Salted Eggs

Sometimes I have a craving for congee (jook). My husband doesn't like it at all, so I don't get to eat it all that often. Now that I've bought a new rice cooker that makes the congee for me (I don't make congee very well), I know I will have it more often. One of my favorite things to eat with the jook is salted egg. However, I've read that poisonous red dye has been found in the yolk of the eggs from China to make it look more vibrant. So I decided to make my own salted eggs. Recipe adapted from here.

6 eggs
kosher salt
chinese cooking wine

Roll each egg in the cooking wine to coat, then roll in the salt to completely cover. Put the egg in a ziplock bag. I didn't want to waste the salt or the wine so atthe end I combined the two to make a kind of sludge and added it to the bag to help coat the eggs. Put the bag in a container and place the container in a cool spot that is not in the fridge (I put mine in the basement). Let sit for 20-30 days. I also smooshed the salt around in the bag every few days to make sure the salt coated the eggs properly.



Who Wants a Cookie?

Too cold for a walk outside with the dogs, so I made some cookies for them! Of course it was to flurry on my first weekday on my early maternity leave...

Dog Cookies

2 cups Rye Flour
1 1/4 cups Rice Flour
1/2 Tbs Cinnamon
3/4 cups water (plus more if needed)
1/4 cup unsweetened apple sauce

Combine rye flour, rice flour and cinnamon in a working bowl. Combine water and apple sauce. Add the wet to the dry to form a dough. They dough may be a bit dry, add little bits of water as necessary until the dough comes together. Roll out to 1/4 inch thick and cut cookies.

With egg wash (1 egg + a little water), brush each cookie. Bake at 325 degrees for 20 minutes. After the 20 minutes I normally just turn off the oven and let the cookies sit to let it crisp up more - Daisey seems to like them better that way.

I tried to take a picture of them enjoying the cookies, but none of them were clear. Boo. They were a little over zealous while eating them. An oven picture was the best I could do.