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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.

Servings 8 eggs
Author Jhuls @ The Not So Creative Cook

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

  1. In a pot, add water and salt. Boil over high heat or until the salt is dissolved.
  2. Let the brine solution cool down.
  3. 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.
  4. Let the eggs sit in the solution for 21-25 days.

After 21-25 days:

  1. 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).
  2. The eggs are ready after boiling.

But if you want to color them, here’s what I did:

  1. 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.
  2. You can keep them in the fridge for a month.