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Ever wondered if making salted eggs at home is difficult and time-consuming? Fear not! Join Mytour to explore the fast, delicious, and incredibly simple way to make salted eggs at home.
Introducing the salted egg dish
Salted eggs are a traditional method of preserving eggs originating from China. By soaking eggs in salt water or coating them with a salted ash layer for a certain period, eggs can be preserved for several months without spoiling. Salted eggs are commonly made from duck eggs due to their large size and rich yolk. Furthermore, salted duck eggs have a delicious, savory, and fragrant taste compared to chicken eggs.
Photo: Xuân Kiều Kado
To use salted eggs, you need to boil or steam them until cooked before peeling. When you remove the outer salt crust, the successfully salted eggs will look no different from regular boiled eggs. However, the taste of salted eggs is very distinctive. The egg white is firm and has a salty bitterness, while the yolk is bright orange or red, with a rich, fatty, and slightly salty flavor. You can eat the salted egg yolk immediately or use it as an ingredient in other dishes.
Photo: Khánh Chi
Salted eggs not only make delicious, flavorful, and innovative dishes but also provide a high nutrient content that is beneficial for health. With nutritional components including protein, fat, and various vitamins and minerals, salted eggs help reduce the risk of cancer, promote eye health, enhance brain function, and boost immunity. Additionally, salted eggs have a higher calorie content than boiled eggs, which helps increase satiety. Therefore, you can incorporate salted eggs into some other healthy dishes in your weight loss menu.
– Salted Egg Duration: 4 weeks
– Serving Size: 5 – 6 people
Ingredients:
- 30 duck or chicken eggs
- 750g salt
- 50ml white wine
- 3L water
- 50g sugar
- Ginger, star anise, cloves
- 6g cinnamon
Processing Steps:
Step 1: To make delicious salted eggs, carefully select evenly sized eggs without cracks. Clean the eggs thoroughly and pat dry with a cloth. Place the eggs in a large container. Wash the ginger, peel, thinly slice, and add to the container.
Image: Collection
Note: Clean the eggshells thoroughly and sterilize the container to remove dirt and odor.
Step 2: Pour water, salt, and the spices (cloves, cinnamon, star anise, ginger) into a pot and place it on the stove to boil. Once boiling, add 50g of sugar and simmer over low heat until the mixture is well combined and fragrant. Then, turn off the heat and let the brine mixture cool.
Image: Thuý Lê
Step 3: When the brine is cool, add 50ml of white wine, stir well, and pour the mixture over the eggs in the container. If the eggs float, place a water-filled bag on top to submerge them. Finally, cover the container and let the eggs soak in a cool place for about 4 weeks.
- See also: 3 Simple and Delicious Salted Egg Sauce Recipes
Quick Salted Egg Recipe Using Dry Curing Method
– Serving Size: 3-4 people
– Preparation Time: 30 minutes
– Salted Egg Duration: 7 days
Ingredients:
- 12 duck eggs
- Vinegar, salt, sesame oil
Processing Steps:
Step 1: Clean the eggs and place them in a container. Cover the eggs with vinegar and soak for 30 minutes.
Image: Lê Sương
Step 2: After soaking the eggs for about 30 minutes, remove them and rinse thoroughly with water to remove the outer membrane. Then, roll the eggs in a bowl of salt to evenly coat the surface and place them in a container, cover with a lid, and let sit for 7 days.
Super Quick Salted Egg Recipe
– Serving Size: 2 – 3 people
– Preparation Time: 15 minutes
– Salted Egg Duration: 8 – 10 hours
Ingredients:
- 6 eggs
- 6 teaspoons salt
- ⅓ teaspoon garlic powder
- ⅓ teaspoon onion powder
- ⅓ teaspoon black pepper
- Cinnamon powder
Processing Steps:
Step 1: Clean the eggs with water and carefully separate the yolks. To separate the yolks without breaking them, gently crack the egg to create a crack in the middle. Carefully separate the shell along the crack line, keeping the yolk on one side of the shell. Once the shell is separated into two halves, repeat the process of transferring the yolk back and forth between the halves to let the egg whites drain out.
