Makilala institute of science and technology

Poblacion makilala north cotabato

Process of salting eggs

In
Food processing and agricultural products

Submitted by: Mark John Gacang

:Raciel mae gadiano
:Cristopher durano
Submitted to: Mrs. Debie Cario
Instructress

I. Objectives
A.

General objective:

To impart knowledge and skills on processing method for

wholesome agricultural products.

B.

Learning objectives:

To know the causes of food spoilage.

To know and describe the effects of food processing
methods on the nutritional value and quality of food.
To identify and apply appropriate food processing
methods on various commodities.

II. Introduction/overview

Salting is a method of preserving food that was more

common before modern refrigeration. Salting preserves food
by drawing water out of the food, preventing bacteria
growing and spoiling the food. It was popular in the 20 th
century, especially during the 1st and 2nd world war to serve
military needs.

In making salted eggs, the ducks egg are a lot better to

use because of their tough shells which give them a longer
shelf life. Ducks eggs also have a larger, creamier, granular
and more oily yolk as compared to chicken egg.

*Two Methods of Salting*

A.

Dry Curing
- It is a method by which food is surrounded with
salt and left in a cool dry place in order to drawn
out water from food for a longer shelf life.

B.

Wet Curing
- It is a method of preparing brine solution by
dissolving salt in water; the food is then place in a
brine and left in a cool dry place. It is possible to
introduce a salty flavor in the food and could last
for a few months o few years.

III. History

A salted duck egg is a Chinese preserved food product

made by soaking duck eggs in brine, or packing each egg in
damp, salted charcoal. In Asian supermarkets, these eggs are
sometimes sold covered in a thick layer of salted charcoal
paste. The eggs may also be sold with the salted paste
removed, wrapped in plastic, and vacuum packed. From the
salt curing process, the salted duck eggs have a briny aroma,
a gelatin-like egg white and a firm-textured, round yolk that
is bright orange-red in color.
Salted duck eggs are normally boiled or steamed before
being peeled and eaten as a condiment to congee or cooked
with other foods as a flavoring. The egg white has a sharp,
salty taste. The orange red yolk is rich, fatty, and less salty.
The yolk is prized and is used in Chinese moon cakes to
symbolize the moon.

IV. Advantages/disadvantages of salt

A.

Advantages

1.Sodium helps muscles and nerves work properly by

assisting muscular contraction and transmission of nerve
signals.
2.It also helps regulate blood pressure and volume.
3.Proper amount of sodium in the body maintains an
appropriate overall balance of bodily fluids.
4.Sodium also helps sustain a regular blood pH level, an
important indicator of health.
B.

Disadvantages

1.Excessive sodium in the diet has many serious,

dangerous side effects.

2.Too much sodium can lead to high blood pressure as well

as fluid build-up in people with congestive heart failure,
cirrhosis or kidney disease.
3.Extra sodium causes the body to retain water, increasing
blood volume and causing the heart to work harder to
move blood, placing more pressure on the arteries.
4.Increased blood pressure can ultimately lead to heart
disease, heart failure or stroke.
C. Recommendation
Table salt is 40 percent sodium, and the most common
dietary source of it. One teaspoon of table salt contains 2,300
milligrams of sodium, which is the recommended maximum
intake of sodium per healthy adult per day, according to
government nutrition experts. Individuals with high blood
pressure should limit their sodium intake to 1,500 milligrams
daily.

V. Materials and methods

A.

Materials

9 pieces of duck eggs

4 cups of salt
9 cups of water
Casserole
Container
Cloth
Stove or any source of heat for boiling

B.

Method/Procedure

1.Prepare all materials needed. Wash the eggs then dry

them carefully using clean cloth.
2.Pour 9 cups of water in the casserole together with the 4

cups of salt.
3.Place the casserole in the stove. Boil and stir the brine
until the salt dissolves.

4.After boiling let the brine solution to cool down.

5.Put the eggs inside the container then pour the brine
solution into the container.
6.If the eggs float, way down any material to keep them
from floating then closes the container carefully.
7.Keep the container in a safe place then wait for 2 3
weeks to have a salted egg in brine solution.
8.After 3 weeks boiled the eggs with the brine solution for
10 minutes with a low fire.
9.After boiling, have a nice container to keep the eggs and
make it more presentable for the customers.

VI. Documentation
A.

Materials

Eggs

Water

Salt

Casserole

Container

Clean Cloth

Stove

B.

Procedures

#Prepare all materials needed.

#Wash the eggs and dry

casserole.
them with cloth.

#Pour 9 cups of water in

#Put 4 cups of salt in the water.

solution.

#Cool down the brine.

container.

#Make a brine

#Pour the brine in the

#Stored the eggs 2-3 weeks.

the egg.

#After boiling, display the egg.

product.

#After 3 weeks, boiled

#Taste your finished

INSTRUCTRESS

REPORTERS

VII. General observation

We conducted an observation to our finished product
and we found out that the salted egg activity that we had
performed was successful because the egg that was
stored with the brine solution for three weeks taste salty.
The white of the egg is saltier than its yolk therefore we
conclude that our reference for making this salted egg is
correct and we recommend this procedure to anyone who
wants to make their own homemade salted egg. The
saltiness of the egg may vary depending on the
customers will, if they want a saltier finished product
they can extend the storage time for more than three
weeks but if they are satisfied to the recommended time
of storing the egg with the brine solution that was stated
in our procedure above so they should harvest the egg
not more than three weeks and enjoy consuming their
finished product anytime, anywhere.