Making Quality Salted Eggs in Autoclaved Clay Method

making quality salted eggs brochureStep by Step Process:

1. Select 250 pieces fresh, clean and crack-free eggs.
2. Candle the eggs to assure its freshness and freeness from cracks and deterioration.

Egg candling is a process in which eggs, one at a time, are placed against a small hole with radiating light to asses its condition. It is used to determine which duck egg is penoy and which is balut.

3. Wash the selected eggs with soap and water.
4. Pulverize 1 1/2 kg clay then heat in an autoclave for one hour. Mix  with 1 1/2 kg salt. The mixture is good for 250 duck eggs.

I am guessing, autoclaving is done to eliminate unwanted micro-organisms that may interfere with the process or cause eggs to stale. Autoclave pressure is not indicated.

5. Add enough cooled boiled water to the autoclaved clay and salt mixture. Mix well until mixture becomes muddy in consistency.
6. Coat eggs individually with clay mixture.
7. Arrange coated eggs in containers like pail, big clay pot or box. Cover with cellophane. Cure for 20 days.
8. Wash eggs thoroughly. Separate cracked eggs.
9. Boil eggs in medium fire for four hours.
10. Cool eggs then arrange in egg trays. Separate cracked eggs.
11. Store at room temperature. Expected shelf life is about eight weeks.

Technology was extracted from the study: Shelf-life Evaluation of Salted Eggs Cured by Different Processing Methods. Study conducted by J.M.Datuin, B.O.Ronduen, V.B. Obsioma, R.B. Niebres, J.H.B. Tandoc and J.V. Catama.

For more info, contact:
Jovita G. Malicdem-Datuin, Ph.D.
Agricultural Center Chief III
CP: 09083998946

Department of Agriculture-Regional Field Unit I
Ilocos Integrated Agricultural Research Center (ILIARC)
Tel# /Fax:(072)719-0189

A brochure sourced technology article.

Making Salted Eggs, Recycling Brine and Clay Mixture

How to make salted egg? Easy! Just follow the procedures here and going wrong is unlikely.

How to make second batch of salted eggs? Read the first paragraph. You have made the first batch. Making the second batch would be easier. You’re definitely an expert making third and more batches.

I mean discard the clay mixture or brine solution after each production. It can be reused for the second time, third, and so on but the resulting eggs get less and less salty each time.

Osmosis takes place once the eggs are soaked in clay. Salts travel through egg shell thus lowering the mixture salt concentration. If the same salt mixture is used for the second time, less salts are expected to participate in osmosis.

fallen rock salt

What a waste! Reuse the first salt mixture for the second time. The following may help you get more or less accurate result:

1) Use the sharp senses and excellent brain memory. Prepare the brine. Get a portion and store in clean sterilized  jar. Get another portion at end of process and compare its taste against stored brine. Compensate by adding salt gradually.

May not be applicable to clay method. Maybe if …

2) Do the MATH. Analyze the salt mixture before and after. As in analyze quantitatively using salinometer. Compute for necessary adjustment.

3) Lazy hydrometer method. Place the hydrometer on prepared solution. Mark the reading. Place it again after processing. Add salt to attain the previous reading. For brine only.

4) Use a specific number of eggs and egg size per given volume of salt mixture for the purpose of establishing time frames. Smaller eggs get saltier faster. More eggs mean more salt loss from clay or brine medium. Inconsistencies result to quality deviation.

The Promise of Clay Food Packaging

Soils are soils. Among the most hated enemy of food processing. We change shoes before entrance to processing area. Soil particles might stick to our shoes and we are carrying them in by keeping the shoes unchanged.  We keep the door closed at all times. We lined every window with fine screens or we never built any. Soil particles and other contaminants  are carried by wind, birds and insects. bricks

Seeing a soil particle even on outside package is a no no but Jaime Grulan Ph.D. is literally adding soil particles on packaging. But the soils are not visible by human naked eye. Its a very thin layer thousand times thinner that human hair strand. It is composed of 70 percent montmorillonite clay ( used for making bricks and other pot works) and the rest is polymer. The technology is called nano bricks.

Some advantages of this technology:

1) Can be used for flexible electronics, scratch resistant surfaces, tires and sports items.

2) Make basketball and footballs inflated for a longer period. It is also useful for inflated plastic toys.

3) Provide exceptional oxygen barrier. Better than silicone oxide and aluminum foil.

4) Increases plastic packaging tensil strength. Some plastic material are easily broken.

5) It is completely transparent. More appealing to customers who want to see the package contents before making buying decision.

6) More environment friendly than current plastic. As stated earlier, it is 70 percent clay.

7) Make the food fresh for longer periods.

8) Microwave oven safe. Presence of aluminum foil in some packaging materials make them unsafe for microwave applications.

Grulan still plan to make improvements such as: making it more moisture resistant, able to block sunlight and has antimicrobial properties.

image courtesy of ms powerpoint