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Salted Egg Yolk Vietnam For Cake Cookie Pudding Topping Egg Cream
Get Latest Price
US$ 0.09
≥1000 Pieces
Quick Details
Variety:
Egg Yolk Powder
Use:
Food
Shelf Life:
12 months
Storage Type:
cool place
Product Details
Product Description
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Name
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Salted egg yolk
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Material
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Fresh egg yolk
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MOQ
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10,000pcs
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Features
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Delicious, nutritious, fragrant aroma, fatty, and creamy, helps to stimulate the taste when enjoying the food
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Color
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Fresh red
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Usage
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Food ingredient
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Delivery time
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15-30 days
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Packing
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500g/bag; 1kg or as customer's request; OEM available
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Payment
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T/T , L/C, Western Union, Paypal
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How to make Salted Egg York - The “Wet” Method
INGREDIENTS
* 20 chicken or duck eggs
* 5 litres (6 cups) water
* 375 grams (1 ¼ cup) salt
* 2 star anise
* 1 black cardamom
* 1 small cinnamon stick
* 1 piece of ginger, sliced thinly
* 20 ml (1 ½ tbsp) cooking wine
* 20 grams (1 ½ tbsp) sugar
Notes
– If you want to cure more eggs, choose a big jar that can fit all the eggs. Place eggs in the jar and fill with water so that the eggs are totally submerged. Take the eggs out and weigh the amount of water used, that’s how much water you will need. From then on, you can calculate the amount of salt and other ingredients accordingly.
– Spices are optional. You can omit one, two, or all of them. During the curing process, the aroma of spices maybe a little bit too overpowering, but when you try the eggs, it will only give out a very mild flavour which I think is very nice and subtle. If you are to cure more eggs, you can also increase the amount of spices used. Bear in mind though that cardamom has a pretty strong flavour, it’s best to use only 1 or 2.
– The curing time for chicken or duck eggs is about 4 – 6 weeks. If you use quail eggs, the curing time should be much shorter. I have never tried curing quail eggs, but I have heard from other people who have that salted quail eggs are usually ready to be
consumed after 15 days.
INSTRUCTIONS
1. Clean and dry the jar that will be used to keep the eggs. Rinse the eggs once with water and leave to dry.
2. Rinse the spices and put them into a big pot along with the water. Add in salt and turn on the heat. Let the water boil vigorously before lowering the heat and let it simmer for another 3 to 5 minutes. Remove the pot from the heat. Now, add in sugar and stir to dissolve. Let cool. After the water has cooled down, add in cooking wine and stir.
3. Place the eggs into the jar and pour in boiled salted water. You will notice some eggs would float to the surface so place something hard, like a small plate, on top of the eggs to make sure that the eggs will always be submerged in the brine. I usually use a clean nylon bag filled with clean water, tie the bag very tightly and then place it on top of the floating eggs. Tightly cover the jar. Normal curing process will take 4 to 6 weeks, so label the start and finish dates on the jar to remind yourself.
After 4 weeks, take one egg out and check to see if it’s ready. A good quality salted egg should have a bright orange and firm yolk and a clear egg white (not cloudy or yellow) with no off smell.
4. How to store salted eggs:
– Leave the eggs in the jar, use from 6 to 8 weeks, starting from the first curing date.
– Prepare and cook salted eggs as instructed at the end of this post. This method allows salted eggs to be kept frozen, thus they will have longer shelf life – you just need to defrost the eggs before using.
Packing & Delivery
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