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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5180410
This is the accompanying recipie to make your own Salt Cured Eggs that is used in
WenchintheGears's Nabeyaki Undon Soup.
Nabeyaki Udon Soup recipie can be found: HERE
As requested, here is a super simple recipe for making salt cured eggs. When they are properly salted you'll find the raw yolk to be rubbery and dense in texture while the white is very liquid. The yolks also normally turn a dark red colour but for some reason these yolks remained a dark yellow... still delicious, just less pretty.
The Shells also take on a beautiful gray dimpled look from the salt curing.
Edit: They are also REALLY tasty like this, and they develop a very rich salty flavour from the brine. The yolk in particular is almost smokey.
Okay so the recipe.
Ingredients:
How ever many Eggs you want to cure.
A box of salt, pickling salt is probably best but we use kosher out of laziness.
Teaspoon of Peppercorns
Recipe:
1. Find a container with a wide lid, that is big enough to hold all of your eggs without much extra space. Fill that container with your eggs and then pour cold water in. Now pour off that cold water into a pot very carefully to avoid breaking your raw eggs.
2. Boil the water you poured off your eggs. Once it is at a boil, turn it down to simmer and start adding salt. Start with a cup, then keep adding a 1/4 of a cup at a time until the water stops absorbing the salt. A super saturated salt solution will start forming salt crystals on the top of the water's surface.
3. Let the water cool to tepid. Put your pepper corns in with your eggs (these are just for preservation) and pour in the tepid water. Now seal it up.
4. In my experience the eggs should be left to mature in the brine for at least 20 days. After that it is to your taste as to how salty you want the eggs to be. You shouldn't need to refrigerate your eggs during the this process... Unless you live in Australia or something ;D Generally speaking they should be around room temperature otherwise it might impede the brining process. Once the eggs are brined after the 3 weeks, they will last for a VERY long time in the fridge. In fact, using traditional methods and vacuumed sealed, salt cured eggs will last indefinitely!
Once again, keep in mind that salt cured eggs will have a very dense yolk and won't be good for baking or making desserts... but they will still be good for eating hard boiled with congee or soups. I have managed to scramble them to make egg drop soups before though. Good luck in the kitchen! :D
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5180410
This is the accompanying recipie to make your own Salt Cured Eggs that is used in
WenchintheGears's Nabeyaki Undon Soup. Nabeyaki Udon Soup recipie can be found: HERE
******************************As requested, here is a super simple recipe for making salt cured eggs. When they are properly salted you'll find the raw yolk to be rubbery and dense in texture while the white is very liquid. The yolks also normally turn a dark red colour but for some reason these yolks remained a dark yellow... still delicious, just less pretty.
The Shells also take on a beautiful gray dimpled look from the salt curing.
Edit: They are also REALLY tasty like this, and they develop a very rich salty flavour from the brine. The yolk in particular is almost smokey.
Okay so the recipe.
Ingredients:
How ever many Eggs you want to cure.
A box of salt, pickling salt is probably best but we use kosher out of laziness.
Teaspoon of Peppercorns
Recipe:
1. Find a container with a wide lid, that is big enough to hold all of your eggs without much extra space. Fill that container with your eggs and then pour cold water in. Now pour off that cold water into a pot very carefully to avoid breaking your raw eggs.
2. Boil the water you poured off your eggs. Once it is at a boil, turn it down to simmer and start adding salt. Start with a cup, then keep adding a 1/4 of a cup at a time until the water stops absorbing the salt. A super saturated salt solution will start forming salt crystals on the top of the water's surface.
3. Let the water cool to tepid. Put your pepper corns in with your eggs (these are just for preservation) and pour in the tepid water. Now seal it up.
4. In my experience the eggs should be left to mature in the brine for at least 20 days. After that it is to your taste as to how salty you want the eggs to be. You shouldn't need to refrigerate your eggs during the this process... Unless you live in Australia or something ;D Generally speaking they should be around room temperature otherwise it might impede the brining process. Once the eggs are brined after the 3 weeks, they will last for a VERY long time in the fridge. In fact, using traditional methods and vacuumed sealed, salt cured eggs will last indefinitely!
Once again, keep in mind that salt cured eggs will have a very dense yolk and won't be good for baking or making desserts... but they will still be good for eating hard boiled with congee or soups. I have managed to scramble them to make egg drop soups before though. Good luck in the kitchen! :D
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5180410
Category Photography / Tutorials
Species Unspecified / Any
Size 338 x 450px
File Size 208 kB
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