Chinese salted egg recipe anyone?
My mom used to make salted duck and chicken eggs when I was a kid, but she said she can't remember the recipe anymore. I said didn't you just leave them in salt and water for 30 days? But she said there's a couple of spoons of acid in there. Acid? Does anyone have a recipe? TIA.
Not sure if this is what you are looking for, but this is the way my Korean MIL does salted eggs - she says that this "Chinese Style". You can use chicken eggs but the flavor won't be as "rich".
Chinese Style Salted Eggs
1 gallon lidded glass Jar
4 quart cooking pot
12 Duck Eggs
3 quarts water
1 tablespoon baking soda
1 tablespoon rice vinegar
2 tablespoons Shaoxing wine
Pour water into cooking pot and bring to full boil.
Turn off heat and add salt until water is saturated (a layer of salt should form on the bottom of the pot).
After brine has cooled you may add the baking powder and EITHER the rice vinegar OR the Shaoxing wine. Mix well.
Carefully place uncooked eggs into the jar.
Gently pour the brine into the jar until eggs are covered.
Cover and let stand in a cool shaded place for at least 14 days, but no more than 60 days.
At 14 days test one egg - The white should be cloudy and liquid, while the yolk should be firm and bright orange.
Suggested Uses after Curing:
Cook the eggs in softly boiling water (simmer) for roughly 45 to 55 minutes.
Serve with rice porridge.
Discard whites and use egg yolk as filling for various Asian pastries, buns, or dumplings.