EGG - Homemade Salted Eggs (家居咸蛋）

By Aemelia

Ingredients

• Some chicken eggs (“White” shelled kampong chicken eggs or duck eggs preferred)
• Some Chinese cooking wine or any cooking alcohol
• Adequate salt to cover the eggs (sea salt preferred)
• A bottle to accommodate the eggs (Glass bottle preferred)

Details

Adapted from kwgls.wordpress.com

Preparation

Step 1

Rinse the eggs with the cooking wine. In a sterilized bottle, put some salt and arrange the eggs as compact as you can. Cover all with the salt. If there is any cooking wine left, pour inside the bottle. Pour adequate COOLED COOKED WATER to cover the eggs. Close the lid and let it sit inside the bottle for at least 3 weeks – 4 weeks.

After 3 weeks, take out an egg, crack and check if the yolk has harden. Otherwise, you will have to wait until all the yolks have harden.


Note:
White colour kampong chicken eggs are preferred. Tell your egg supplier that you need yolks that are orangey. Duck eggs if available is still the best choice. Cooking wine will enhance the colour the egg yolks.

Check the eggs and ensure that there are no crack in the eggs.

If you are not willing to use so much salt, the basic ratio is 1 cup of sea salt to 4 cups of water. However, in this illustration, I have used about 1 cup of salt to 1 cup of water as I believed it will expedite the process. The salt did not dissolved in so little liquid. Overall salt that I used is about SS1.50.

In this adventure, about 3 are not as hard as I wanted. Possibly they are those that floated on top of the saline water.