Typical Singaporean condiments that go with congee for breakfast, evening or late supper – Salted eggs (Telur Masin). Salted eggs are also in abundance during the Mooncake festival locally. The eggs are used as a filling for mooncakes. Each mooncake costs more with more egg yolks.
Recipe for Salted Eggs
Ingredients for Salted Eggs:
- 10 eggs (duck or chicken)
- 480g. salt
- 1 litre water or enough to cover eggs
How to make Salted Eggs:
- Boil water with salt. Cool.
- Wash eggs and put in a container (preferably earthen).
- Pour enough water to cover the eggs. Cover container.
- Leave eggs in salt water for two weeks before serving.
Note: After 2 weeks, take one egg out and boil for 10-15 mins to test if its taste is salty enough. If not ready, let the rest in the container for a few days more. When it’s ready, drain the eggs and wipe dry. Keep them in an egg carton and place in fridge. The salted eggs can be kept for a few weeks in fridge.