Cambodian Homemade Salty Eggs Recipe

Cambodian Homemade Salty Eggs Recipe requires a patient brining process in saltwater, taking around 4 to 5 weeks to achieve the desired flavor and texture. It’s essential to let the eggs sit on the kitchen counter during the brining period and refrain from refrigeration until they are ready to eat.

The ingredients for this recipe include 12 large chicken or duck eggs, which are washed and dried thoroughly with a paper towel. Additionally, you’ll need 4 to 6 cups of boiling water, enough to cover the eggs, and 1 1/2 cups of salt. A clean, large jar with a lid is used to contain the eggs during the brining process.

To prepare the brine, boiling water is combined with salt, stirring until the salt is completely dissolved. It’s crucial to allow the saltwater to cool down before gently placing the eggs into the jar and covering them with the cold saltwater. The jar is then left on the kitchen counter for 4 to 5 weeks to allow the eggs to brine and develop the desired salty flavor.

When it’s time to serve, the eggs are boiled for 20 minutes and then left to cool. The finished Salty Eggs can be enjoyed with various dishes such as soup rice (Borbor), Chinese stir-fry recipes, or fried rice. This Cambodian Homemade Salty Eggs Recipe offers a unique and flavorful addition to your culinary repertoire, rewarding your patience with a delicious and versatile ingredient.

Ingredients

Directions to make Cambodian Homemade Salty Eggs Recipe

1. Boil water add salt stir until it is dissolved let salt water cool down completely or else it will cook the eggs
2. 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.
3. When ready to serve boil the egg for 20 minutes then let cool

Serve Salty egg with soup rice (Borbor) or any of Chinese Stir fry recipe or Fried Rice.

Thank you and enjoy it.

Related Recipe: Cambodian Banana Tapioca Pudding Recipe