Salted eggs 咸蛋
Thursday, December 16, 2010
Salted eggs (咸蛋)
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:
Interesting! I've never heard of salted eggs!
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
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.
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
Hi ann, so glad to hear fr you. Yes, u shd try my recipes, especiallychoc brownies which i taught u personally yearsssssago.
Post a Comment