Salted eggs
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Salted eggs
  Eggs    Chinese    Appetizers  
Last updated 6/12/2012 1:01:32 AM. Recipe ID 24820. Report a problem with this recipe.
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      Title: Salted eggs
 Categories: Chinese, Appetizers, Ceideburg 2
      Yield: 12 Eggs
  1 1/2 c  Rock salt
      4 c  Fresh water
     12    Fresh eggs, preferably duck
  Bring water and rock salt to a boil; cool.  Place eggs in a crock or
  glass jar.  Pour salt-water mixture over eggs to cover.  Cover crock
  and let stand in a cool place (not refrigerator) for three weeks.
  Remove eggs from salt bath and store them in the refrigerator if not
  ready to use immediately.  Yolks should be a bright yellow-orange
  color and quite firm. The white should be slightly cloudy and still
  runny. Eggs without a firm yolk should be discarded.  To hard cook,
  cover with fresh cold water and simmer for 20 minutes.  Shell an
  quarter. Serve with hot rice or congee.
  NOTE:  Salted duck eggs may be purchased in mud-pack form or in brine
  in Oriental markets.  If in mud pack, scrape off mud, wash well and
  proceed with recipe.

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Recipe ID 24820 (Apr 03, 2005)

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