Salted Eggs Recipes
SALTED EGG YOLKS
These simple, salted egg yolks are a great garnish for salads, pastas or avocado on toast. Forget Parmesan and get grating these unusual umami yolks
Provided by Barney Desmazery
Time 3h30m
Yield makes 6
Number Of Ingredients 2
Steps:
- Cover the base of a container about 2cm deep in fine salt (crunchy won't work).
- Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
- Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
- Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
- The next day, remove the yolks - they will have hardened to the texture of a sticky gummy sweet.
- Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
- Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.
- Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.
SALTED EGGS (ITLOG NA MAALAT)
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.
Provided by demi_quinn
Categories Filipino
Time P30DT10m
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, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 11392.9, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 6.4
SALTED EGGS
taken from angie's recipes, http://schneiderchen.de/ we used to purchase salted duck eggs before they became a banned imported item. so now my grandma does it with regular eggs. she soaks them in salt water for months. but this recipe takes a few weeks.
Provided by Allotta
Categories Chinese
Time P21DT5m
Yield 10 eggs
Number Of Ingredients 3
Steps:
- Bath the raw eggs in a small bowl filled with rice wine.
- Coat each egg with a layer of sea salt and place them in a Ziploc bag and let stand in a cool place (not refrigerator) for about 3 weeks.
- Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.
- Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.
- At this stage, they will still be raw and ready to add to other dishes. The whites will be really salty, but the yolk will be fatty and delicious. You can boil them and just eat them as a side dish, make a batter to fry seafood in, put the yolks in mooncake/jung. put the yolks in a steamed egg custard -- the possibilities are endless.
Nutrition Facts : Calories 79.4, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 2008, Carbohydrate 0.6, Sugar 0.4, Protein 6.3
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