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Friday, August 24, 2012

Salted Eggs

                                                        My Smiley face salted duck egg

Here is my smiley face salted duck egg.  It is my first attempt on making these salted duck eggs.  Shared the 1st egg with colleagues today and received  good comments from  them.  Nothing beats making your own since you know what you put into the recipe.  I have also tried with 2 chicken eggs and will show you the photo later.


15 duck eggs
1 kg. coarse salt
Enough water to cover all the eggs


1)      Cean the duck eggs and let dry.
2)      Boil the water and put in the salt until dissolve.  Let cool completely.
3)      Put the eggs into a clean dry glass container.   Pour in the salted water to cover the eggs.  The eggs
         will float.  I put in a samll glass sauce plate on top of the eggs so that they are submerged in the
         salted water completely.  Lable the date and wait for one month.  If you do not want the eggs to be
         too salty, 21 days would be perfect.

 This is the salted chicken egg which I preserved for 38 days.  Though it is not as nice looking as the salted duck egg, it does taste almost the same. 

 These duck egg yolks are the 2nd batch of  eggs from the same salt solution I used earlier.  I left them in the solution for 30 days.   I used these egg yoks to put in my Shanghai mooncakes.


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