Exciting! I’m making something today that I’ve never made before and I’m not sure I’ve ever eaten before – and it’s going to be 30 days until it’s ready and I can try it.
Salted eggs. Originally brined as a preserving method, they apparently have a salty white and a rich yolk and are boiled before being used in recipes or cooked to have with rice or congee. You can just cook them with the rice for the last few minutes in the saucepan or in a rice cooker – sounds like the simplest meal ever to me and I can’t wait to try it.
I have to say there wasn’t anything immediately appealing to me about ‘salted eggs’ until I applied a little logic – which is that I love eggs and I always always put salt on them. But the main reason I’m making these is because there are…
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