• Skip to main content
  • Skip to primary sidebar

El Mundo Eats

menu icon
go to homepage
  • Easter
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipe Index
    • Newsletter
    • About Us
    • eBook
    • Español
    • Facebook
    • Instagram
    • YouTube
  • ×

    El Mundo Eats » Basic

    Published: Aug 16, 2017 · Updated: Jan 8, 2019 by Bea & Marco · This post may contain affiliate links · 11 Comments

    How to Make Salted Eggs

    Jump to Recipe

    How to make Salted Eggs, a typical Asian side dish. Usually eaten with Nasi Kerabu (rice with a spread of traditional salads, sauces, chicken and fish), white rice or as condiment for seafood dishes.

    Salted Eggs

    Video

    Salted Eggs

    How to Make Salted Eggs

    One of the common condiments in Asian cooking. It's super easy that you can make it yourself.
    Author: Bea & Marco
    5 from 3 votes
    Print Pin Rate
    Servings: 10 eggs
    Prep Time5 mins
    Passive Time14 d
    Total Time14 d 5 mins

    Ingredients  

    • 8 cup water (2 liter)
    • 1 lb salt (500 gr)
    • 10 eggs
    Prevent your screen from going dark

    Instructions

    • Pour water in a pot and add in salt. Bring water to boil and stir until salt is totally dissolved. Set aside to cool completely.
    • Place 10 washed and dried eggs in a container. Pour in the cooled salted water until covering all the eggs. Close the lid and keep for at least 14 days before using.
    • To use, simply boil the eggs like any normal eggs. Ready to serve.

    Notes

    From my personal experience, you can keep the eggs for more than 14 days for a stronger salty taste. I have tried keeping them until 30 days. The differences between 14 days and 30 days are the saltiness (of course) and the color of the yolks, the longer you keep them the more orange they become. You decide.

    Nutrition Facts

    Calories: 62.9kcal, Carbohydrates: 0.3g, Protein: 5.5g, Fat: 4.2g, Saturated Fat: 1.4g, Cholesterol: 163.7mg, Sodium: 17652.8mg, Potassium: 64.3mg, Sugar: 0.2g, Calcium: 41.5mg, Iron: 0.9mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Basic Recipes

    • RC Chinese egg noodles.
      Chinese Egg Noodles In Stand Mixer
    • 5 Ways To Make Matcha Without A Whisk
    • Healthy Lemon Curd
    • How To Make Potsticker and Gyoza Wrapper

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Have you made this recipe? Please leave a comment and rate it, thanks!




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jan Dy says

      December 22, 2022 at 4:57 am

      Hi, good day! Just to confirm, you will put the raw salted egg in the pot of already boiling water? And count 10 minutes from there? I used to put the egg from the start and count 15 mins when it started boiling but the eggs come out watery and creamy. I want it firm but it comes out too soft. I am worried it would crack if you put it directly when the water is already boiling. I usually cook 15-20 salted eggs. How do I make it perfectly firm? Please advise. Thank you.

      Reply
      • Bea & Marco says

        December 23, 2022 at 12:49 pm

        Hi! Yes, I place the egg in boiling water for 10 minutes. The water is not rolling boiling though. If the eggs are in the fridge, I'll leave them out at room temp for a while. I use a slotted spoon and gently lower them in the boiling water, which helps with the cracking. If using your method, perhaps you could experiment with boiling them longer? 20 minutes perhaps? Hope this helps in any way.

        Reply
    2. Rome says

      November 30, 2022 at 4:30 am

      5 stars
      Just confirm my memory on making salted egg, and chadda, got it right and my stuff will be tried in just few days to roll.

      Reply
    3. Brianna says

      November 20, 2022 at 4:47 pm

      5 stars
      Excellent! My go to recipe when I’m craving some hehe thanks for sharing this!

      Reply
      • Bea says

        November 20, 2022 at 4:50 pm

        You're so welcome! Happy to know you enjoyed it 🙂

        Reply
    4. berna garcia says

      October 17, 2021 at 9:40 am

      yes! about to be done with the 14 days. The instruction did not tell whether to boil the egg in the brine water or change it with fresh water for boiling? Thanks!

      Reply
      • Bea says

        October 17, 2021 at 2:55 pm

        Hi! Perhaps you missed it. I wrote in the instruction to boil them like any other normal eggs. So 10 minutes in fresh boiling water. Hope it helps and enjoy! 🙂

        Reply
    5. Audrey Simmons says

      July 24, 2020 at 2:59 pm

      Do you put the salted water in the fridge while the eggs sit?

      Reply
      • Bea says

        July 25, 2020 at 9:01 am

        I've tried both ways actually. In the summer I put them in the fridge while in the winter, no. They came out great. Hope it helps.

        Reply
    6. JR says

      December 12, 2019 at 7:27 pm

      Interesting! I bet the eggs have a completely different texture to them as well? I would be able to eat a salted egg as I put alot of salt in my boiled eggs anyhow after peeled but I'd be curious about the texture. If they turn rubbery or have a weird mouth feel I'm not sure if I'd like it. I have an aversion to regular food items that changed texture from what I am used too. It often grosses me out,even as a chef.

      Reply
      • Abby says

        February 25, 2020 at 4:58 am

        Yes, slated eggs has a different texture and you are right they feel like rubber but thats just how they are supposed to be. Asians normally use it to cook other food or we eat it with rice porridge.

        Reply

    Primary Sidebar

    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

    More about us →

    Easter Recipes

    • A slice of cake on a plate.
      Carrot Cake With Pineapple
    • Spinach and Ricotta Pie
      Easy Spinach and Ricotta Pie
    • Lemon Meringue Pie
      Lemon Meringue Pie
    • Coconut macaroons on a cooling rack
      Coconut Macaroons
    • Lemon Loaf
      Lemon Loaf Cake
    • Healthy Carrot Cake Cookies

    Popular Recipes

    • Mini cheesecakes on a table
      Easy Mini Cheesecakes
    • Malaysian Flatbread Roti Canai
      Malaysian Flatbread (Roti Canai)
    • Whole Orange Blender Cake
    • tart shells on a cooling rack
      How To Make Tart Shells (Sweet And Savoury)
    • Nasi lemak with all its trimmings
      Rice With Coconut Milk (Malaysian Nasi Lemak)
    • Hokkaido cheese tarts
      Hokkaido Cheese Tart

    Footer

    ↑ back to top

    Featured in banner.

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Shop

    • Ebook
    • Amazon Storefront

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2023 El Mundo Eats