SALTED EGGS RECIPE RECIPES
SALTED EGGS (ITLOG NA MAALAT) RECIPE - FOOD.COM
A traditional delicacy of the Philippines. It is also known as 'itlog na pula' or red egg because it is usually dyed red. correct me if im mistaken but I think the traditional way of making this is by covering the egg in mud. We usually eat this with tomatoes, fish sauce, etc. I haven't tried doing this particular recipe though.
Total Time 7210 minutes
Prep Time 10 minutes
Cook Time 72
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Wash eggs.
- Place the rest of the ingredients in a large container with a lid.
- Mix until salt is completely dissolved; let cool.
- Add eggs (Make sure the eggs are completely submerged. The eggs will have a tendency to float to the top. Use something to put on top of the eggs to ensure the eggs remain submerged once the lid is closed.) Leave in room temperature for 30 days.
- After 30 days, boil eggs.
- When cool, refrigerate.
- Enjoy!
Nutrition Facts : Calories 79.5, FatContent 4.8, SaturatedFatContent 1.6, CholesterolContent 186, SodiumContent 11392.9, CarbohydrateContent 1.1, FiberContent 0.2, SugarContent 0.2, ProteinContent 6.4
SALTED DUCK EGGS RECIPE - FOOD.COM
A Chinese delicacy eaten with meals as a side dish. Salted Duck eggs are also used as a filling for moon cakes and many glutinous rice dumpling recipes. Wonderful when eaten dipped in Chinese mustard and soy sauce. Prep time is generous while "cook" time is at minimum 30 days, maximum 40 days. This recipe is courtesy of Christine Recipe, http://en.christinerecipe. The best salted duck eggs have a briny aroma, translucent egg whites and a bright orange-red yolk.
Total Time 19 hours
Prep Time 1 hours
Cook Time 18 hours
Yield 12 12, 24 serving(s)
Number Of Ingredients 6
Steps:
- Sanitize your glass container. Boil enough water to fully fill your jar. Allow water to cool just enough so as to not damage your jar when you pour it inches Wait a minute or two, pour the water out and allow your jar to air dry.
- Inspect your eggs for cracks and breaks. Damaged eggs should be exchanged out. Rinse, drain, and set aside.
- In a good sized saucepan being the water, salt, star anise, and peppercorns to a gentle boil. When the salt has completely dissolved turn off the heat and let cool completely. When the brine is cold add the Shaoxing wine. Stir to mix well.
- You will want to make sure your eggs are completely un-damaged one more time. Stack the eggs carefully in the jar.
- Pour the brine over the eggs. If they float above the brine place a weight (i.e. a small sauce plate) on top of the eggs.
- If your jar has a tight fitting lid then cover and label with the date made and the date 40 days ( max ) forward. At 30 days open the jar, remove and boil an egg and taste for saltiness. If the taste is satisfactory then you can remove eggs from jar and place then in a container and refrigerate.
- They will keep in the fridge for 2-3 weeks.
- If your jar lid feels a bit loose take a piece of waxpaper to place over the opening then put the lid on . Label and test as above.
- The dark orange-red yolk is a normal and highly desired effect. It is due to the use of the Shaoxing wine.
Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1.2, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
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