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.
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How to Make Salted Eggs
One of the common condiments in Asian cooking. It's super easy that you can make it yourself.
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Servings: 10 eggs
Ingredients
- 8 cup water (2 liter)
- 1 lb salt (500 gr)
- 10 eggs
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 🙂
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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.