SALTED EGGS

Methodology
We created salted eggs for the purpose of this study by soaking the eggs in boiling water that had
dissolved salt, an experimental technique known as the "Salt-curing Method."
Ingredients Materials
10 eggs pot
¼ kg rock salt ceramic canister
water fork
stove

Procedure
First, we wash the eggs very well, and we set them aside in a strainer to dry. Then we wash,
clean, and dry the ceramic canister. We carefully pack eggs (10 eggs). Additionally, we ensure
that none of the eggs break or shatter. Next, we pour cool, previously boiled water containing
dissolved salt (salted brine) over packed eggs. Then we cover the jar’s top. Lastly, we test all the
eggs after 2 weeks by cooking them below the boiling point for two hours.
Result
Based on the result, we were unable to achieve this objective in our fermentation of the salted
egg as it takes six to seven hours for the egg yolks to become completely oiled—a process
known as "oil exudation". The entire outcome of the fermentation is strongly influenced by the
two hours that the salted eggs are boiled. We tasted the salted eggs we had made after two weeks
of fermentation and a quarter salt measurement, and they were actually very good. A tiny bit of
sugar and crushed pepper gave the fermenting egg a fantastic flavour boost.