Another Successful Batch Of Salted Eggs (2007-11-13)
After six weeks in the fridge, the salted eggs are ready! This batch, like every one in the past, comes out great. The yolks are beautifully orange and correctly seasoned.
I used one yolk to make a shrimp dish, something I ate in Sydney
that still makes me drool when I think of it. Since I don't like
to deep fry at home, I poached the shrimps instead of frying
them. I also just used one yolk instead of more not knowing how
salty the dish would turn out. The result is a very mildly salty
shrimp dish not resembling the one I had in Sydney at all! Well,
at least it is much healthier.
P.S. Next time I'll use the glass jars with a tight lid to
brine the eggs. I find that with the plastic container, the brine
can escape through the brim and you end up losing a lot of the
liquid.
Back to top
