3 common mistakes Singaporeans make when buying salted eggs
Salted egg dishes are the rage now. From creamy salted egg crabs, to salted egg ice cream, croissant, custard buns… The list is endless, limited only by a chef’s creativity. There’s also the good old salted egg used in our traditional food. Like hard boiled salted egg paired with porridge, salted egg yolks found in our rice dumplings, mooncakes and various pastries.
For those who have attempted to recreate these dishes in their own kitchen, it is highly recommended to purchase whole salted egg instead of pre-made salted egg sauces. Not only does it taste better and contain lesser food preservatives, the joy and satisfaction derived from concocting your own perfectly made salted egg sauce is an awesome experience!
Here comes the problem. Are you buying the right salted egg?
- This is cheaper, I’m getting it.
We are all programmed to go for the best bang for our bucks. That means an egg that cost 40 cents would appeal less than another that cost $1 for THREE eggs. In Singapore, our major importer of salted eggs bring them in from 2 countries – China and Vietnam. The latter is usually cheaper, and are offered at lower retail prices. However, many of our customers have complain that Vietnam eggs contain a slight foul smell. No such complains were received for the slightly more expensive China’s eggs.
- Shake it mama, shake it!
Don’t, we beg of you, don’t ever shake the salted eggs before buying! The same logic applies even to fresh eggs. Ever wondered why you bought home a perfectly unbroken egg, only to crack it open at home and realised the yolks are broken with a pungent rotten smell? Someone before you have shaken the egg too enthusiastically before putting them back on the rack. Why shake it then, if it will damage and spoil the eggs? We were told by some customers: “to make sure got egg yolks lor”; or “to see if the yolks are red and nice.” Good news: getting an egg without an egg yolk is like striking the lottery. It's not impossible, but chances are rare. As for whether the yolks are red and nice, this brings us to the next point.
- Buy more save more, so I shall buy more and keep them.
It is recommended that after bringing your salted eggs home, to finish it within 2 to 3 weeks. The longer salted eggs are stored, the saltier it gets. The saltier it gets, the yolk will turn reddish, and become harder, losing it soft creaminess in the process. So shaking the egg doesn’t help you deduce the redness of the yolk. Instead, you can ask the retailer how long have the eggs been brought in. Anything hovering around a month is good enough.
To find out more about salted eggs and their recipes, click on the link below:
10 quick simple salted egg recipes anyone can use to wow their audience. (coming soon)
Otherwise, if you are looking for good solid salted eggs, look no further and get them here.
Tags salted egg