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  • Salted egg yolks

    An item I like in Chinese cooking is crabs or shrimp wok fried and served finished with a light batter that has salted or preserved egg rolks in it. Great flavor, finger licking good. I looked up how to make my own, and found it takes 30-60 days.

    Made up a brine for the raw brown chicken eggs(i want to do this with duck eggs in the future): water, kosher salt, 5 spice, green tea, chinese cooking wine.

    Brought the water, salt and 5 spice to a boil, then added the tea leaves and took off the heat. let it totally cool before adding wine. Put 6 eggs in quart mason jars and filled with the liquid and hand tightened. Just gonna sit on the counter out of direct sunlight.

    Need to check at 30 days to check the salt. level.

    These will be hardboiled and the yolks crumbled into the seafood dishes above...my wife will also eat them with white rice and tomato slices.



    Last edited by chisoxjim; 02-22-2013, 11:44 AM.
    Just because you welded some shit together doesnt make it a WSM.

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  • #2
    So, that brine penetrates the shells eh? Huh... I guess I see why it takes that long to make them.
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    • #3
      Interesting. You or your wife ever try baluts?
      Once you go Weber....you never call customer service....

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      • #4
        got to admit I'd be kinda nervous about the eggs going bad.
        How much salt do you use ?

        The whole idea of aged raw eggs just sounds dodgy.

        Interesting to see how this pans out.
        Made In England - Fine Tuned By The USA
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        • #5
          Guessing the shells have to be porous, To allow the salt in to preserve.

          Balut, not me, the baby chicken inside would berough forme but my wife has, shes eaten dog as well.

          Folks in se asia have been doing eggs like this for 100's of years, had to find a way to preserve things without refridgeration.

          Should be a fun experiment.
          Just because you welded some shit together doesnt make it a WSM.

          Twitter: @GrubSeeker

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          • #6
            Originally posted by Richtee View Post
            So, that brine penetrates the shells eh? Huh... I guess I see why it takes that long to make them.

            I know my Granny used to dye Easter Eggs with Onion skins every Easter.
            The shells got a deep Mahogany Brown, and some of the color went into the egg.


            Very interesting, Jim!!!


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            • #7
              [QUOTE=chisoxjim;369939]Guessing the shells have to be porous, To allow the salt in to preserve.

              /QUOTE]

              Well it lets the smoke in when ya smoke em, so it's gotta be.
              Very cool experiment Jim I'll be watching
              JT

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              • #8
                Originally posted by IrishChef View Post
                Interesting. You or your wife ever try baluts?
                Spent many years off and on in the P.I. but never could bring myself to try one.
                Good luck on the salted yokes but not sure I'd try that, waiting to hear about the end result.

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                • #9
                  lots of recipes online, so i am pretty confident of the technique.

                  cant wait to taste some of that funky egg yolk. Also the chinese cooking wine should turn the yolks a bright orange color.
                  Just because you welded some shit together doesnt make it a WSM.

                  Twitter: @GrubSeeker

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                  • #10
                    Cool. Never seen anything like it. Good luck on your experiment!
                    Becky
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                    • #11
                      Gonna be watching this. Great experiment Jim
                      sigpic

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                      • #12
                        An ex-daughter-in-law is 1/2 Laos, 1/2 Chineese and she could COOK baby!. love all the Asian stuf, specialy the non-Americanized stuff. One look in the pot and all I could ever identify was chicken feet. I have no Idea what all I got to eat but it was amazing.
                        Them Eggs sound good!
                        sigpicYeah...that's right...I'm smokin'.

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                        • #13
                          This is going to be fun to follow
                          Scarbelly

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                          • #14
                            Interesting. I'm sure they have to be better than the 1000 year old eggs the chinese lady up the road tried to make me try. Them things stink! I about gagged when she crackef it open and just couldn't put even a small piece in my mouth. Lookin forward to your outcome.

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                            • #15
                              how bout trying it with those little quail eggs from H market?

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