Salted eggs are made traditionally by coating them with a thick layer of salty clay or charcoal paste. This preserved food can be found in many Asian countries.
260mlVinegarAdd 3 parts of water to 1 part of vinegar, enough to submerge eggs
Instructions
Add salt and water in a saucepan; heat the solution to dissolve the salt. The solution becomes saturated and there will be some undissolved salt at the bottom of the pan. Set aside to cool completely.
Clean eggs under running water and check for any cracked eggs.
Mix 1 part of vinegar to 3 parts of water; the solution must be enough to fully cover all the eggs. Soak for 1 hour.
Dry with a kitchen towel or clean cloth.
Carefully stack egg in a glass or ceramic jar, pour in the cooled saturated brine solution, cover, and set aside for 10 days.
After 10 days, remove one egg and crack it open to check the doneness. The egg yolk should be firm, if not leave it for another 2-3 days depending on the size of the egg.
Remove all eggs from the brine solution and pat dry with a paper towel. Keep refrigerated for up to 3 months.
Video
Notes
This recipe yields 8 eggs.The nutritional value for reference is for 1 egg.