Cambodian Homemade Salty Eggs Recipe take a long time to brine in salt water. I made it 4 to 5 weeks ago and finally it is good to eat. Let the eggs sit on the kitchen counter when you brine in salt water do not put in the fridge until it is ready to eat then you can refrigerated.
Cambodian Homemade Salty Eggs Recipe
Cambodian Homemade Salty Eggs Recipe take a long time to brine in salt water. I made it 4 to 5 weeks ago and finally it is good to eat. Let the eggs sit on the kitchen counter when you brine in salt water do not put in the fridge until it is ready to eat then you can refrigerated.
2
servings30
minutes30
minutes777
kcal1
hourIngredients
12 large 12 eggs Chicken or Duck wash dried with paper towel (make sure the eggs are not crack)
4 4 to 6 cups of boiling water enough to cover the eggs.
1 1/2 cup 1 1/2 salt
Clean big Jar with lid on
Directions
- Boil water add salt stir until it is dissolved let salt water cool down completely or else it will cook the eggs
- Gently put eggs inside the jar and add cold salt water to it. Cover with lid let it sit on the counter for 4 to 5 weeks.
- When ready to serve boil the egg for 20 minutes then let cool
Recipe Video
Notes
- Serve Salty egg with soup rice (Borbor) or any of Chinese Stir fry recipe or Fried Rice.
Nutrition Facts
- Serving Size: 2g
- Calories: 777kcal
- Carbohydrates: 6g
- Protein: 54g
- Fat: 58g
- Saturated Fat: 16g
- Cholesterol: 3713mg
- Sodium: 85507mg
- Sugar: 4g
