this is one way to cut back on my salt content.

[vash]

Its called Asin Tibouk.

a salt egg created in the Phillipines. they are expensive on Etsy (and such) but if you have a coworker coming back from the homeland. they come easily.

hahha.. 100% my wife is going to hate this on the bookshelf.

i'll probably gift it to a chef friend. hahahha..

[vash]

I’m not licking it.

I don’t even know how I get to the salt

[3rd_gear_Ted]

The Philippines has a thing about Eggs

https://www.tastingtable.com/1497246/balut-history-filipino-fertilized-duck-eggs/

[aschen]

My vietnamese wife likes Balut.

I have no problem with Durian or other wierdish things in my house, but no on Balut. Hadent seen any in a few years but maybe she hides them. Barf.

[vash]

G-Damn it....the very first post is a hijack??? hahhahahhaha


eff it.

[masraum]

Originally Posted by vash

I’m not licking it.

I don’t even know how I get to the salt

WTF?!

Is that like folks that cook meat that's been packed in a THICK coating of salt? It's an egg encased in 1/2" of salt or something?
I'm game for meat that's been cooked in an inch thick coating of salt assuming that the meat doesn't taste like it was marinated in the dead sea. I just don't see the need to do that to eggs. The great thing about an egg is that you can have a fresh one every day. And there are a bunch of ways to make them without having to resort to some of the extreme things that the folks in Asia have come up with.

[masraum]

Originally Posted by vash

G-Damn it....the very first post is a hijack??? hahhahahhaha

eff it.

I'll see your tasty looking omelet and raise you

A Spanish tortilla (very yummy! I like a little ham or sausage in it and then a little cheese on top)


And omurice (which I haven't had, but I want to try)