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Eggs are the food of high nutritional value and can be used by all ages from infants to adults. In terms of nutrition, eggs are a source of protein, calories and minerals. And in addition, eggs are the food most easily digested and can be 100% utilized by the body. Eggs are also a source of vitamin A. Eggs can be consumed in the form of raw or cooked.
Eggs if left alone in the open air for long periods, can experience changes or damage. And changes can be detected / known from outside is reduced weight, increased volume or content, skin discoloration, mildew and stains of blood in the egg contents. The main cause of decline in the freshness of eggs is the volatility of water from the inside surface of the egg and the entry of microbes from the pores of the shell. Eggs can be made salted eggs by immersing the eggs in a solution of salt water or wrap the egg with the dough clay, rub or bricks powder.
The Process of Making Salted Egg
Ingredients :
1. Duck Egg
2. Coarse salt
3. Rub ash/clay/powder bricks
How To Make :
1. Choose a good egg, then washed
2. If the egg is too dirty, it can be cleaned with soap and dab gently rubbed with coconut husk with a washed, until the smell of soap disappeared. Then drained and dried eggs until the skin is dry.
3. Make the dough from the ashes and salt scrub, with a ratio of 1: 1. The dough can also be made from a mixture of clay or brick powder and salt, with a ratio of 1: 1. Making the dough, the material will be used mixed with water until the dough is easily formed.
4. Eggs that have been cleaned, wrapped in dough until all wrapped up. Place in crock or plastic bucket, store and allow for approximately 10-14 days. Storage duration will affect the taste of eggs. The longer it is stored, the eggs will be more salty.
5. After 10-14 days, egg dough wrapper is opened. Eggs have become salty ..
6. Boil using an open pan (not closed) with a fire that is not too large. The time for boiling is generally 4 hours.
7. Once cooked, drained and given a stamped egg / brands. Salted eggs ready for market.
2. If the egg is too dirty, it can be cleaned with soap and dab gently rubbed with coconut husk with a washed, until the smell of soap disappeared. Then drained and dried eggs until the skin is dry.
3. Make the dough from the ashes and salt scrub, with a ratio of 1: 1. The dough can also be made from a mixture of clay or brick powder and salt, with a ratio of 1: 1. Making the dough, the material will be used mixed with water until the dough is easily formed.
4. Eggs that have been cleaned, wrapped in dough until all wrapped up. Place in crock or plastic bucket, store and allow for approximately 10-14 days. Storage duration will affect the taste of eggs. The longer it is stored, the eggs will be more salty.
5. After 10-14 days, egg dough wrapper is opened. Eggs have become salty ..
6. Boil using an open pan (not closed) with a fire that is not too large. The time for boiling is generally 4 hours.
7. Once cooked, drained and given a stamped egg / brands. Salted eggs ready for market.
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