Step 2: Prepare the spice mixture for marinating the eggs by combining salt with black pepper, garlic powder, onion powder, and cinnamon powder.
Image: Thu Hà Võ
Step 3: Sprinkle the spice mixture into the empty half of the eggshell, then pour in the separated yolk. Sprinkle another layer of salt mixture over the surface of the yolk, ensuring even coverage around the egg. Place the egg in a secure tray, wrap tightly with plastic wrap, and marinate the eggs for about 8 – 10 hours at room temperature.
After about 8 – 10 hours, the egg yolk will become firmer, and you can rinse the eggs to remove the spice layer and any remaining egg whites. Next, you can either bake the egg yolk in the oven at 150°C for 10 minutes or steam until cooked through.
Homemade Salted Eggs Finished Product
After following the quick salted egg recipe above, you can check if the finished product meets the requirements by observing the yolk. The yolk should have a dark orange color and be firmer than usual, not runny.
To preserve salted eggs for up to a year, you can store peeled eggs in a food container or ziplock bag and keep them in the freezer. If stored in the fridge's cool compartment, they remain fresh for up to 2 months. Alternatively, if you prefer to keep the eggs in their shells, store them in the fridge and consume within 3 weeks.
Photo: Thuý Lê
Salted eggs are commonly used as ingredients in various beloved desserts such as mooncakes, salted egg sponge cake, salted egg custard buns, or salted egg tart. Moreover, this addictive dish also serves as the main ingredient in many unique and tantalizing dishes.
Salted egg sauce adds a unique and stimulating flavor when combined with the savory, rich taste of salted eggs. It enhances the appeal and richness of dishes like salted egg fried rice, broken rice with salted egg pork chop, salted egg porridge, salted egg custard buns, making them even more enticing and flavorful.
Handy Tips for Salted Egg Preparation
Choosing Quality Ingredients for Delicious Salted Eggs
Using fresh, high-quality ingredients is essential for creating delicious dishes. Therefore, the eggs used to make salted eggs must be fresh and free from spoilage or odors. To check if an egg is fresh, you can perform a simple trick by gently placing it in a bowl of water. If the egg sinks to the bottom of the bowl, it's fresh; if it floats or tilts upwards, it's old.
Photo: Xuan Kieu Kado
When using white liquor for quick salted egg preparation, it's essential to choose a type with moderate alcohol content. Immersing herbs with the eggs helps them mature quickly, giving them an attractive color and aiding digestion. However, it's imperative not to use herbs when there are pregnant women or nursing mothers at home.
Eliminating the Fishy Odor of Salted Eggs
After the salt curing period, the egg yolks (especially duck eggs) become solid, no longer runny like raw eggs but still retain a fishy odor and need to be cooked before use. To remove the fishy odor of the eggs, you can follow these steps:
Photo: Xuan Kieu Kado
- Step 1: Remove the salt layer, gently crack to separate the salted eggshell. Discard the egg white and rinse the yolk under running water to remove excess slime.
- Step 2: Soak the cleaned yolk in white liquor for about 2 minutes. It's recommended to use Mai Quế Lộ liquor, which contains alcohol, fennel, cinnamon, and several herbs that effectively eliminate fishy odor.
- Step 3: Remove the yolk and cook it using one of two methods. Steam the yolk for about 10 minutes. During steaming, remember to leave the lid slightly open to prevent condensation from affecting the egg quality. Alternatively, you can bake the yolk in the oven for about 15 minutes at 170°C. Avoid over-baking as it may cause the eggs to dry out or deform.
Here's a detailed guide on quick and simple salted egg preparation from Mytour Blog for you to showcase your skills at home. Hopefully, you can perfect this irresistibly delicious salted egg dish to treat your family.
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