How to make salted eggs
Learn how to make salted eggs, using only brine solution. A popular delicacy both in the Philippines and China that is widely used for various dishes.
- 10-12 eggs (fresh) - make sure they have no cracks
- 1 cup salt
- 4-5 cups water
In a pot, bring the water with the salt to a boil. Once the salt completely dissolves, turn off the heat. Let cool completely.
Meanwhile, place the fresh eggs in a big glass jar. Pour the brine solution into the jar making sure that all eggs are fully submerged.
To keep the eggs from floating to the surface, put some water in a plastic bag and place this on top of the jar to push the eggs down.
Close the lid of the jar and store it somewhere at room temperature for 3-4 weeks.
At the end of the third week, test one by putting it in a small pot, add water and bring it to boil. Boil for 10-12 minutes covered at low heat. If you are satisfied with the saltiness, then boil the rest. If not, then leave for another week.
Mark the salted eggs and refrigerate up to a month.
Calories: 52kcal | Carbohydrates: 0g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 136mg | Sodium: 9487mg | Potassium: 50mg | Sugar: 0g | Vitamin A: 200IU | Calcium: 29mg | Iron: 0.7mg