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liuzhou

liuzhou

On 12/3/2015 at 12:20 PM, Smithy said:

What does the baking in salt accomplish? Extra insulation?  Does the salt penetrate the shell and flavor the egg?

 

I believe the salt is used to protect the eggs from direct heat. Very few.Chinese homes or restaurants have ovens. The eggs are 'baked' on the stove top (traditionally on an open fire). In effect, the salt crust becomes the oven. The baking is done on a low flame to further protect the eggs - if they get too hot they tend to burst before cooking through. 

 

The salt does also flavour the egg somewhat, but not overly so. They are what I would call mildly salty, unlike the salted eggs used in mooncakes, rice porridge (congee) etc. Those can be very salty.

liuzhou

liuzhou

What does the baking in salt accomplish? Extra insulation?  Does the salt penetrate the shell and flavor the egg?

 

I believe the salt is used to protect the eggs from direct heat. Very few.Chinese homes or restaurants have ovens. The eggs are 'baked' on the stove top (traditionally on an open fire). In effect, the salt crust becomes the oven. The baking is done on a low flame to further protect the eggs - if they get too hot they tend to burst before cooking through. 

The salt does also flavour the egg somewhat, but not overly so. They are what I would call mildly salty, unlike the salted eggs used in mooncakes, rice porridge (congee) etc. Those can be very salty.

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