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.
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