Salted Egg is one of the foods you can find in the Filipino breakfast table. Traditionally, it is made using duck eggs, but I couldn’t get my hands on duck eggs so I settled with chicken eggs and it is just equally amazing!
Salted Eggs are traditionally made by curing the eggs in the mixture of mud and salt for 15 to 18 days. In addition, water is added just to moisten the mixture. I am not sure if there is a specific type of mud to be used so I didn’t bother myself to try this procedure.
These days, you can make salted eggs by curing them in a brine solution. What we have to do is just boil water and salt, then let it cool completely. Place the eggs in a jar with lid or any container with lid you prefer and pour the cooled brine solution. Let them sit in the brine solution for 21-25 days. After curing, we can boil the eggs and they’re ready to be enjoyed.
Coloring the eggs is optional. However, if you’d like to do it, here’s what I did…
I mixed 500 ml of water, 2 tbsp of red liquid food coloring and 1 tsp vinegar. I let the eggs sit in the mixture for 10 minutes or so and let them dry.
I always enjoy my salted chicken eggs with rice, a side dish and other breakfast foods. Salted eggs can also be used in both sweet and savory foods. That would be a story for another day.
The eggs can be enjoyed immediately after boiling or can be kept in the fridge to be consumed later. If keeping for later, you can bring the eggs to room temperature before enjoying or can be eaten straight from the fridge.
Notes:
- It is preferable if you use fresh chicken eggs.
- I used 4 parts water and 1 part salt.
- Make sure to let the brine solution cool completely before mixing with the eggs.
- Set a reminder when the eggs would be ready for boiling. I cure the eggs for 21-25 days. As per my observation, the longer you let the eggs sit in the brine solution, the saltier they’ll become.
- Coloring the eggs after boiling is optional, but if you prefer to color them, make sure that the eggs are still hot when you add them to the colored mixture.
I’ve shared a video on how to make these Salted Chicken Eggs on my YouTube channel. I hope you can check it out!
I am taking this delicious dish to Angie’s Fiesta Friday #341. Thank you to Zeba @ Food For The Soul.
Salted Chicken Eggs
Chicken eggs that have been sitting in a brine solution for 21 days and can be enjoyed as savory or can be added to sweet snacks.
Ingredients
- 4 cups 1 liter water
- 1 cup salt
- 6-8 chicken eggs
- Water for boiling the eggs
To color the eggs:
- 500 ml water
- 2 tbsp liquid red food coloring
- 1 tsp vinegar
Instructions
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In a pot, add water and salt. Boil over high heat or until the salt is dissolved.
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Let the brine solution cool down.
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In a jar with lid or container, add eggs. Pour the cooled brine solution. Make sure that the eggs are submerged in the solution. If not, you can get a plastic cellophane and add water to it. Place this above the eggs just to weigh them down.
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Let the eggs sit in the solution for 21-25 days.
After 21-25 days:
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Fill a pot with room temperature water. Add eggs and turn on the stove. Boil the eggs for 12-15 minutes, depending on the size of your eggs. I used extra large eggs (about 75 grams each).
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The eggs are ready after boiling.
But if you want to color them, here’s what I did:
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In a bowl, mix 500 ml of water, 2 tbsp red liquid food coloring and 1 tsp vinegar. After boiling the eggs, drain the eggs and transfer them immediately to this mixture. Let them stay in the mixture for 10 minutes or so. If keeping the eggs after a few days or more, let them dry first before storing.
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You can keep them in the fridge for a month.
Thanks a bunch for spending your precious time with me!
I am also sharing this at
COOKBLOGSHARE WEEK 34 | Full Plate Thursday,499 | #COOKBLOGSHARE WEEK 34 |
