how long do u crure eggs in salt and suger and whay steps to take.

Posted on September 15th, 2011

Hi Claudio…It depends on how firm you want the eggs to turn out. I would suggest you do some testing before you do an entire batch of eggs. I normally dry-cure my salmon/trout eggs. If I’m using Borax, I just coat the eggs (skeined and loose), completely, shake off the access, and wrap them in newspaper and than place the eggs and newspapers in a Zip-Lock bag (the newspaper keeps the eggs moist). If I’m using pickling salt, I use the same process, but only leave the eggs coated in salt for a certain amount of time (depending on the firmness I am looking for). If I am treating skeined-eggs, I let them get pretty firm. If I am treating single eggs, I don’t like them too firm (where you can’t break them by squeezing an eggs with your fingers). The time I let them cure varies from 2 hrs., to overnight. I first salt cure them (dehydrates them), than I coat them in sugar (same time principle applies)…God bless you, Italo

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