So here's my 'Minced Your Meat series', starting with my very own salted (chicken) eggs. I think duck eggs are difficult to find and to me, doesn't make that much difference, but I was very happy with the result of my first salted egg:
Looks good right? The egg yolk is so different, but beautiful :)
I tried the dry method which is coating the egg with salt all over after wetting it with Shaoxing wine from Lily's blog, but somehow I couldn't make it stick, except if I wrap it round with cling wrap. To be safe for my first attempt, I went with the traditional method of making a saturated salt solution by boiling water and adding salt until no more can be dissolved. Add a dash of shaoxing wine and some sichuan peppercorns if you desire, but I think I do without it the next time.
Cool down the solution before you add the egg, which should be washed and dried. Put the cooled solution into a tall container enough to contain the number of eggs you want to salt. for me, I took a clean plastic ice cream tub and added 3 eggs, pour in the solution till full. Then, since you will notice the eggs tend to float in the solution, use a clean plastic bag and add it to the top before you cover it and leave it undisturbed for 21-27 days in a cool dark corner. The longer you soak it, supposedly it will be saltier. Mine didn't turn out so salty after 21 days, so I will try it a bit longer next batch.The plastic bag sort of acts like a stuffing to keep the eggs submerged, but if you have a better solution, go ahead and use it, I think this works fine :)
So for the minced pork with salted egg, its simple:
Minced pork, accordingly to portion. The ration should be around 2 eggs to around 50-80g meat. This can serve two people as part of the dinner dishes.
1 normal egg
1 salted egg (don't have to cook it first)
Dash of pepper
1 teaspoon sesame seed oil
2 tablespoon hot water with a little bit of chicken stock powder if desired
- Mix everything together, mash up the salted egg yolk and placed on top of the mixture.
- The addition of water makes the steam egg mixture softer, more tou-fu like.
- Steam only when the water is boiling, for about 15-20 minutes or just place it over your rice cooker steamer when you are cooking rice.
- Eat when its hot, the salted egg should make it taste just right.