Tips For Serving Salted Egg

Based on the process that we have gone through and experienced. Making salted eggs that are just right in terms of taste and saltiness is not easy and requires patience and the right technique. Here are some tips for fermenting salted eggs using salt water so that they can last a long time:

• Choose or buy quality eggs in terms of shells. Use fresh eggs that are not cracked. Duck eggs are usually preferred because they produce a richer flavor. Duck eggs when fermented absorb more salt than chicken eggs.

• Maintaining the cleanliness of duck egg shells is definitely important because when cleaned, dirt on the egg shells does not enter the pores of the eggs when fermented so the salty taste is more perfect and hygienic. Make sure all eggs are washed clean before soaking. Use warm water or plain water and rub gently to remove dirt. Avoid using soap because it can penetrate the pores of the eggs. We can also use sandpaper to clean dirt from the shells more cleanly.

• Measuring the Right Salt Concentration. For salt water, we usually use a ratio of one kilogram of salt for every two liters of water. This measurement is strong enough to preserve eggs and provide the desired salty taste. It is very important to boil the water and dissolve the salt thoroughly. Once the salt is completely dissolved, let the brine cool to room temperature before using it. Placing the eggs directly in hot brine can cause the shells to crack, which can ruin the fermentation process but before that, make sure the eggs are completely dry before soaking them in the brine solution.

• Make sure all the eggs are completely submerged in the brine. Use a small plate or heavy object to press the eggs down to keep them submerged.

• Store the container of eggs in a cool, dry, and dark place to maintain the quality of the eggs and avoid microbial growth.

• soak the eggs in the brine for 10-14 days, usually for ideal results. The longer you soak them, the saltier they will taste. Taste one egg by boiling it after 10 days to check the desired saltiness level.

• don't forget to always use clean and sterile equipment when handling eggs and brine. This is important to prevent bacterial contamination that can damage the eggs.

• As an additional tip after fermentation is complete, wash the eggs with clean water and store them in the refrigerator to extend their shelf life and maintain their freshness. Or you can also boil it directly and make a product innovation such as being served in the form of new food or salted eggs as a sauce or topping.

By following these tips, you can get delicious and long-lasting salted eggs using the brine fermentation method.