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
One of the common condiments in Asian cooking. It's super easy that you can make it yourself.Print Pin Rate
Servings: 10 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.
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.
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!
Jan Dy says
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.
Bea & Marco says
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.
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.
Excellent! My go to recipe when I’m craving some hehe thanks for sharing this!
You're so welcome! Happy to know you enjoyed it 🙂
berna garcia says
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!
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! 🙂
Audrey Simmons says
Do you put the salted water in the fridge while the eggs sit?
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.
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.
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.