Mama's Pickled Salted Eggs Recipe

Written by Jennifer Samath

For traditional and folk medicine cross-culturally, having certain items in stock for their go-to meals, such as breakfast, usually makes life and digestion easier.

Within my own main cultural traditions, not necessarily tied to only TCM, I grew up with certain simple and complex dishes and food pairings like salted pickled eggs typically to have with congee in the morning or on days when I am ill, and I can't seem to stomach much, but need nourishment.

Pickled salted eggs are made with simple ingredients and are low maintenance.

What you'll need:

• 1 dozen eggs

• One glass jar (48-64 fl. oz.)

• Filtered water (34-48 fl. oz.)

• 1 canister of plain salt (26 oz)

Mix and stir in salt with water before placing the eggs.

Make sure to fill the jar half or 65-80%, so as not to spill when placing eggs inside.

Taste the mixed salted water, and if it tastes like seawater, then it's ready to place raw eggs into the jar.

Add more salt based on your own taste preference and judgement.

Then tightly seal the jar and store in a safe area in your kitchen pantry to prevent the eggs from cracking for 4-5 weeks.

After 4-5 weeks, it should be read to now boil to cook.

Once cooked, let cool, and then slice the boiled salted egg in halves.

Scoop a bit to taste and pair with each bite of congee, rice porridge, or with plain rice.

You can also add other traditional side dishes along with it.

Make it your own. Enjoy and be well!

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@wellnessbyjenn