Chinese pickled egg
I tasted the pickled eggs I made yesterday.
THEY ARE ABSOLUTELY SPOT ON!!!
They were soaked/ pickled in salty water for 50 day..
Were also with shell and uncooked while in process
All I need to do after taking them out from the jar is to steam them..
Yum yum
Gosh, I miss you!
why would the eggs have to be steamed
ReplyDeletewouldn`t they be ``cooked`` from the salt
no, there' no heat during the whole process, neither chemical reaction at all. So the eggs would still be gluey and raw after being cracked. only became very salty!
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