Salted Eggs
User Reviews
3.8
Salted Eggs
Description
Salted Eggs are prepared by immersing eggs in a cooled, saturated saltwater (brine) solution for 18 to 21 days. This slow curing process allows salt to permeate the egg through the shell, resulting in a distinctly salty flavor and firmer consistency when cooked. After soaking, the eggs are boiled uncovered for 20 to 25 minutes to hard-cook them. The eggshells must be intact to avoid breakage and ensure effective curing. They are stored refrigerated once cooked to maintain freshness.
The salty eggs are often used in various dishes or eaten as a savory condiment. For coloring, red food color and vinegar can be added to the boiling water to dye the eggs, a common practice in some cuisines. Ensuring the brine is fully cooled before adding eggs prevents premature cooking and damage. Weighing eggs down keeps them submerged during curing.
Ingredients
- 12 chicken egg or duck egg
- 5 cups water
- 1 ½ cups salt coarse
Instructions
- In a pot over medium heat, combine water and salt. Bring to a boil, stirring until salt is completely dissolved.
- Remove from heat and allow to fully cool.
- Place eggs in a large container. Add the brining solution, making sure the eggs are fully submerged.
- Weigh down with a small plate or a plastic bag filled with water. Cover and keep in a cool, dry place for about 18 to 21 days.
- Drain eggs from the solution.
- In a pot, place eggs and enough water to cover. Over medium heat, bring to a boil, uncovered, for about 20 to 25 minutes or until hard-boiled.
- Drain eggs and allow to cool. Store in the refrigerator.
Notes
- Use only eggs with intact, uncracked shells to prevent spoilage during curing.
- Allow the salt brine to cool completely before adding eggs to avoid cooking them prematurely.
- Do not overcrowd the container; ensure eggs are fully submerged for even curing.
- Weigh eggs down with a plate or water-filled bag to keep them underwater throughout the brining process.
- To add color, include a few drops of red food coloring and a tablespoon or two of vinegar in the boiling water used to cook the eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 104kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 210mg | 70% |
| Sodium | 350mg | 15% |
| Potassium | 200mg | 4% |
| Fiber | 3g | 12% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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