Salted Egg Preparation Quiz

What is the traditional method of salting eggs described in the text?

• Dry curing

• Brining method

• Paste Coating Method

• Fermentation

What is a key ingredient in the paste, besides salt and water?

• Rice flour

• Charcoal powder

• Clay from a termite mound

• Sand

The savory flavor of the salted egg is a result of what process?

• The water in the paste.

• The boiling process.

• The increased release of fat and oil.

• The clay mud.

How much salt is needed for the recipe?

• 1 kg

• 2 kg

• 3 kg

• 6 kg

What is the amount of water required to make the paste?

• 1 L

• 2 L

• 3 L

• 4 L

What is the first step in the procedure?

• Add water.

• Submerge the eggs.

• Mix clay mud and salt.

• Boil the eggs.

What is the minimum number of days the eggs should be set aside to cure?

• 7 days

• 12 days

• 18 days

• 30 days

What is the step that comes immediately after setting the eggs aside for the curing period?

• Boiling the eggs.

• Washing the eggs.

• Soaking them in food coloring.

• Refrigerating them.

For how long should the eggs be boiled?

• At least 15 minutes

• At least 20 minutes

• At least 30 minutes

• At least 45 minutes

The final step of soaking the eggs in food coloring is described as what?

• Mandatory

• The most important step

• Optional

• Unnecessary