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Salted Eggs (How To Made)

This recipe provides instructions for making homemade salted eggs using chicken or duck eggs, kosher salt, Shao Hsing cooking wine, and water. The eggs are submerged in a brine solution of boiled water and salt for 4-5 weeks, which allows the salt to penetrate the eggs and preserve them. After the brining period, the eggs should be tested to ensure the yolks have turned a bright orange color and are firm. Once processed, the salted eggs can be stored in the refrigerator for up to a month.

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Dexter C. Cajeben
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262 views

Salted Eggs (How To Made)

This recipe provides instructions for making homemade salted eggs using chicken or duck eggs, kosher salt, Shao Hsing cooking wine, and water. The eggs are submerged in a brine solution of boiled water and salt for 4-5 weeks, which allows the salt to penetrate the eggs and preserve them. After the brining period, the eggs should be tested to ensure the yolks have turned a bright orange color and are firm. Once processed, the salted eggs can be stored in the refrigerator for up to a month.

Uploaded by

Dexter C. Cajeben
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Salted Eggs

Easy to prepare homemade Salted Eggs using only chicken or duck eggs, kosher salt,
Shao Hsing cooking wine, and water. The hardest part is the waiting.
Author : Linda Ooi
Course : Side Dish
Cuisine : Chinese
Keyword : salted chicken eggs, salted duck eggs, salted eggs
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes

Ingredients
 4 cups water (960ml)
 1 cup kosher salt / coarse salt (280g)
 2 tbsp Shao Hsing cooking wine
 12 large organic duck eggs or chicken eggs

Instructions

 
1. 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.
2. Rinse eggs and place in a jar with lid. Set aside.
3. When salt solution is completely cool, add Shao Hsing cooking wine.
4. Pour salt solution into jar containing rinsed eggs.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Consume salted eggs within a month.

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