Homemade Salted Eggs Recipes

SALTED EGGS

Steps:

• In a pot over medium heat, combine water and salt. Bring to a boil, stirring until salt is completely dissolved.
• Remove from heat and allow to fully cool.
• Place eggs in a large container. Add the brining solution, making sure the eggs are fully submerged.
• Weigh down with a small plate or a plastic bag filled with water. Cover and keep in a cool, dry place for about 18 to 21 days.
• Drain eggs from the solution.
• In a pot, place eggs and enough water to cover. Over medium heat, bring to a boil, uncovered, for about 20 to 25 minutes or until hard-boiled.
• Drain eggs and allow to cool. Store in the refrigerator.

HOMEMADE SALTED EGGS RECIPE

Steps:

• Method: Rinse the eggs and drain well. Set aside. Put water and salt in a saucepan. Add star anise and Szechwan peppercorns. Bring it to a boil. Once the salt completely dissolves, turn off the heat. Let cool completely. Pour in the wine and stir well. Use a clean glass container, carefully arrange the eggs in the container. (Note: check every egg to make sure there are no cracks on it.) Pour salted water into the container and cover the eggs. You'll notice some eggs above would float to the surface, so place something, like a little sauce plate on top of the eggs. The basic idea is to get all eggs submerse completely in the brine. Tightly cover the container and place at room temperature. The brining process normally takes 30 to 40 days. Label the start and finish dates on the container to remind yourself. (I used google calendar to set an email alert to myself.) After 30 days, take one egg out to cook and see if its taste is salty enough. If not, let the rest to brine for a few days more. If you're satisfied, drain all eggs out and wipe dry. Keep them in an egg carton and place in fridge. The salted eggs can be kept for a few weeks in fridge.

HOW TO MAKE SALTED EGGS (WITH PICTURES) - WIKIHOW

Steps:

• Wash and dry the eggs. Rinse the eggs under cool, running water while using your fingers to gently scrub away any dirt or debris. Dry the eggs with clean paper towels. While cleaning the eggs, inspect the shells for cracks. Discard any cracked eggs and keep the whole eggs. Duck eggs are preferred over chicken eggs for this recipe, but either will work. Duck eggs have tougher shells, and the yolks are both larger and oilier than those of chicken eggs. All of these traits can improve the taste and texture of the salted eggs.
• Sterilize the container. Bring extra water to a boil inside a kettle, then pour the water into the container you plan to use for the salted eggs. Glass or ceramic containers work best, and the container should also have a lid. You can also use multiple containers; for instance, you could use two or three 1-pint (500-ml) glass canning jars. If the container will crack under intense heat, do not sterilize it with boiling water. Clean it with warm water and soap instead, rinsing well to remove any residue.
• Place the eggs in the jar. Carefully stack the clean eggs in the clean jar. Be gentle to avoid cracking the shells. Try to leave at least 1 inch (2.5 cm) of empty head space in between the eggs and the top of the jar. You can have more empty space than that, but if there's less empty space, the brine may not cover the eggs adequately well once you add it.

SALTED EGGS (ITLOG NA MAALAT)

Steps:

• Wash eggs.
• Place the rest of the ingredients in a large container with a lid.
• Mix until salt is completely dissolved; let cool.
• Add eggs (Make sure the eggs are completely submerged. The eggs will have a tendency to float to the top. Use something to put on top of the eggs to ensure the eggs remain submerged once the lid is closed.) Leave in room temperature for 30 days.
• After 30 days, boil eggs.
• When cool, refrigerate.
• Enjoy!

SALTED DUCK EGGS

Steps:

• Sanitize your glass container. Boil enough water to fully fill your jar. Allow water to cool just enough so as to not damage your jar when you pour it inches Wait a minute or two, pour the water out and allow your jar to air dry.
• Inspect your eggs for cracks and breaks. Damaged eggs should be exchanged out. Rinse, drain, and set aside.
• In a good sized saucepan being the water, salt, star anise, and peppercorns to a gentle boil. When the salt has completely dissolved turn off the heat and let cool completely. When the brine is cold add the Shaoxing wine. Stir to mix well.
• You will want to make sure your eggs are completely un-damaged one more time. Stack the eggs carefully in the jar.
• Pour the brine over the eggs. If they float above the brine place a weight (i.e. a small sauce plate) on top of the eggs.
• If your jar has a tight fitting lid then cover and label with the date made and the date 40 days ( max ) forward. At 30 days open the jar, remove and boil an egg and taste for saltiness. If the taste is satisfactory then you can remove eggs from jar and place then in a container and refrigerate.
• They will keep in the fridge for 2-3 weeks.
• If your jar lid feels a bit loose take a piece of waxpaper to place over the opening then put the lid on . Label and test as above.
• The dark orange-red yolk is a normal and highly desired effect. It is due to the use of the Shaoxing wine.