How to tell if a salted egg is bad?

Check for a foul smell, slimy texture, or discoloration. If the egg smells off or looks odd, it’s best to toss it.

Is it OK to eat salted egg every day?

In moderation, yes! However, salted eggs are high in sodium, so eating them daily might not be the best for your health.

Why do people make salted eggs?

Salted eggs add rich flavor and texture to dishes, preserve eggs for a longer time, and are a popular delicacy in many Asian cuisines. Plus, they’re versatile in both sweet and savory recipes!

How to Make Salted Eggs

Description

Salted eggs, a popular delicacy in Asian cuisine, are made by a simple curing process that turns duck eggs or regular eggs into creamy salted egg yolks and savory egg whites. With just a few ingredients and easy steps, making homemade salted eggs is much simpler than you’d think!

Ingredients

Scale

10 duck eggs or 12 chicken eggs. (Duck eggs are bigger)
2 cups salt
6 cups water
Optional ingredients: Add bay leaves, star anise, cloves, cinnamon, or Shao Hsing cooking wine for subtle aromas and enhanced flavors.

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Instructions

Clean the Eggs: Wash eggs thoroughly under cold running water. For homegrown eggs, scrub gently to remove dirt or grime. Make sure to use cold water and hot water, as the temperature can interfere with the curing process.
Prepare the Salt Solution: In a large pot, dissolve cups of salt in boiling water over medium heat. Let the brine cool to room temperature before adding to the jar with eggs.
Combine Brine and Eggs: Place eggs in a glass container. Add your favorite spices here if you'd like additional flavors. Pour the cooled brine over the whole eggs. Make sure they’re fully submerged. Weigh them down with a small bowl, food-safe plastic bag, or cups of clay if needed
Cure the Eggs: Store the glass jar in a dry place away from direct sunlight for 2-4 weeks. The pickling time determines how salty the eggs become.
Test for Doneness: After 2 weeks, boil one raw egg, let it cool, and check the color of the yolk (bright orange) and texture. The salted egg taste should be perfectly salted and creamy.

Notes

Homegrown Eggs: Wash thoroughly, scrub the shells gently, and dry with paper towels before curing.
Egg Size Matters: Larger eggs, like duck eggs, take longer to absorb the brine. Allow enough pickling time for the brine to seep through the egg shells for the best results.
Salt Water: A strong brine solution helps with proper curing. You’ll need a lot of salt to make the process effective.
Weighing Down Eggs: Use a food-safe plastic bag filled with water as a weight to keep the top of the eggs fully submerged.
How salted eggs taste: Salted egg whites can feel a bit chalky if you're not used to them, so chop them up nice and fine for small, flavorful bites that aren’t too intense.

Prep Time: 10
Cook Time: 2-4 weeks
Category: Side dish
Method: Brining
Cuisine: Thai