Sunday, September 30, 2012

Homemade Salted Eggs

Salty egg yolks
My mother-in-law has been making her own salted eggs since she moved to the United States. My husband told me once that it's the easiest thing to do but I never gotten round to learning from her.

Rack of fresh eggs
With the blog up, I decided to ask her for the recipe for making them and it's indeed the easiest thing to do. =) The keys to making salty egg yolks are fresh eggs and a good quality cognac. Earlier this week, my mother-in-law told me the salted eggs that I made last month were ready for use. Since I was making mooncakes, I decided to incorporate them into the mooncakes

Pretty egg yolk
Grabbing a few, I was happy to see the beautiful yolks shimmering amongst the whites when I cracked them open. Time to make some mooncakes!


12 fresh chicken eggs (Dry with paper towel)
1/4 cup Cognac
3 cup salt

1. Pour cognac into a small bowl. Set aside.

2. Pour salt into a small bowl. Set aside.

3. Roll one egg in the cognac. Make sure the egg is coated with the cognac.

4. Roll the wet egg in salt. Make sure the egg is coated with salt.

5. Place egg in a ziplock bag.

6. Repeat until all eggs are coated with salt.

7. Pour all remaining salt into ziplock bag.

8. Seal ziplock bag. Write the date of manufacture on the bag.

9. Place ziplock bag in an airtight container.

10. Leave container in a dark and dry place for one month.


Tips & Tricks

1. The egg yolk will be hard when ready.

2. The eggs need at least one month to be ready. Do not open the bag during this period.

3. When eggs are ready, you can keep unused ones in the same ziplock bag. These have to be consumed within one month when it's ready.

4. Do not put eggs in fridge.


My Asian Kitchen


This is a bottle of cognac that my mother-in-law used for the eggs. It's key to use a good quality cognac. The cognac gives the salted eggs an additional fragrance. You should be able to get a bottle of this at Bevmo.

No comments:

Post a Comment