My laziness contradicts itself. When people hear that I make my own kimchi, they usually respond with “Wow! You make your own Kimchi?? I just get mine at the asian shop because I’m too lazy.” The irony is that I make my own kimchi because I’m too lazy to make the trip to the asian grocer’s. Hah! When you live in the countryside and the next Asian grocer’s is a train and bus ride away, you learn to either do without some things or you learn to make your own. Like kimchi and salted eggs. Even egg tofu! But that’s another post for another day. It’s about the eggs today.
Salted eggs are traditionally used in mooncakes, rice dumplings or even steamed by itself and eaten with porridge or congee. In the last couple of years though, there’s been a salted egg craze in Asia. I THINK it started with Liu Sha Bao, a steamed bun filled with a salted egg yolk custard and you can find it on most dim sum menus. While it wasn’t exactly a new dish, it suddenly got A LOT of attention and that’s when things started going out of hand. Salted egg dishes started popping up everywhere. From salted egg prawns to salted egg potato chips and salted egg croissants! There are lists of salted egg dishes for the brave and curious to try out. Continue reading 40 days and 40 nights – Homemade salted eggs