Ever thought of how red eggs are made? Why is the egg red? Why is it salty?
Eggs with small fissures are sold as fresh duck eggs in stores & supermarkets. Eggs with thin shells but have no cracks are made into salted red eggs.
Here are two ways of making salted red eggs:
Clay/Mud Method:
You will need:
12 duck eggs Pail milk can
Garden soil water Salt
Red dye
Procedure:
Dip eggs in a mixture of salt, garden soil, and water.
As a starter, put 3 canfuls of salt (using common powdered milk can) to ½ pail of garden soil that have been strained. Add water gradually. Stop adding water to soil when mixture sticks to your fingers when you dip these in the salty muck.
Coat eggs with soil-salt mixture and store for 18 days. On the 19th day, wash and hard-boil the eggs.
Finally, dip salted eggs in a solution of red dye. The next batch of eggs can be processed using the previous mixture, but add one canful of salt. Store eggs in a box.
Brine Method:
Just like vegetable and meat, eggs can be preserved, too. Salting eggs is one way of doing it. They taste good with tomatoes. They are ready to be serve and not messy for people who do not want to be bothered with saucy preparations when bringing packed meals.
Ingredients:
- 12 Ducks eggs
- 12 cups water
- 6 cups salt
Procedures:
- Boil 6 cups salt with 12 cups water. Cool the mixture after boiling.
- Carefully place 12 duck eggs in a wide mouth glass jar.
- Pour the brine solution into the jar. Weigh down the eggs with a plate to keep them from floating, or instead of a jar, use a sealed plastic bag filled with the salt solution.
- Cover the mouth of the jar with perforated paper, Keep the jar in a cool dry place.
- Try one egg after 12 days. Soak the eggs again for 5 days more if the dried egg is not salty enough.
- When the eggs are salty enough boil them for 10 minutes.
- Color the egg’s shells if desired. (The most common color is red dye).
Disclaimer: Photos & info lifted from google
