Raw Salted Egg
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Salted Eggs


East and Southeast Asia
Makes:
Effort:
Sched:
DoAhead:  		 24
**
30 days
Must		 Salting Eggs is a traditional preserving method. Salted eggs are popular through East and Southeast Asia, including the Philippines - an important condiment, flavoring, and ingredient. See also Comments.




17
4-1/4
1
3
lrg
c
c
T
Eggs (1)
Water
Salt (2)
Rice Wine (3)  

This recipe is sized for a 1/2 gallon kimchee jar with 17 large chicken eggs. Naturally, for Duck Eggs fewer will fit into the jar, but the amount of brine should still be enough.

Make   -   (30 days - 20 min work)
  1. Carefully check all Eggs for cracks. Reject any with the slightest amount of crack. Very carefully place them in the jar.
  2. Bring Water to a boil over high heat and pour in Salt. Keep at a slow boil until as much salt as will dissolve has dissolved. When you see a little crust forming on top, you know you have a saturate solution. Let it cool to room temperature.
  3. Pour cooled Brine into the jar, along with any salt crystals that have ptecipitated from the water. Make sure the eggs are completely covered. If needed, stuff a water filled and tightly sealed plastic bag on top of the eggs.
  4. Label the jar with today's date. Set in a cool place for about 30 days. You can cook an egg to see if they are done - 26 days for Chicken Eggs, 30 days for Duck Eggs. Place in a pan of water, bring to a boil and simmer 15 minutes (20 minutes for Duck Eggs).The yolk should be dark orange, stiff, and oily in the center.
  5. When done, remove the eggs from the brine and place in an egg carton. It is said they will keep longer raw than cooked, but in any case, use them within 1 month.
Cooking
Most, but not all, recipes call for the eggs to be cooked.
  1. Place in a pan of Water. Bring to a boil and simmer for 15 minutes for Chicken Eggs, 20 minutes for Duck Eggs.
  2. Place in an egg carton and refrigerate. If you are keeping mixed eggs, mark the cooked ones (red is the traditional mark color).
NOTES:

  1. Eggs:

      Make sure they're fresh. For Chicken Eggs, Large, Extra Large or Jumbo are fine. Duck Eggs, whatever size you can get. For details, see our Eggs page.

  2. Salt:

      Natural sea salt, pickling salt, or Diamond Crystal kosher salt are all good. The brine can be reused for another batch after it has been reboiled.

  3. Rice Wine:

      This is supposed to help the eggs get firm and oily. Does it work? I don't know, but I use it as I always have plenty on hand and the cost is almost nothing. Use a good drinkable Rice Wine, not that horrid salted "cooking wine". For details see our Chinese Rice Wine page.

  4. Comments:

      Cooked, the white is very tender and tastes like very salty boild egg white. Many recipes don't use it, but it may replace salt in some recipes. The yolk will cook quite firm and a bit crumbly. It will be much less salty, rather small, and somewhat oily, with a unique flavor. Best to peel these eggs cold, but they still don't peel well at all. That doesn't matter - if the whites are used they are chopped.
  5. Variations:
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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