Salted eggs
Salted eggs - should be duck eggs but cannot find here in Okinawa. Used extra-large chicken eggs. Put these to pickle 16 Mar so got couple more weeks to go. My mother said 30 days. 4 cups water & 1-1/2 cups kosher salt, boil to dissolve salt, cool, add eggs. After salting, store in refrigerator, hard boil when want to use. For jook & pork hash.
posted by OkiHwn at 5:32 AM
4 Comments:
So the vinegar and salt penetrate the shell and flavor of the egg inside? Interesting. Never done this before.
So I assume you can get raw Duck Eggs in the Chinatown markets here in Honolulu? How much are they? I assume much more expensive than chicken eggs.
Marukai sells Quail eggs rather cheap at under $2/dozen. The small size makes them good in Ramen. Also good on skewers and grilled Yakitori style, along with chicken.
If there's Chinese salted duck eggs on the table, I prefer it dipped in Shoyu and Coleman's mustard. Goes good with Lup Cheong and hot steamed rice as well. Salty buggah though.
I wonder if you could do this with Ostrich eggs. lol
....mail some of those back home to the former employees of Aloha Airlines which officially closed down operations today.
How long will the salted eggs keep in the refrig? Unboiled? Good for sunnyside as well? -lance
anon - It being April Fool's Day here I first thought it was a joke question!
But anyway, I've kept them six months in the refrigerator. Slat is the age-old preservative. And no , wou could cook a sunny-side one but it would awfully salty!
Only way I've ever eaten it is with jook or steamed pork hash.
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