Jim, do you use the white part of the egg at all? Or did I miss that somewhere in the posts? Those yokes look pretty good from where I'm sitting. What was the recipe that you used? Our hens lay daily, might as well give this one a try.
Always fun to try some of these asian cooking procesess. Makes me wonder how they first figured they wanted to do this with eggs and the trial and error along the way.
Just because you welded some shit together doesnt make it a WSM.
After reading this thread, I decided to give it a try, but with a different method.
Knowing that the egg shell is porous, after the eggs were immersed in the salt water, I used a hand vacuum to draw a vacuum. I could see tiny bubbles coming out from the eggs. Then I released the vacuum.
It appears that it only took half the time to make these salted eggs.
When the vacuum is released salt water will be forced thru the shells into the eggs and making the process much faster.
Give it a try and let me know if you get the same results.
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