totori

I stopped buying from supermarket a long time since I do not trust the ingredient being put in to make the salted egg especially the ones from China.

The recipe I used:
30 Eggs
1 cup salt  
1 tsp white vinegar
1 drop oil
little bit tea leaves

Boil salt and let it cool. Cover eggs with water. Place eggs in water for 40 days. Can add more salt if want saltier eggs. The difference of self made one is using chicken egg not duck egg.

Taste good so far.

totori

3# B仔

My salted eggs 冇出油 bor.

I used a 玻璃 jar, I think it's better than plastic ones.

totori

Cool... So I should Boil salt and let salt cool down. But what do you mean by cover egg with water? (boil with water?, or what?) when to add in Salt?
thanks
photo_newbie 發表於 2009/11/9 04:32 PM

Yes boil salt and water together until salt melted. Then let the water cool down before you put egg in salt water, make sure all the eggs submerge in water.

totori

Would like to try your recipe but have some questions.
Do you need to cook (boil) the eggs first, or just put eggs into the brine raw?
And how much water per cup of salt?
eeq20 發表於 2009/11/9 05:40 PM

eeq20 - Put eggs into the brine raw

as for water, I just estimate. I use enough water to melt the salt, and then add enough water until all eggs submerge in water.

totori

totori,
睇原你的REPLY，我係公司都做了少少RESEARCH。。。哈哈，偷懶～ LOL
D人話，浸蛋前，用酒浸一浸，然後COAT WITH鹽精，咁D黃就會靚，又出油，蛋白又唔會太鹹。。。不過最重要係醃製時唔好郁到個CONTAINER，如 ...
B仔 發表於 2009/11/9 06:39 PM

Interesting, so what kind of wine you use? Just plain Chinese cooking wine?

What is 鹽精? So do you mean just cover a layer of 鹽精 before put eggs in salted water?

Yes I totally agreed 唔好郁到個CONTAINER, coz if the egg shell cracks, yucky mold will form.