Previously, I tried salting eggs with salt and wine for several times but each time did not manage to get the same expected results. Sometime this February, I came across this recipe from Redneck's Kitchen which is quite simple to follow. So I gave it a try using 6 chicken eggs and 2 duck eggs.
After the 20th day, I took out an egg and shake it, a traditional way to check whether the salted egg is ready. Didn't really hear any obvious sound 'which is like something hard in solution', so I put it back. On the 25th day, I did the same thing and this time I heard what was expected and knew the salted eggs are ready for use. I boiled 2 eggs [1 each of the duck and chicken eggs] but found it a bit too salty serving them with rice. I gave the balance to my Ma. She served a few with porridge and an egg to steam minced meat, the saltiness is acceptable.
Ingredients - eggs, container and brine |
6 chicken eggs
2 duck eggs
1 cup salt [can reduce to 3/4 cup]
4 cups water
2 tbsp Shaoxing wine [for added flavour] - optional
2 tbsp Shaoxing wine [for added flavour] - optional
The ingredients and method are according to Redneck's Kitchen.
5 largest chicken eggs
1/4 cup salt to 1 cup water [salt:water ratio] - can reduce the salt
plastic or glass container
brine must cover eggs - submerged
- To work out how much liquid you need, place eggs in your chosen container. Pour cold water into the container. Drain the water to a measuring jar to work out the salt ratio.
- Dissolve salt in hot water. Leave to cool.
- Pour the salt water into the container to completely cover the eggs.
- Label and keep in a cool place for at least 1 month [Mine was ready by the 25th day].
- Remove eggs and store in the fridge. Use as required.
2 comments:
I made steamed egg mixture with the salted eggs.. But I don't know how else to eat them.. ._. Any suggestions?!?!
Hi Anonymous, you can hard boiled them. Use it from fried rice or even vegetables or seafood [prawns etc]
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