=ssQ9AAAAYAAJ&q=%22smoked+egg%22+sausage&dq=%22smoked+egg%22+sausage&hl=en&sa=X&ei=WTuVUurlKaKuiQLmzYDQCw&ved=0CFQQ6AEwBA American Egg and Poultry Review<!-- Bot generated title -->]</ref> [[니수아즈 샐러드]] 중에는 훈제 달걀로 [[에스푸마]] (말포)를 만들어 재료로 쓰는 레시피도 있다.<ref>[https://books.google.com/books?id=xQgVrNyk_ucC&pg=PA119 The Man Who Ate the World: In Search of the Perfect Dinner - Jay Rayner - Google Boeken<!-- Bot generated title -->]</ref> 마지막으로 훈제 달걀로 만든 [[퓌레]] 요리는 다양한 요리의 맛을 돋구는 데 사용된다.<ref>{{웹 인용 |url=http://eatsblog.dallasnews.com/2013/11/casa-rubia-trinity-groves-most-highly-anticipated-restaurant-to-open-tonight.html/ |제목=Casa Rubia, Trinity Groves’ most highly anticipated restaurant, debuts {{!}} Dallas Morning News<!-- Bot generated title --> |확인날짜=2017-02-28 |archive-date=2016-06-11 |archive-url=https://web.archive.org/web/20160611055308/http://eatsblog.dallasnews.com/2013/11/casa-rubia-trinity-groves-most-highly-anticipated-restaurant-to-open-tonight.html/ |url-status= }}</ref><ref>[http://sidedish.dmagazine.com/2013/11/11/belly-trumpet-explores-the-pacific-northwest-with-an-unforgettable-dinner-experiences/ Belly & Trumpet Explores the Pacific Northwest With an Unforgettable Dinner Experience | SideDish<!-- Bot generated title -->]</ref>

===캐비어===
[[캐비어]] 중에서는 훈제로 만드는 것도 있는데 [[숭어알]], [[철갑상어]]알, 그리고 [[노르웨이 요리|노르웨이]]에서 주로 먹는 [[대구]]알 등이 여기에 속한다.<ref name=MFPH/><ref>[https://books.google.com/books?id=OFKLk3S0fzgC&pg=PA415 Marine and Freshwater Products Handbook<!-- Bot generated title -->]. pp. 415-416.</ref> 또 냉동 날 [[연어]]알로 만든 훈제캐비어 술도 있다.<ref>[https://books.google.com/books?id=gUEkAQAAIAAJ&q=%22smoked+egg%22&dq=%22smoked+egg%22&hl=en&sa=X&ei=-zOVUouDCuivjAKEo4HQCQ&ved=0CEgQ6AEwBTgU Commercial Fisheries Review]. Volume 17. Quote: "The recovery of a strained smoked-egg liquor from raw frozen salmon eggs averaged 60 percent. This is the basic formula: 4.5 lb. (2,080 g.) smoked-egg liquor 0.23 lb. (104 g. or 5% by weight) salt 3 tsp. garlic salt 1 tsp. pepper sauce The salt..."</ref>

==갤러리==
<gallery>
파일:Restaurant Noma Syltede og røgede vagtelæg (4959763438).jpg|절여서 [[훈제]]한 [[메추리알]] 요리 ([[덴마크]]의 [[노마 (식당)|노마]] 레스토랑)
파일:Smoked quail eggs.jpg|훈제 메추리알
</gallery>

== 각주 ==
{{각주}}

== 같이 보기 ==
* [[훈제고기]]
* [[훈제생선]]

[[분류:식품 보존]]
[[분류:알 요리]]