13 TIPS ON HOW TO MAKE SALTED EGGS

 Eggs to be used for this purpose would have an intact shell, intact yolk and are embryo free. (Remember, eggs with formed embryos should not be used.) Neither should those with broken shells be used because contamination through these cracks causes spoilage.

In the Clay Method, the best clay to use is contained form the rice paddies.

1. Candle the eggs.

2. Mix one part of salt to two parts of clay (1:2) in a wooden or earthen container.

3. Add water until the clay has the consistency  of thick mud.

4. dip the eggs and let them stay immersed in the clay mud from 12 to 14 days.

5. Remove after the 12^th or the 14^th day.

6. Wash thoroughly.

7. Cook in boiling water for 15 minutes. Store at room temperature.

The Salt Solution Method is less messy than the clay method.

1. In the salt solution method, dissolve 1 ¼ cup of refined salt or 11/2 cup coarse sal for every liter of boiling water. Cool and allow to settle. Pour off the clear solution into another container thru a muslin cloth.

2. Candle the eggs and wash with soap and clean water.

3. Immerse the eggs into the clear salt solution contained in a wide-mouthed jar or earthen container.

4. After 10 days, test the saltiness of the eggs by boiling for 15 minutes and tasting one eggs from the batch. The salting period may be prolonged but should not exceed 15 days. For chicken eggs, the salting period require 10 to 12 days while for duck eggs, 12 to 15 days.

5. Color the eggs in boiling water for 15 minutes.

6. Color the eggs as desired by dipping in hot fuchsine crystal solution (grana).

☺☺☺

Special Credit to: Julio F. Silverio