Homemade Salted Eggs


15 large white eggs(wash and dry first for one day on sunlight)

600-700 gm of salt

1 litres of warm water

1 large bottle (enough for ammount of 3/4 of part water)


Stir salt and water until salt dissolves. Let the solution cool.

Put eggs in a large bottle and pour in the cool.Cover tight and leave in the pantry for 3 weeks. Test one by cooking to see if it is ready. If not, continue to steep a few days longer. As soon as one is ready, remove the rest and leave in the fridge but not for long though. I will cook them and then store in the fridge for future consumption.


~ by sirasain on June 8, 2007.

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