Salting is the most common way of preserving food before modern refrigeration becomes common. 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.
Curing salted eggs in saturated brine solution is faster than the traditional salted charcoal/clay paste method when you make salted egg at home. You will get a firm egg yolk just after 10 days. Salted eggs are surprisingly easy to make at home, they do require about 10 days for curing.
You can make salted egg either from duck or chicken eggs. Duck eggs have bigger egg yolks, higher fat content with a richer flavor.
Learning how to make salted eggs is useful in many recipes such as making mooncakes and cookies.
Chinese Version: 10天咸蛋做法
How to Make Salted Egg at Home | MyKitchen101en
Ingredients:
- 8 eggs
- 300 g salt
- 800 ml water
- 260 ml Vinegar (Add 3 parts of water to 1 part of vinegar, enough to submerge eggs)
Instructions:
1 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.
2 Clean eggs under running water and check for any cracked eggs.
3 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.
4 Dry with a kitchen towel or clean cloth.
5 Carefully stack egg in a glass or ceramic jar, pour in the cooled saturated brine solution, cover, and set aside for 10 days.
6 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.
7 Remove all eggs from the brine solution and pat dry with a paper towel. Keep refrigerated for up to 3 months.
How To Make Salted Egg At Home
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Ingredients
- 8 eggs
- 300 g salt
- 800 ml water
- 260 ml Vinegar Add 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
Nutrition (per serving)
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If I increase the number of eggs .. do I need to also increase the salt solution please? Thanks
Yes.