Salted eggs
Local name
Method 1 Chicken, duck or quail eggs. Salt, water. Method 2 Duck or chicken eggs. Salt, clay, rice husk or charcoal ash.
Fish normally used:
Fermentation: Method 1
Three weeks for duck eggs and less for chicken and quail eggs.
Method 2
Fifteen to twenty days for duck and chicken eggs.
Storage life: 1 month.
Properties: The egg white is more or less the same as the fresh egg but the egg yolk is solid. The taste is salty and the aroma is characteristic.
No data.
Method 1
Wash fresh eggs and place in a clean glass jar. Dissolve 1 cup of salt in 4 cups of water and boil. Strain the solution through cheese cloth and leave to cool. Cover with brine and weigh down. Close the jar and leave undershade for 3 weeks for duck eggs and less for hen and quail eggs as they are smaller.
Method 2
1. Only duck or chicken eggs are used in this method. Wash the eggs and leave to dry
2. Mix 2 cups of fine salt with 6 cups of semi-solid clay (for 20 eggs) thoroughly and leave for 2 nights to let the salt dissolve. Mix well to obtain a texture suitable for coating the eggs.
3. Coat the eggs with a layer of clay about 1/4" thick.
4. Toss the eggs in rice husk or charcoal ash to prevent them sticking to each other.
5. Place the eggs in a wooden box or earthenware jar and leave undershade for 15-20 days. Care must be taken not to let the clay dry during storage so sprinkle with occasionally.
Boil or fry and eat with rice.