Salted egg is versatile, both as a condiment and a dish in Filipino cuisine. It’s bursting with umami and is used as a great flavor enhancer in sweet and savory dishes.
Large jar with lid or any food-grade containerenough to fit the eggs
Dark clothto cover the jar
Instructions
Place the water and salt in a medium saucepan. Stir and simmer until the salt is dissolved. Turn the heat off and set aside to completely cool. This will be your brine.
Wash the eggs and gently arrange inside the jar. Slowly pour in the cooled water-salt solution. The eggs have to be completely submerged in the brine. If not, or add about ½ - 1 cup of water inside a small ziploc bag and seal. This will push the eggs down. Cover the jar with the dark cloth and leave in the cupboard for 3 weeks.
After 3 weeks, test its saltiness by placing 2 eggs in a small pot. Cover with water and bring to a boil on medium heat. Once boiling, cook for 15 minutes. Cut open one and try if it’s salty enough for you. If not, leave the rest in the jar and wait for another week before boiling,
Notes
*Make sure all the eggs have no cracks. Duck eggs can be used, if available.
*I used chicken eggs but if you prefer duck eggs, test one after 3 wks. You may need to add one more week because of its thicker shells