Telur Asin Ayam (Salted Chicken Eggs)
I modified the original recipe from Natural Cooking Club (http://ncc-indonesia.com/2013/12/telur-asin/). I used free range chicken eggs instead, because to me, they taste better and the results will not be too salty.
Telur Asin Ayam (Salted Chicken Eggs)
I modified the original recipe from Natural Cooking Club (http://ncc-indonesia.com/2013/12/telur-asin/). I used free range chicken eggs instead, because to me, they taste better and the results will not be too salty.
Open in Cookpad AppSteps
- 1
Combine water and coarse salt. (You can use regular salt too, but based on my experience, the eggs will be saltier.) Stir until the salt dissolves.
- 2
Strain and pour the mixture to a jar.
- 3
Wash and dry the eggs, and carefully drop them one by one to the jar. Make sure all eggs are immersed in the water.
- 4
Close the lid firmly and store in a dark place for 21 days. (I store my jar in a cabinet.)
- 5
You can hard boil the eggs or cook them sunny side up!
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