John Myers
Ingredients for 1 servings:
- 10 eggs
- Salt
- Water
Instructions
Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes
A traditional recipe
The eggs are boiled for 10 minutes, shocked, each egg lightly cracked and placed in a stone pot or a large glass jar. Then a brine is cooked; it must be saturated with salt so that a test egg placed in it floats to the top. I can’t give ANY information on the amount of salt; it depends entirely on the size of the container. Once cooled, the salt is poured over the eggs; after three days, they are “ripe.” A true salted egg eater turns this meal into a celebratory act: they slowly peel the egg, remove the yolk, add some salt, pepper, mustard and a few drops of vinegar to the egg white, put the yolk back in and slowly mash it on the tongue with relish. Pilsner or Korn beer is a must. Specialists add additional seasoning to the brine to suit their own taste, e.g., caraway seeds, dried herbs, mustard seeds, or spices, even onion salt. A traditional recipe.
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