"Salted eggs" are a traditional preserved food essential in Thai kitchens. Whether eaten with hot rice porridge or used in popular dishes like salted egg salad or stir-fried squid with salted egg yolk, many may think the process is complicated, but actually, making salted eggs is easier than you think. All you need are duck eggs, salt, and time. Today, we present a simple brine-soaked salted egg recipe even beginners can follow, to get richly oily yolks along with essential tips you must not miss.
The key to making brine-soaked salted eggs is using clean ingredients and the right proportions. Here is what you need to prepare:
1. Fresh duck eggs 10-15 eggs (duck eggs are recommended because their shells are thicker and the yolks have a more attractive color than chicken eggs).
2. Coarse salt 1 cup
3. Water 4 cups (the standard ratio is 1 part salt to 4 parts water).
4. White liquor (rice spirit) 1 tablespoon (a secret tip to help make the yolks oily and remove fishy odors).
5. Glass or plastic jar for soaking the eggs.
6. Plastic bag and rubber band to hold water that will press down the eggs to keep them submerged in the brine at all times.
Once you have all the equipment ready, follow these simple steps:
Gently wash the duck eggs to remove any dirt from the shells, then air dry or wipe completely dry.Caution:If the eggs are not completely dry, they may spoil during the soaking process.
Put a pot on the stove, add 4 cups of water and 1 cup of coarse salt. Turn the heat to medium and stir until the salt dissolves. When the brine boils, turn off the heat and let it cool completely. "Completely cool"
Carefully place the completely dry duck eggs into the prepared glass or plastic jar. Handle gently to avoid cracking the shells.
Once the brine is fully cooled, add 1 tablespoon of white liquor, stir well, then pour the brine over the eggs until fully submerged.
Next, fill a plastic bag with water, seal it tightly, and place it on top of the eggs to keep them submerged in the brine at all times (this prevents the eggs that float from exposure to air, which can cause spoilage). Seal the jar tightly.
Label the jar with the start date for accuracy. Recommended soaking times are:
After the soaking period, rinse the eggs and boil them in water with a small amount of alum or salt added. Boil over medium heat for about 10-15 minutes to get salted eggs with intact shells, easy peeling, and perfectly cooked, oily yolks.
Making salted eggs yourself is one of the easiest and most cost-effective preservation methods. This brine-soaked salted egg recipe that we share will give you clean, safe salted eggs with delicious flavor that suits your taste. You can keep them for family consumption or use this recipe as a basis to develop a product for sale, which is also a great idea for extra income.