Salted eggs is something my mom started making when I moved back to LA. This is actually her friend’s recipe. It is so simple with so few ingredients, but makes something so yummy. After the eggs are cured, they are then used as substitutes for normal eggs. Personally, I love them so much more than normal eggs because they have so much more flavor! I tried to include all the little tips and tricks we learned testing this recipe below. I hope you try it!
Ingredients, Substitutions & Adjustments
There aren’t any substitutions for this dish because there are so few ingredients. To make these salted eggs, you will need eggs, rice cooking wine, and salt. Make sure you are using raw eggs in the shell. Do not cook them. The wine and salt will work to preserve and cure the egg. As it cures, both flavors, especially the salt, will penetrate the eggs through the shell.
Making salted eggs
First clean your eggs. Wash and pat them dry. Add the cooking wine and salt to separate bowls. Dip an egg into the rice cooking wine and then coat it with a thick layer of salt. Wrap it with plastic wrap and place it in an air tight container. Repeat this process for the rest of the eggs. Once done, place the containers at room temperature for a month before using. A done salted egg will have a solid yolk and watery whites.
Tips on how to make and store salted eggs
Coat the eggs with a THICK layer of salt
In our first batch, we coated a few eggs with a thinner layer of salt, and those eggs didn’t have a yolk that was as solid as the ones with the thicker layer of salt.
How do you store salted eggs?
Make sure to cure the eggs at room temperature for the best results. You can also store the eggs at room temperature after they are fully cured. The salt will help preserve the eggs.
How do you use salted eggs?
You can essentially use the salted eggs in place of regular eggs in your recipes. Since salted eggs are inherently salty, make sure to mix them with regular eggs, so the salted flavor is not overwhelming. As a rule of thumb, the whites are saltier than the yolk, so if you want to reduce the salted egg taste in a dish, use only the yolk.
Some dishes you can make with salted eggs are Cha Trung Hap, fried rice, and even omelettes. My personal favorite is Cha Trung Hap or Vietnamese Steamed Egg Meatloaf. When my mom makes it, she replaces 2 regular eggs with salted eggs. They make this dish SO. MUCH. BETTER. There’s just so much more flavor! I would highly recommend you try it. Another great way to use these salted eggs is to separate the egg yolk from the whites and use the yolks to make mooncakes for the Mid Autumn Festival!
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If you made this dish, I would love to see!
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How to Make Salted Eggs
- Wash and clean your eggs. Pat dry.
- Add the cooking wine to a bowl. Add the salt to another bowl.
- Dip an egg into the cooking wine and then coat it with a thick layer of salt. The thicker the layer, the better the result.
- After coating the egg, wrap with plastic wrap and place in a jar or any air tight container. Repeat this process for all the eggs.
- Keep the jars at room temperature for a month. After a month, the salted eggs should be ready to use! A done salted egg will have a solid yolk with watery whites.