2 Solutions for Make Salted Eggs

Just like vegetable meat, eggs can be preserved, too. Salting eggs is one way of doing it. They taste good with tomatoes. They are ready to be serving and not messy for people who do not want to be bothered with saucy preparations when bringing packed meals.

Being able to prepare salted eggs on your own saves money because they cost a lot more than raw ones. If desired, you can get a business started on salted eggs. They can be sulk like hot cake.

Procedure of Salting Eggs in Brine Solution

Ingredients: 

• 12 ducks eggs
• 12 cups water
• 6 cups salt

Procedures:

1. Boil 6 cups salt w/12 cups water. Cool the mixture after boiling
2. Carefully place 12 ducks eggs in a wide mouth glass jar.
3. Pour the brine solution into the jar. Weigh down the eggs w/a plate to keep them from floating, or use instead of a jar a sealed plastic bag filled with the salt solution.
4. Cover the mouth of the jar w/perforated paper. Keep the jar in a cool dry place.
5. Try one egg after 12 days. Soak the eggs again for 5 days more if the dried egg is not salty enough. When the eggs are salty enough boil them for 10 minutes. Color the egg’s shells if desired.

Procedure of Salting Eggs in Clay

Ingredients: 

• 12 ducks eggs
• 12 cups of Clay
• 12 cups salt 

Procedures:

1. Mix 12 cups of clay & 12 cups salt. Add water to the mixture and mix thoroughly.
2. Transfer to a pot a considerable amount of the mixture.
3. Wrap the 12 eggs w/clay. Arrange the eggs in the pot allowing 1-2 inches of space to prevent breaking of the shells.
4. Pour the remaining mixture into the pot. Store the eggs.
5. Taste and egg after 15 days. If it is not salty yet, restore the eggs.
6. When salty enough, hard boil the eggs. Add red food coloring into water to make colors in shell.