Salted eggs are preserved eggs done by soaking them in a mixture of clay and salt for a period of time. Salted eggs are usually made using ducks eggs however due to availability constraints of duck eggs here in Slovenia, I have decided to use chicken eggs instead.
This is the second time that I made salted eggs here at home using a simple brine solution and I am excited to incorporate them on my sweet treats soon.
- 12 large chicken eggs
- 1 cup coarse sea salt
- 1 liter water
- 5 pieces star anise
- 1 teaspoon peppercorn
- 1 teaspoon cloves
- Rinse eggs and place in a glass jar that is enough to accommodate the total number of eggs and the brine. Set aside.
- Combine the water, salt and the spices in a medium-sized saucepan. Bring to a boil. Stir to make sure that the salt will be completely dissolved. Remove from the heat and allow to cool completely.
- Pour the salt solution into the jar containing the eggs. Eggs should be completely submerged.
- Put the lid on and place the jar at room temperature for 21 days.
- After 21 days, remove the eggs from the brine and place it in a pot filled with tap water – make sure that the water is enough to cover the eggs. Boil over medium heat for 22 minutes – covered for the first 10 minutes and then remove the pot cover for the remaining 12 minutes. For the last 2 minutes, add a spoon of vinegar and a teaspoon of red food coloring and allow to boil further. Remove the eggs from the water and allow to cool completely before storing it in the fridge. Enjoy! 🙂
- Store the cooked salted eggs in the fridge and consume within a month.
- Before putting the lid of your container, place a piece of plastic bag on top of the brine solution to make sure that eggs are completely submerged when covered.
- Spices added on this recipe are optional. You can just skip this if you like.
- When cooking the eggs, only start the timer when the water starts to boil.
- Do not overcrowd your container during the soaking procedure to avoid breakage. It is normal that eggs will float – this means they are fresh. To solve this problem, use clean plastic bags to fill the gap between the brine and the cover. The plastic will weigh down also the eggs going down and this make sure that they are fully submerged. Just be careful not to push to much or put too much plastic bag to avoid breakage.
- Curing period can vary. The first time I made, I extended it up to 30 days. If you are happy with the result upon reaching 21 days, it is totally fine and no need to extend further.
- Dyeing the eggs is also optional. Coloring the eggs red is a practice done in the Philippines to distinguish between the cured and the fresh eggs.
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