Monday, 13 April 2009

Salted Eggs

I just had a long weekend break, 4 days in total over the Easter. Really nice once in awhile to have a short break. Good for the body and mind :-).
It's been awhile I last posted any recipes. Fear not, infact about 3 weeks ago I anticipated it'll be Easter soon, so I thought egg dish would serve well, of course not the chocolate Easter egg but rather Chinese salted egg[quote: we don't serve salted eggs for Easter].
Salted egg is so easy to prepare, the harder part is to source for duck eggs. I seldom see duck eggs on Tesco egg shelf but somehow there are finest duck eggs in front of my eyes. I remembered my mom used to collect lots of duck eggs laid by our free range ducks, enough to start a batch of salted eggs.

Chinese Salted Duck Eggs
  • 6 large duck eggs
  • 400-500gm salt
  • 700ml water
  • 1 glass container for 6 eggs
  1. Boil the water in a pan, once boiling add in 400gm of the salt and stir. Add salt until the solution reached saturation point (meaning any salt added will not dissolved).
  2. Turn off heat and cool the salt solution.
  3. Once cooled, pour the salt solution into the glass container. Add in the eggs. Note that due to the saltiness, the eggs will tend to float. It's important to cover all the eggs in the salt solution. You can leave in a clean cloth on top to immerse the eggs into the solution. Close the glass container and leave it for up to 18-25days.
  4. After that period, you can hard boil the eggs and served with rice porridge.


fen said...

That's something we take for granted here...hee! hee!

Christine Toh said...

Hi Fen,

Exactly, never take things for granted. :-)