How to Make Salted Egg (Simple and Traditional)

Eggs with fissures are sold as sariwa or fresh duck eggs. Eggs with thin shells but have no cracks are made into salted red eggs. Dip eggs in a mixture of salt, garden soil, and water.

Here’s how:

  1. Put 3 canfulls of salt (using common powdered milk can (300-330 ml) to 1/2 pail of mud-clay that have been strained.
  2. Add water gradually. Stop adding water to soil when mixture sticks to your fingers when you dip these in the salty muck.
  3. Coat eggs with soil-salt mixture and store for 18 days in a box measuring 14 x 14 x 21 inches.
  4. On the 19th day, wash and hard-boil the eggs.
  5. Dip salted eggs in a solution or red dye.

The next batch of eggs can be processed using the previous mixture, but add one canful of salt.

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