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Salted Eggs

 

.
356

Yield

12

servings

Prep

25

min

Cook

0

min

Ready

3

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

1 ½ cups rock salt
*
4 cups water
fresh
12 large eggs
fresh, preferable duck eggs

Directions

Bring water and rock salt to a boil; cool.

Place eggs in a crock or glass jar.

Pour salt-water mixture over eggs to cover.

Cover crock and let stand in a cool place (not refrigerator) for three weeks.

Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.

Yolks should be a bright yellow-orange color and quite firm.

The white should be slightly cloudy and still runny.

Eggs without a firm yolk should be discarded.

To hard cook, cover with fresh cold water and simmer for 20 minutes.

Shell an quarter.

Serve with hot rice or congee.

Make 12 salted eggs.

NOTE: Salted duck eggs may be purchased in mud-pack form or in brine in Oriental markets.

If in mud pack, scrape off mud, wash well and proceed with recipe.

 

* not incl. in nutrient facts

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Comments


Valenzuela, Philippines
 over 6 years ago

how i salted eggs dyed?


Isa Town, Bahrain
 almost 6 years ago

is it necessary to use rock salt? or is it ok to use iodized salt?

happyzhangbo
Lindsay, Canada
 almost 6 years ago

Yes, you can use iodized salt, it works too!


Davao, Philippines
 about 4 years ago

how long the shelf life of salted egg after u cooked?gennie,philippines

Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 7163% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 73mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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