Salted eggs 咸蛋

Thursday, December 16, 2010

Salted eggs (咸蛋)

I caught a cold a few weeks ago and have no appetite. All I wanted was just plain porridge with salted eggs. Unfortunately, salted eggs were inaccessible so I have decided to make it myself. It is really simple but you have to brine it for at least 4 to 5 weeks before consumption. I did not manage to find duck eggs so I use chicken eggs instead. Duck eggs tend to have a larger yolk but the end result is the same.






Ingredients


10 large eggs

1 cup of coarse sea salt

4 cups of water

1 tablespoon of Chinese cooking wine (shaoxing wine)

2 teaspoons of peppercorn

1 teaspoon of cloves/anise







Method

Rinse the eggs and pat dry. Set aside.

Bring water to a boil in a saucepan and add in the sea salt. Stir in the sea salt until it dissolves completely. Let it cool down completely.


Add in Chinese cooking wine , peppercorns and cloves.

Place all the eggs into a large glass container. Slowly pour in salted solution and make sure that the eggs are fully submerged to the solution. You may use a small saucer to push and cover the eggs as some may float.

Label the start and end dates and leave the container in a cool place. The brining process takes about 4-5 weeks. Take one egg to try the saltiness, if it is not to your satisfaction, leave it for another 1 to 2 weeks.

5 comments:

The Antiques Diva said...

Interesting! I've never heard of salted eggs!

Anonymous said...

Hi Emily, may I ask what is the purpose of the wine and the herbs? I only know how to make salted eggs with salt alone. thanks in advance. Phoebe

cookwithemily said...

the wine and herbs is to give the yolk a darker orange colour and also for the taste and fragance.
BTW, you can also use white eggs, the shell is thinner so the brining process is shorter.

Anonymous said...

You are amazing Emily! I never know can make salted eggs at home yourself. I should try out your recipes at home one day :) not salted egg though, not a big fan....rgds, your sg friend/ ex colleague, ann

Cookwithemily said...

Hi ann, so glad to hear fr you. Yes, u shd try my recipes, especiallychoc brownies which i taught u personally yearsssssago.

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