This utility model relates to a process of producing salted egg with bay leaf spice. The process of making Hot Pepper spiced egg comprises the following steps: gather materials and ingredients needed namely fresh mallard duck eggs, bay leaf, salt, and water. Clean the eggs with clean water before they are arranged in the salting container. Making brine solution by mixing one part salt with 2 parts water in which the volume depends on the number of eggs to be processed. The brine solution will be boiled. Cool the brine solution before pouring into the container with the mallard duck eggs. Cover the container with cloth. and keep the eggs there for 14-21 days. Remove the salted eggs from the container. Boil the eggs in six (6) cups of water with whole 1/4 kilo bay leaf for 10 hours in a low fire to avoid too much egg crack. Remove the boiled salted eggs from the cooking vat and let it cool before packing in egg trays. Pack the salted eggs with the same sizes and label for commercialization.
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