We are Teochew. I remember when we were kids, my mom cooked rice porridge every morning. I didn’t know whether it was because we were poor, or because she wanted to cook something easy and simple. Sometimes our meal was plain rice porridge with salted egg or canned vegetables.
I like salted egg yolk, because salted egg white is always very salty. But if I just took the salted egg yolk and left the salted egg white on the table, my parents would scold me. I just might have half a piece of salted egg for a meal. Now, I can do homemade salted chicken eggs and I have one and half pieces for a meal.
Why chicken eggs, and not duck eggs? Because the price for duck egg is $0.90/each, but chicken eggs are $0.90/dozen!
An easy way to boil the egg is using a rice cooker, instead of boiling water on the stove. You don’t need to guess when the egg is done; just cook the egg in a rice cooker until the button turns off, then it is done.
When I cut the salted egg, the yellow liquid came out. I thought I hadn’t cooked it enough. No, it is the salted egg yolk’s oil.
I cooked rice porridge for a meal, served with salted egg and bak hu (pork floss)… recalling a past memory!