How to make salted eggs
Materials:
Duck eggs or chicken eggs
Procedure:
1. Select good quality eggs.
2. Prepare brine solution [100 deg. Salinity] by boiling 4 cups water plus 1 and 1/2 cups coarse salt or 1 ΒΌ cups refined salt. Cool. Strain to eliminate dirt particles.
Clean eggs in plain water and soak in the cooled brine solution. Container must be glass or plastic.
3. In a separate plastic bag, put brine solution to be placed on top of the eggs to push them down. Do not use any hard materials in order not to break the eggs.
4. Cover container with cheese cloth.
4. Curing time is set at room temperature for a period of 10-12 days for chicken eggs, and 12-19 days for duck eggs.
5. After curing, wash eggs and boil in plain water for 30 minutes without cover.
6. For coloring, dissolve 1 tsp. granna powder in 1 liter [4 cups] water and bring to boil.
7. While boiling, dip eggs placed in net [6 pcs. At a time] for 10 seconds.
Salted eggs can be kept at room temperature for one week and two weeks in the refrigerator.
Source: www.da.gov.ph, photo courtesy of flickr.com
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