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.
Related:
- How to Cook Hard-Boiled Eggs
- Cracking the Egg: Over Easy vs Sunny Side Up Eggs
Chin