Anyone know any methods of preserving eggs besides water and pickled lime?
Thanks! I love primary data!Eggs are highly perishable and susceptible to internal quality deterioration when stored above 7 °C. Refrigeration of eggs may be seldom practiced in some developing regions of the world. Therefore, an alternative method, that is inexpensive yet effective, to preserve the internal quality of...pubmed.ncbi.nlm.nih.gov
Interesting thread. Thanks. My wife is real picky about expiration dates and I make quite a few pickled eggs. using some that is near the expiry date. Will have to try this next time.Asian cultures have certain culinary ways of preserving them. The Philippines has their "salty eggs," prepared in brine.
I followed a recipe long ago, and it's good. I used chicken eggs - but I've had a taste of duck eggs, and it's really good.
I read once that duck eggs is best if you're going to use the traditional method of using mud, because duck eggs shells are thicker than chicken eggs. I didn't do it the traditional way. I followed a similar recipe below.
Salted eggs- the traditional method
Commercial salted eggs or itlog na maalat are made by “brining” fresh duck eggs in mud made of equal parts clay and salt moistened with water. The eggs are individually dipped in the mud bath to fully coat and are then allowed to cure for 15 to 18 days, depending on the eggs’ size.
- 12 duck or chicken eggs
- 5 cups water
- 1 1/2 cups coarse salt
- In a pot over medium heat, combine water and salt. Bring to a boil, stirring until salt is completely dissolved.
- Remove from heat and allow to fully cool.
- Place eggs in a large container. Add the brining solution, making sure the eggs are fully submerged.
- Weigh down with a small plate or a plastic bag filled with water. Cover and keep in a cool, dry place for about 18 to 21 days.
- Drain eggs from the solution.
- In a pot, place eggs and enough water to cover. Over medium heat, bring to a boil, uncovered, for about 20 to 25 minutes or until hard-boiled.
- Drain eggs and allow to cool. Store in the refrigerator.
***Note: someone says to boil the eggs for 2 minutes BEFORE putting them in brine, and then about
10 minutes more AFTER pickling.
Now, you got me wanting to do this again. I'd experiment doing both version and see the difference.
They're delicious eaten with fresh tomatoes, or as a side dish with chicken-rice soup or, as topping for the Chinese congee (thick rice porridge). It's versatile in a SHTF scenario.