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Publication of PH22019050312Y1publicationCriticalpatent/PH22019050312Y1/en
This utility model generally relates to salted eggs and its method of preparation. Specifically, it pertains to a method of preparing spiced salted eggs comprising the steps of adding salt to water, boiling salt-water solution, adding ginger and chili pepper to brine solution, submerging duck eggs to spiced solution and boiling spiced salted egg in water. The preferred amount of spices in brine solution are 6 pcnt chili pepper and 24 pcnt ginger by weight.
PH22019050312U2019-06-172019-06-17A method of making spiced salted egg
PH22019050312Y1
(en)