I often craving for salted egg especially when I made some Rawon (Indonesian style beef stew), but the salted egg I got from Asian grocery is so much different from Indonesian one, I do not like the taste and its texture, it's way way too salty for me.
Commonly salted egg is made using duck egg, but since I do not have duck eggs here I used chicken egg instead. I raised some chicken at the back yard and I was so excited when I found out one of the chicken is giving me a light blue egg, just exactly the same color with duck egg's shell.
To make salted egg, normally we use some kind a sand mixed with lots and lots of salt. Then we cover the egg and let it sit for days up to a week or so, after that then it can be harvested.
The most commons way to cook it is to boil it, but I you can also mix it with nasi goreng or even some other dishes just to give an extra savory and salt flavors.
Since I do not have and do not dare to use any available sands here, I use water instead. Actually I knew this technique from a good friend of mine, at first I was kind a reluctant to try, but I did it anyway. The result was so good and I honestly think the taste is so much better compared to the one I got from Asian Market.
SALTED EGG (Telur Asin)
1 dozen of chicken egg (preferably duck eggs)
2 cups of salt (or more)
2 litters of water
Method :
Mix the water with salt until dissolve, soak the eggs and make sure the water covers it. Use a small plate or any other object and put on top of the eggs so it can be covered by salted water. Put aside for up to 1 week (I some times do more than that). Do not worry the salt will protect the eggs from getting rotten.
After 1 week try to boil one of the eggs, if you satisfied with the saltiness you can harvest it all, if you think it is not salted enough then let it sit in the salted water for another week until ready to be harvested.
6 comments:
Wow! Home-made salted eggs! My family loves salted eggs esp my dad, both my gals and me (the 3 of us love the yolks most)! ;D
I do agreed that those selling in the markets are too salty most of the time. ;(
I should try making my own some day to control the saltiness! Tks for sharing this great recipe, Lina. ;)
PS: Thank you so much for your time popping by by blog just to say 'hello' the other day and I greatly appreciated that! *hugs*
Thanks Lyn ... I guess being away from home somehow made me more creative and less lazy ... LOL ...
Anytime!!! I love spending some time looking trough your blog!! very inspiring!!
Your home made salted eggs look awesome. We tried once we did not turn out quite right. Have to use your method and try again.
mba Lina,
saya lagi coba resep telor asinnya. bentar lagi insya alloh panen hehe.
tp kalo dah panen, apa direbus semua? atau gmn cara nyimpan biar awet?
saya coba cari FB mba Lina, ga ketemu euy.
salam dari Gaziantep
Warteggziantep : makasih banyak udah mampir, telur-nya klo udah siap jangan langsung direbus semua, coba-in satu dulu, takutnya asinnya belon pas. Sy suka kasih garamnya banyak sekali supaya cepet asin dlm waktu singkat.
Klo udah cukup asinnya, yg lain2nya simpan dilemari es spt nyimpen telor biasa.
FB sy memang sy set unsearchable, siapa nama FB-nya, nanti sy invite :) sekali lagi makasih banyak ya :):)
QuayPoCooks : Thank you so much for stopping by :)
I always put extra loads of salt so the eggs can be salty in a very short time, I know it's not healthy but I make this only like once in a blue moon :):)
Post a Comment