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Salted Eggs

August 12, 2016 by Rosa Leave a Comment

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Nothing is more joy and satisfaction  when you see  your homemade salty eggs are

successfully  made  by simply use salt and water , or a bit extra with spices and rose wine

after 28-30 days…

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Ingredients: 

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1: duck eggs, coarse sea salt,  rose wine , star anise,clove, amomun,licorice

Steps:

1: wash ,drain and dry the eggs

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2: put water and coarse salt into a pot, (salt/water 1:5 ..1 cup salt..5 cups of water)

add spices,stir and boil with medium heat till salt dissolved,

remove  from heat,set aside and cool.

 

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3: carefully put the eggs into the glass container….

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4: pour brine and 3-5 tbsp of rose wine  over the eggs, make sure all eggs are immersed in the brine…..

and label the date…

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5: cover and seal the lid, put aside in a cool dry place  for 28-30 days .

* ( use 1 or 2 small plates  to weigh down  the eggs if some of the eggs float  )

 

6: after 28-30 days, take 1 egg out and test it… when it has the taste you prefer,

remove them  all out from the brine, rinse and dry, put  into  an egg carton  or a basket,

and  keep in fridge  before  use.

 

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* Homemade salty eggs are best served with a bowl of hot porridge

   on a cosy day.*

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or can be fried with bitter gourd or flat noodle…

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     lots of options and fun with homemade  salty eggs, always standby on odds day too!

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Filed Under: Asian, Asian Festival, Asian snack, Traditional Asian

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