Saturday 23 April 2011

salted eggs

1 cup water to ¼ cup salt (ratio)
large chicken or duck eggs

plastic or glass container

½ tsp szechuan peppercorn per 1 cup water (optional)

1. To work out how much liquid you need, place your eggs in your chosen container. Pour cold water into the container. Drain the water out to a measuring jar to work out the salt ratio.

2. Dissolve the salt in hot water. Leave to cool.

3. Pour the salt water into the jar to completely cover the eggs. Add the szechuan peppercorn (optional).

4. Label and keep in a cool place for at least 1 month.

5. Remove eggs and store in the fridge. Use as required.

Note :
1. Sea salt or ordinary salt can be used.

2. If you add szechuan peppercorn, the salted eggs will taste peppery. Omit if you want plain unflavoured eggs.

1. Make sure the eggs are totally submerged when the lid is shut. If it floats, add a plate of some sort (not metal) to help keep it down.

2. I use the biggest eggs I can buy as I prefer big egg yolks.

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