Discover how this Asian delicacy can add a rich, salty twist to your favourite meal with Pace Farm’s recipe for salted whole egg and salted yolk.
Salted eggs are a popular delicacy in China and the Philippines with a rich, umami flavour that perfectly complements a wide variety of dishes. The preserved eggs are made by soaking them in brine (salt and water) or there is the more traditional method of packing the eggs in a thick layer of salted charcoal.
For those who’ve never tried a salted egg, they have a briny aroma with a gelatinous egg white and a vibrant orange yolk that is firm to the touch. When cooked, the white is soft with a sharp, salty flavour while the yolk is fatty and rich with a slightly grainy texture. Salted eggs are usually boiled or steamed before being peeled and served with rice porridge (congee) or used as a flavouring for other foods.
You can find vacuum-packed salted eggs in most Asian supermarkets, but it is just as easy to make them at home. All you need are eggs, salt, water and a little patience as the curing process takes at least a few weeks. Follow our easy salted egg recipe and you’ll be able to expand your palate with this classic Asian treat.
Salted eggs are traditionally made with duck eggs, but these can be expensive and hard to find. Fresh chicken eggs from Pace Farm are an excellent alternative for making homemade salted eggs. Buy a carton of our free range, barn, cage or organic eggs from your nearest supermarket and you can start the curing process. Chicken eggs have a lighter flavour overall so using eggs with dark yellow, almost orange yolks will work best to achieve that rich, salty taste.
12 Pace Farm eggs
1 cup cooking salt
4-5 cups water
Crack the eggs into a mixing bowl, season with salt and pepper, and beat the mixture with a fork or whisk until the white and yolk are combined.
Heat the butter in a medium-sized pan over a medium heat. Swirl the melted butter around so it covers the entire base.
Add the egg mixture and tilt and rotate the pan so it spreads evenly. Once the egg starts to firm up, use a spatula to push the cooked edges to the centre of the pan. Tilt the pan so the uncooked mixture can flow to the edge.
Once the surface of the omelette looks almost set but still moist, slide the spatula under one side and fold it in half. If you are adding any fillings then do it before folding. Sprinkle them on one half and flip the unfilled side over it.
Cook the egg for around another minute to let the bottom brown slightly. Cook it for less if you like the centre to be a little runny and longer if you want to make sure it is cooked through.
Use the spatula to slide the omelette on to a plate and serve it immediately.
If you want to add fillings, make sure you have them chopped up and ready to go first. Omelettes cook very quickly so you won’t have time to prepare the fillings once the eggs have hit the pan. If you decide to use any meat fillings like chicken or ham then they must be cooked before going into the egg mixture. Finely chop the pieces so the omelette doesn’t tear when it is folded in half.
Stuck for ideas about which fillings to add to make an omelette that will delight your tastebuds? Try our recipes for mushroom omelettes, Spanish potato omelettes, and wok-tossed crab and mushroom omelettes.