Rice cooking wine, salt, and eggs are combined to make salted eggs or salt cured eggs. They are better than regular eggs and keep for a long time.
Servings: 12 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.
Serving: 1egg | Calories: 67kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 18926mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg