It’s the perfect period in time to try out recipes that take a little longer, as these salty eggs, or telor asin. They are allowed to brine in super saltwater in a cool place in the pantry for example for no less than 3 to 4 weeks.
You can also add spices such as cloves, cinnamon, peppercorns and ginger. I use chicken eggs, because duck eggs are not that easy to get here in Holland. I love duck eggs though, especially the salty alternative.
You eat salty eggs as a condiment, by the way. Just like sambal, serundeng or acar with your Indonesian food. Telor asin is a flavor enhancer.
See how I make this? Watch the video below or read on for the recipe in text and images.
Beb Vuyk’s recipe contains saltpeter. This is sodium nitrate E251 and is used, for example, to brine meat. Beb talks about a pinch of saltpeter in 4 liters of saline water. I have not used saltpeter. I wonder if a pinch of saltpeter will make all the difference.
The water should become a saturated saline solution. This means that the water is so salty that it cannot absorb more salt. If crystals form, you know that the solution is saturated.
Beb works with 20 eggs. I use less. We are a household of 3. The recipe is easy to adjust.
Eggs in the Salt # 318 and # 319 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 269.
- 4 liters of a saturated saline solution
- pinch of saltpeter
- 20 duck eggs, possibly large hen eggs.
- Wash and scrub the eggs with a brush.
- Arrange them in a large stone or glass jar. An empty glass battery box is particularly suitable for this. Place the eggs upright.
- Dissolve salt with the saltpeter in boiling water until the water no longer absorbs the salt.
- Let it cool and pour it over the eggs. Make sure the eggs are completely covered in brine.
- Keep them in a cool place.
The eggs must stand for at least 3 weeks. If they stand longer than 4 weeks they become too salty. It is best to remove them from the brine and keep them in the refrigerator.
Boiled Salt Eggs # 319 from Beb Vuyk’s Groot Indonesisch Kookboek, page 270.
- Bring the eggs to the boil with plenty of cold water. Duck eggs should cook for at least 15 minutes and chicken eggs for at least 12 minutes.
- They are served in halves and at room temperature.
- For a liter of water, I use about 400 grams of salt to saturate the water completely.
- I bring a liter of water to a boil and add 350 grams of salt.
- I stir until everything is dissolved and add a few tablespoons until crystals form on the surface.
- I let it cook for another minute.
Now I have to let my saturated saline solution turn to room temperature.
I carefully brush off my fresh eggs and look for a few nice jars to store my salted eggs in.
You can also add spices to the salt mix, such as cinnamon, peppercorns, ginger and cloves. I read on a Chinese blog that in this mix you can also use a tablespoon of sugar in 1 liter of water. I cook the herbs and spices together with the saltwater solution.
Now the eggs can be arranged in glass jars as upright as possible. In the weeks to come the yolk moves down. So when you cut your egg in half it is nice to have yolk in both halves. I pour the cooled brine onto the eggs until everything all the eggs are submerged.
The salt makes the eggs float, so I place a ziplock back with some water or strong paper (like parchment) under the lid, to make sure the eggs stay underwater. Now the pots can be placed in the pantry for 3 to 4 weeks.
3 to 4 weeks
I test my eggs after 3 and after 4 weeks. Beb thinks her eggs are getting too salty after three weeks. I think they are better than expected after 4 weeks. You can also be bold and leave them in for six weeks. The content tends to form a layer of oil on the yolk and egg white; also very tasty.
You can stop the brining process by taking them out of the water after the desired time and keeping them in the refrigerator. Since the eggs have to be boiled before eating, I cook them immediately. Chicken eggs need at least 12 minutes. Duck eggs need 15 minutes.