How to Make Salted Eggs
One of the common condiments in Asian cooking. It's super easy that you can make it yourself.
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.
Nutrition
Calories: 62.9kcal | Carbohydrates: 0.3g | Protein: 5.5g | Fat: 4.2g | Saturated Fat: 1.4g | Cholesterol: 163.7mg | Sodium: 17652.8mg | Potassium: 64.3mg | Sugar: 0.2g | Calcium: 41.5mg | Iron: 0.9mg
