Salty Solution
Back in January, there were some eggs in the fridge that were about to expire. Although I don’t often eat them, I do like salted eggs, which is why I took the opportunity to make them. Making them was no more difficult than online shopping, and most recipes are fairly similar. The recipe I followed said it would take a month for them to brine, but I found it took no more than two weeks.
Star Anise and Schezuan Peppercorns
The only thing I’ve made with them so far is a clay pot rice with chicken and mushrooms. My favourite thing about clay pot rice is the crispy browned layer of rice that gets stuck to the bottom of the pot. The egg tasted just like store bought, and since there’s always a fear about what chemicals are being put into imported foods, I would make them again. The only problem is that I would have to plan really far in advance if I wanted to eat them and didn’t have any pre-made.
Hi. So how do you make them? I’m interested, I’ve never heard of them before.
Here is a blog that I referred to for the recipe: http://en.christinesrecipes.com/2010/09/homemade-salted-eggs.html
Instead of using Shao Xing wine I used Sake. I found they were ready after two weeks, opposed to the 30-40 days Christine instructs on her blog.
They can be steamed (like I did), or used as an ingredient for something.
Thank you
found you from ohmiomiyage’s blog!
and ooooooooooo i love salted eggs! im going to give this a go!
Neat. Let me know how yours turn out!
We have chickens that lay an abundance of eggs for us. We sold some to a woman who wanted them for just this reason. I’m going to have to try salting them myself sometime. I’m curious how they taste.
You’re so lucky to have access to fresh eggs on a daily basis. Salted eggs are very salty of course, but make a good accompaniment to rice.