Cambodian Homemade Salty Eggs Recipe

Salty eggs are a staple breakfast in Cambodia. They are made with strong eggs, and are therefore not for the faint of heart, but when you have tried them you will understand why they are so popular.

Salty eggs are a staple of the Cambodian diet. The dish is made with salted eggs, and is not the same as the salted eggs found in the states. Salty eggs are made by mixing raw eggs in a large container with salt, and then stirring the mixture until it forms a thick slurry. The mixture is then placed in a container with enough water to cover it, and then set in the sun, where it is expected to ferment for 3 days. While the eggs are fermenting, it is tradition to eat the eggs twice a day for a week, and then stop. Salty egg can be found on the menus of many Cambodian restaurants, and can be purchased in the states as well.

Salty eggs are found in a lot of Asian cuisines, and this is a very popular egg dish in Cambodia. Salty egg is a simple snack where you mix salted eggs with sliced onions and chili paste. It is very easy to make, and it is usually eaten with rice, and it is available in most street stalls.

Cambodian Homemade Salty Eggs Recipe

Brining Cambodian Homemade Salty Eggs takes a long time in salt water. It’s been 4 or 5 weeks since I cooked it, and it’s now ready to eat. Allow the eggs to sit on the kitchen counter while brining in salt water; do not place in the refrigerator until ready to serve.


a dozen big eggs Chicken or Duck should be washed and dried with a paper towel (make sure the eggs are not crack)    
4–6 cups boiling water (enough to completely cover the eggs)    
1 and 1/2 cup salt    
With the lid on, clean the large jar.    

Instructions for making Cambodian Homemade Salty Eggs

  1. Bring water to a boil, then add the salt and whisk until it dissolves. Allow the salt water to cool fully before adding the eggs.
  2. Gently place the eggs in the jar and fill it with cold salt water. Cover with a cover and let aside for 4 to 5 weeks on the counter.
  3. When you’re ready to serve, boil the egg for 20 minutes and then set it aside to cool.

Serve salted egg with Borbor (soup rice) or any Chinese stir fry or Fried Rice dish.

Thank you, and have fun with it.



Recipes similar to this one: Cambodian Banana Tapioca Pudding

daily value in percent

6.1g 2 percent total carbohydrate

Cholesterol 3713mg 1238 percent Cholesterol 3713mg 1238 percent Cholesterol 3713m

Total Fat: 57.8g (74%).

Saturated Fat: 15.5 g (78%)

108 percent protein (53.8 g)

Sodium (85,507 milligrams) (3718 percent)

3.9 g sugars (8% sugars)

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Salty eggs were an Easter tradition in Cambodia. I was lucky enough to be born into a family of cooks, so I grew up eating a lot of salty eggs. Every Easter, we would make lots of eggs, and eat them by the dozen. Salty eggs are so easy to make, and they’re solely made of eggs, sesame oil, and salt. Salty eggs are great for a crowd. We use the eggs to make salted eggs, salted eggs with minced pork, salted eggs with pork and egg, salted eggs with fried pork, and salted eggs with minced chicken. Salty eggs are easy to make, and they’re great for breakfast or dinner. Salty eggs are a must-try for. Read more about recipes using salted duck eggs and let us know what you think.

Frequently Asked Questions

How do you make Khmer salted eggs?

You boil a pot of water, add salt to it, and then crack an egg into the boiling water.

Which type of salt is recommended in making salted egg?

The type of salt that is recommended in making salted egg is sea salt.

How long should I boil salted egg?

I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.
Q: How long should I boil salted egg?
The time it takes to boil an egg is different for every person. It can take anywhere from 3 minutes to 10 minutes depending on the size of your pot and how many eggs are in it.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.