Salted Eggs Recipes

SALTED EGGS

Steps:

• Bring 4 cups (960ml) water in a medium sized saucepan to a boil. Add salt and stir until dissolved. Remove and allow the salt solution to cool completely.
• Rinse eggs and place in a jar with lid. Set aside.
• When salt solution is completely cool, add Shao Hsing cooking wine.
• Pour salt solution into jar containing rinsed eggs.
• Filled a small Ziplog sandwich bag half full with water. Squeeze as much of the air out as possible. Gently stuff bag with water into the jar to weigh down the eggs so that they are totally submerged.
• Cover jar with lid and place jar in a cool spot at room temperature for 4 to 5 weeks. Chicken eggs will take 4 weeks while duck eggs should be left in the brine for 5 weeks.
• After 4 to 5 weeks, do a test to see if eggs are ready. Remove an egg from the brine and crack into a bowl to check its yolk. It is ready if the yolk is a bright yellow-orange color and is quite firm to the touch. The white should be a little cloudy but still runny.
• Alternatively, remove an egg from the brine and place it in a small saucepan covered with cold water. Boil over medium heat for 15 minutes. Egg is ready if it is salty and the yolk is a bright yellow-orange color.
• If eggs are not ready, leave them in the brine for another week. Finally, remove all eggs from brine and store in a container in the refrigerator.
• Consume salted eggs within a month.

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.

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 EGG SALAD (ITLOGNA MAALAT)

Steps:

• Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.
• Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.

SALTED PRESERVED EGGS

Steps:

• In a small saucepan, combine the salt and water and bring to a boil. Remove from the heat and let cool completely.
• Carefully place the eggs into a large earthenware crock, glass jar, or plastic container. Pour the cooled brine over the top. To keep the eggs submerged, place a quart-sized zip-top plastic bag half filled with water or a small dish on top. Set the eggs in a cool, dark place for 3 to 4 weeks.
• The curing time depends on how salty you like the eggs. During the last week of curing, test the readiness of the eggs by taking one from the brine, rinsing it, and then placing it in a saucepan with water to cover by 1 inch. Bring to a boil over medium heat, lower to a gentle simmer, and cook for 8 to 10 minutes. Remove from the heat, flush with cold water, and remove the egg. When it is cool enough to handle, peel it and taste. If it is salty enough, remove the remaining eggs from the brine. Otherwise, leave the eggs in the brine for a few more days.
• Store the salted eggs in the refrigerator for up to 1 month. The eggs continue to get saltier the longer they sit. If the whites become too salty, you can still enjoy the yolks. Alternatively, before refrigerating the eggs, boil them to stop the curing process and then refrigerate them, and they are ready to eat at any time. Boiled salted eggs also keep for 1 month.
• To serve the boiled eggs, cut them lengthwise into quarters. If they don't peel cleanly, cut them with their shells on. (Tap with a knife blade to crack the shell and make cutting easier, then use a spoon to scoop out the egg.) Arrange on a plate and serve.

SALTED EGGS

Steps:

• Bath the raw eggs in a small bowl filled with rice wine.
• Coat each egg with a layer of sea salt and place them in a Ziploc bag and let stand in a cool place (not refrigerator) for about 3 weeks.
• Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.
• Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.
• At this stage, they will still be raw and ready to add to other dishes. The whites will be really salty, but the yolk will be fatty and delicious. You can boil them and just eat them as a side dish, make a batter to fry seafood in, put the yolks in mooncake/jung. put the yolks in a steamed egg custard -- the possibilities are endless.

SALTED EGG YOLKS

Steps:

• Cover the base of a container about 2cm deep in fine salt (crunchy won't work).
• Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
• Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
• Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
• The next day, remove the yolks - they will have hardened to the texture of a sticky gummy sweet.
• Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
• Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.
• Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.