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.
How to Make Salted Eggs
- 8 cup water (2 liter)
- 1 lb salt (500 gr)
- 10 eggs
- 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.