🤤 Dad's EASY Salted Eggs (鹹蛋)!

By Made With Lau

Ingredients

Instructions

1. Wash the eggs gently.
2. Stir a little white vinegar into a clean bowl of water, adding more water as needed, so the solution fully covers the eggs.
3. Soak the eggs in the vinegar solution for 30 minutes.
4. Put the salt and the rice wine in separate bowls, large enough to roll the eggs in. The rice wine should be at least 40% alcohol.
5. Take the eggs out of the vinegar solution and dry them gently.
6. Dip each egg in the rice wine so the whole shell is wet.
7. Roll each egg in the salt until it is completely covered.
8. Wrap each coated egg in a square of plastic wrap: lay the egg in the centre, fold one edge over and roll the egg along the film, then twist both free ends tightly closed.
9. Place the wrapped eggs back in the carton, label it with the date, and seal it in a plastic bag. Cure in a cool, dark, dry place for 4 weeks.
10. Use the eggs after 4 weeks; do not keep them longer, as the yolks will start to break down. To keep them longer, crack the eggs, remove the yolks and freeze them.

Summarized from Made With Lau's video. Watch it for the details.

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