Saturday, July 20, 2013

Make salted eggs at home

Dr Abe V Rotor

Homemade salted eggs, anyone?

Making salted eggs is an old technology, and most likely originated in China.
Here is an easy-to-follow procedure, the old folks’ way.
  •  Mix 12 cups of clay and 4 cups of salt, adding water gradually until they are well blended.
  •  Apply a layer of this mixture at the bottom of a palayok or banga.
  •  Coat each egg with the mixture.
  •  Arrange the coated eggs in layers, giving a space of 3 to 5 cm in between them.
  •  Add the extra mixture of clay and salt on top, cover the container with banana leaves, and keep the setup in a safe and cool place.
  • Try one egg after 15 days by cooking below boiling point for 15 minutes.  If not salty enough, extend storing period.
  • Color eggs if desired. 
Salted egg plus fresh ripe tomato and onions makes a wholesome viand. It goes well with any meal. 

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