Salted Eggs
Submitted by Janie-19
Homemade salted eggs brined in rock salt water for three weeks until the yolks turn firm, golden-orange, and richly savory. Just three ingredients and patience. Serve quartered with rice or congee.
YIELD
12 servingsPREP
25 minCOOK
0 minREADY
3Salted eggs are a staple across Chinese and Southeast Asian kitchens, and making them at home is dead simple. You just need eggs, rock salt, water, and three weeks of patience.
The brine does all the work. Salt slowly penetrates the shell, firming up the yolk into that gorgeous golden-orange center while the white stays slightly runny and translucent. Duck eggs are traditional because their larger, fattier yolks take on the salt beautifully, but chicken eggs work fine too.
After three weeks in the brine, check your eggs. A properly cured yolk should be firm and richly colored. If the yolk is still liquid, toss that egg. Once cured, hard cook them by simmering in fresh water for 20 minutes, then quarter and serve alongside steaming congee or hot rice.
Kitchen Tips
- Use a glass jar or ceramic crock, never metal. The salt will react with metal containers.
- Keep the eggs submerged. A small plate or weight on top prevents them from floating above the brine.
- Room temperature storage during brining is important. The fridge slows the curing process too much.
- Cured eggs keep in the refrigerator for several weeks after you pull them from the brine.
Variations
- Crumble the cured yolks over stir-fried vegetables or use them in mooncake filling.
- Mash the yolks into a paste and toss with shrimp and salted egg sauce for a popular Singaporean dish.
- Try coating raw eggs in a salted charcoal-ash paste for the traditional mud-pack method.
Ingredients
Directions
Bring water and rock salt to a boil; cool.
Place eggs in a crock or glass jar.
Pour salt-water mixture over eggs to cover.
Cover crock and let stand in a cool place (not refrigerator) for three weeks.
Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.
Yolks should be a bright yellow-orange color and quite firm.
The white should be slightly cloudy and still runny.
Eggs without a firm yolk should be discarded.
To hard cook, cover with fresh cold water and simmer for 20 minutes.
Shell an quarter.
Serve with hot rice or congee.
Make 12 salted eggs.
NOTE: Salted duck eggs may be purchased in mud-pack form or in brine in Oriental markets.
If in mud pack, scrape off mud, wash well and proceed with recipe.
Comments
how i salted eggs dyed?
is it necessary to use rock salt? or is it ok to use iodized salt?
Yes, you can use iodized salt, it works too!
how long the shelf life of salted egg after u cooked?gennie,philippines
Am using iodised salt . Thanks for info.