I'm a simple girl at heart ... GIRL?! *Ahem* ... Let me rephrase that ....
I'm a simple person at heart.
I like simple things.
I'm comfortable in jeans and a t-shirt.
I wear very minimal make up and that's if I have to.
I like the simple things in life (but I need the air conditioner. If you live in this part of the world, you would too)
And, I like simple food ... most times.
Mum used to make me eat rice congee/porridge when I was sick .... I hardly get sick, but I'd still developed a dislike for congee. I call it "Sick Food". But mum knows me too well and she'd include two halves of a hard-boiled salted duck egg, some braised soy beans/peanuts in soy sauce and some pickled mustard greens. And I'd be happily swallowing 2 bowls of congee ... ok, maybe I wasn't thaaaat sick.
So, when I saw this Homemade Salted Eggs post at Sonia's, I knew I had to make these, or at least try to, at least once ... just to know how.
Not that it's expensive to buy from the shops or there's any difficulty getting them, it's just a condiment that's also getting pretty popular these days. The restaurants have come up with the latest craze .... salted egg yolk everything. There's salted egg yolk pumpkin, crab, fish, shrimp, chicken, vegetables .... all of which I love!
Oh, wait .... this is turning into something not so simple after all , whoops.
Secret's out ... I need to make those dishes for myself at home! That's my weakness ... food. Makes you wonder why I have to keep getting new jeans every so often.
Well, I tried the recipe and it turned out really well, except that I thought it was a lot saltier than what I'm used to. Maybe I'll try to reduce it by a few days.
I'm very happy with it and this won't be a one time experiment. In fact, I've already started on the 2nd batch and I'm also trying it out with chicken eggs.
[Here's the update: I have been asked about making this with chicken eggs and fortunately I had a batch ready yesterday. Honestly, don't even bother with chicken eggs. It's nothing as good as duck eggs. Salted chicken eggs tastes just like regular hard-boiled eggs dipped in a little salt. Duck eggs (esp the yolks) have a very rich milky flavor. My suggestion for those who can't get or have difficulty getting duck eggs is to use goose eggs ... assuming that's an easier find. *shrug*.
Unless maybe, you're adventurous enough to try it with ostrich eggs ... tell me about it if you do.]
For Sonia's step by step guide and more beautiful pictures, click here.
I've reduced the recipe by half for this round since it was suppose to be a test batch. Besides, I didn't have a container large enough to fit too many eggs.
8 duck eggs
200g coarse salt
500 ml water
Wash eggs well and dry with a soft cloth or paper towels. (Do not soak eggs).
Place salt and water in a pot and boil until salt is completely dissolved.
(*Note: I've found that not all the salt could dissolve but that's ok. Read on ...)
Leave to cool. (You'll notice the salt starting to crystallize around the pot. That's when you know the salt to water ratio is correct). Strain.
Place eggs in a large, clean glass jar, add the salt water solution.
(Make sure the eggs are completely submerged. To help the eggs stay submerged, I'd filled a small plastic bag with air, sealed it and placed it on top before replacing the jar lid).
Store in room temperature for 14 days.
Boil eggs for 10 mins before serving.
FYI: The traditional way to get rid of the shell after it's boiled is NOT to peel the egg as you would with a normal hard boiled egg but to cut the egg in half, lengthwise, then scoop out as you would an avocado.