Recipe by Thu (mom) and Kimlai, creator of EatinAsian.com
My mom has been in town and with that comes a ton of new recipes for us to cook together. One of my fondest memories is opening the pantry doors and thinking my mom had a science lab because of all the canning jars and weird shaped things being fermented. One of the fermented items I loved eating when I was little was snowy white salty eggs with rice. It’s such a simple thing to make but you have to wait for weeks before you can actually eat them. I was hooked to the extremely overwhelming salt flavor combined with the taste of plain steaming white rice.
Step 1 = Find a jar. There’s no science in picking out the size. My mom uses gallon jars and I prefer cute small jars. Measuring is super simple. Fill up the jar you are going to use with eggs, pour enough water to cover the eggs. Wallah! That’s how much water you will need to boil.
Step 2 = The salt will always be half the amount of the water.
Step 3 = Bring the water and salt to a boil then let it cool to room temperature
Step 4 = Add the salt water to the jar filled with eggs
Step 5 = In about 6 weeks the eggs will be ready to boil
You can experiment by adding different herbs to the jars.
In about 6 weeks the eggs will be ready to boil. Take one out and boil it to make sure it has the right amount of saltiness. If you want them saltier then let them sit longer.
I like to serve individual eggs on an egg plate with a bowl of steaming rice. Crack the tops a bit and include a small spoon to scoop out the eggs.