How to make salted egg

Make salted eggs 

A reminder! 

Preferably make salted eggs must use dried eggs, if the eggs are wet, it should be handled on the spot (after collected from the house). egg wash, drain and dry. Its purpose is to remove water trapped in the egg. 

Why eggs are very sensitive to water? 

Because on the surface of the eggs have tiny little pores that allow the entry of water into the egg.These  small pores are not visible to the naked eye it only can be seen only through a microscope. The water may brings with it a bacteria that may rotten the eggs. 

Make salted eggs using salt water. 

Boil water and pour it with salt, bit by bit, stir it and repeat this process until the salt cannot dissolve. This indicates that the salt in the water is already saturated. Fill the water into a suitable container (bucket, water barrels, etc.). 

Put the eggs into a solution, Cover the bucket with a lid that fit (trays, plates, etc.) This is to avoid any dust to enter the container. 

After 3 days fermented, take 2-3 eggs to try. if it’s still less salty, ensiled again until a week and test again. if the taste is good then that it’s. Some people like eggs fermented for 3 days because it tastes less salty. 

After a week of fermented and in a good taste. The eggs should be removed from the salt solution.The longer time will increasingly the salty taste. The best storage place is in the chiller room on refrigerator. Do not store in the freezer because the eggs will turn into ice and will crack.

Make salted eggs using clay. 

Materials required 

1-Duck egg that has been cleaned 
2-Salted water. The preparation are same as above topics. 
3-Red clay or soil (top soil) that is no rock and sand, must be clean and odorless. if it’s hard to find you can go and ask the seedlings or landscaping shop. 
4-Rice husk or wood dust. can be purchased from rice mill or sawmill. This dust need to be burn until become a black dust.

How to make them

Firstly, the clay and black  dust should be steamed to kill any bacteria that may be found therein.

Once steamed, the clay is dried and ground into powdery. Put the clay into the saturated salt solution and stir well until it shaped like a paste.

Dip the eggs into the mixture of clay and salt until fully submerged and roll the egg on black dust until the entire egg is covered by black dust.

Put the eggs into the appropriate containers such as boxes, basins, etc. (avoid container made ​​of metal).

Write the date of made, and keep the eggs safe and dry place at room temperature.

After 3 weeks on, you can try this egg. Normally after a month fermented, these eggs are ready to be sold.

Any questions, comment or else please contact me

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To be continued...this blog is under construction