How To make Salted Eggs
1 1/2 c Rock salt
4 c Fresh water
12 Fresh eggs, preferably duck
-eggs Bring water and rock salt to a boil; cool. Place eggs in a crock or glass jar. Pour salt-water mixture over eggs to cover. Cover crock and let stand in a cool place (not refrigerator) for three weeks. Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately. Yolks should be a bright yellow-orange color and quite firm. The white should be slightly cloudy and still runny. Eggs without a firm yolk should be discarded. To hard cook, cover with fresh cold water and simmer for 20 minutes. Shell an quarter. Serve with hot rice or congee. NOTE: Salted duck eggs may be purchased in mud-pack form or in brine in Oriental markets. If in mud pack, scrape off mud, wash well and proceed with recipe. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. Posted by Stephen Ceideburg September 7 1990.
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How to make SALTED EGG - Trứng muối | Helen's Recipes
Ingredients:
10 eggs
1 liter water
200g salt
spices of your choice: ginger, star anise, cinnamon stick, black cardamom, cloves, etc.
How to make cupcakes with salted eggs (Banh bong lan trung muoi)
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How to Make Salted Eggs Deliciously Oily | just 3 to 6 weeks | #filipinorecipe | #pinoyfood
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Filipino and Asian Food
How to Make Salted Eggs easily - nagmamantika na just in 3 to 6 weeks. Now a days, it's really hard to find this oily salted eggs in the market. We love this version, hope you'll love it too. Bon appetit. All ingredients are optional, modify as per your liking. Take everything in moderation. Health is Wealth.
How to Make Salted Eggs Deliciously Oily | just 3 to 6 weeks
Ingredients:
12 pcs - Duck Eggs
3 pcs - Chicken Eggs
1 Container
1 pc - sealed plastic bag to press down the eggs
Salted Eggs Solution:
8 cups - water
1 & 1/2 cups - coarse Salt
2 tbsp - black Peppercorns
1/2 cup - brown Sugar
3 to 6 Weeks Fermentation time
Note: Fermentation is faster in hot weather & slower in cold weather
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Chinese salted egg yolk recipe - My Favorite Savory Ingredient
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Salted egg is a very popular Chinese ingredient made by soaking duck egg in brine. It is wildly used in many desserts like pastry, zongzi, moon cake.., it also can be cook with many other ingredients like tofu, crab, shrimp to bring a rich oily salty flavor. Usually, the normal way will take months to make salted egg because you have to soak the egg in the brine. But today we just do the yolk. It will only take one night. It is absolutely delicious and easy to make.
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Ingredients:
- duck eggs
- salt
- High levels of alcohol wine
- You can use any egg. I like duck eggs because they got bigger yolk than the chicken egg. And most of the times we will only use the salted egg yolk.
- Crack them all into the bowl and don’t break the egg yolk.
- Carefully wash the shell. Dry it up completely.
- Put some salt into the shell. I put about 1/2 tsp of salt in each. Try to cover it evenly.
- Next, put the yolk back into the shell.
- Then cover it with another layer of salt. Don’t need to worry about how much salt, just cover it completely.
- Last step. Add about 1/8 tsp of the high level of alcohol in each egg yolk. Because duck egg has a weird smell and adding alcohol will help that.
- Cover it. Let that sit in the fridge overnight. Or you can wait few more days if you are patience; the egg yolk will taste even better.
- Next day, It became firm and transparent. Wash off the excess salt. It is so shiny and beautiful. Looks like gummy sugar. Put it in the high alcohol level wine for few second. This will kill the bacteria so it lasts longer.
- How do we save this thing? You can put it in a jar that is full of vegetable oil. It will last 2 weeks in the fridge.
Like I said in the beginning, there are many ways to use this, so I hope you give this a try soon because I got tons of recipes waiting for you.
The EASIEST Creamy Salted Egg Yolk Chicken
OPEN for ingredients! This is the sauciest, creamiest and easiest Salted Egg Yolk Chicken you will ever make!
Salted Egg Yolk Chicken is a beloved Singapore and Malaysian *zi char* restaurant/hawker dish of fried chicken bites slathered in a creamy, sweet and savoury salted egg yolk sauce. This is also so incredibly easy to make at home. I used chicken here, but this recipe works with squid and prawns as well. I made a Salted Egg Yolk Calamari a while back, and this recipe is even easier to make!
More info here:
-
Timestamps:
00:15 - What are Salted Egg Yolks?
00:40 - How to prepare and cook salted egg yolks?
01:03 - Marinating chicken for frying
01:32 - Shallow frying the chicken for easy, crispy results!
02:13 - Making the Salted Egg Yolk Sauce
03:27 - Put it all together
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Ingredients:
- 300g Chicken, cubed
- 1/4 tsp Salt
- 1/4 tsp White Pepper
- 3 tbsps Cornstarch, or enough to coat
- 1/2 cup Cooking oil
Sauce:
- 4 Salted Egg Yolks, steamed and mashed
- 2 tbsps Butter
- 2 cloves chopped Garlic
- 2 stalks of Curry Leaves
- 2 Thai Bird’s Eye Chilis or Cili Padi
- 1 cup of Evaporated Milk (or Milk)
- 1 tbsp of Condensed Milk (or sugar)
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