How to make salted eggs
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How to make salted eggs
Description
The method for making salted eggs involves dissolving salt in boiling water, then cooling the brine completely before submerging clean, uncracked fresh eggs in it. To keep the eggs submerged, a weighted plastic bag filled with water is placed on top. The jar is sealed and left at room temperature for several weeks to allow salt penetration.
Salted eggs develop their characteristic flavor over three to four weeks. Testing involves boiling one egg to check saltiness; if not adequate, the eggs continue curing for another week. Once ready, the eggs are boiled fully and refrigerated for up to a month.
Ingredients
- 10-12 egg fresh) - make sure they have no cracks
- 1 cup salt
- 4-5 cups water
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 0g | 0% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 136mg | 45% |
| Sodium | 9487mg | 395% |
| Potassium | 50mg | 1% |
| Sugar | 0g | 0% |
| Vitamin A | 200IU | 4% |
| Calcium | 29mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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