Sweet And Pungent Preserved Eggs Recipes

SWEET PICKLED EGGS

Steps:

• Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
• Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
• Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
• Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

SWEET-AND-PUNGENT PRESERVED EGGS

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). Keep warm in its saucepan. 2. Clean and shell preserved eggs (see HOW-TO, _Eggs, Preserved: To shell). Cut each in 4 slices. 3. Heat oil. Gently pan-fry egg sections 1 minute to heat. Then sprinkle lightly with the salt. 4. Add eggs to sweet-and-pungent sauce. Cook, stirring gently, to blend flavors (1 to 2 minutes) then serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PRESERVED EGGS

Steps:

• 1. Clean and shell preserved eggs (see HOW-TO: __Eggs, Preserved: To shell). 2. With a sharp knife, cut each egg crosswise in 1/4-inch slices, or lengthwise in quarters. 3. Serve with any of the following sprinkled over the top: 1 teaspoon fresh ginger root, minced, combined with either 2 teaspoons vinegar or 2 teaspoons soy sauce 1 teaspoon sugar, 1 tablespoon vinegar and a few drops of sesame oil, blended together A few drops of Tabasco, Worcestershire, soy or oyster sauce Or serve eggs plain with sweet-and-sour pickles or subgum ginger (both cut up), or pickled scallions and red ginger (sliced). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SALTED PRESERVED EGGS

Steps:

• In a small saucepan, combine the salt and water and bring to a boil. Remove from the heat and let cool completely.
• Carefully place the eggs into a large earthenware crock, glass jar, or plastic container. Pour the cooled brine over the top. To keep the eggs submerged, place a quart-sized zip-top plastic bag half filled with water or a small dish on top. Set the eggs in a cool, dark place for 3 to 4 weeks.
• The curing time depends on how salty you like the eggs. During the last week of curing, test the readiness of the eggs by taking one from the brine, rinsing it, and then placing it in a saucepan with water to cover by 1 inch. Bring to a boil over medium heat, lower to a gentle simmer, and cook for 8 to 10 minutes. Remove from the heat, flush with cold water, and remove the egg. When it is cool enough to handle, peel it and taste. If it is salty enough, remove the remaining eggs from the brine. Otherwise, leave the eggs in the brine for a few more days.
• Store the salted eggs in the refrigerator for up to 1 month. The eggs continue to get saltier the longer they sit. If the whites become too salty, you can still enjoy the yolks. Alternatively, before refrigerating the eggs, boil them to stop the curing process and then refrigerate them, and they are ready to eat at any time. Boiled salted eggs also keep for 1 month.
• To serve the boiled eggs, cut them lengthwise into quarters. If they don't peel cleanly, cut them with their shells on. (Tap with a knife blade to crack the shell and make cutting easier, then use a spoon to scoop out the egg.) Arrange on a plate and serve.