When Egg meets Salt
- Ella Tan
- On April 27, 2015
Life is tasteless without salt. But too much is linked to premature cellular aging and various serious health problems. But use it right, and the simplest food becomes a treat.
Info from: http://bit.ly/1OunGVB
The amount of salt you eat has a direct effect on your blood pressure.
Salt makes your body hold on to water. If you eat too much salt, the extra water stored in your body raises your blood pressure. So, the more salt you eat, the higher your blood pressure.
The higher your blood pressure, the greater the strain on your heart, arteries, kidneys and brain. This can lead to heart attacks, strokes, dementia and kidney disease.
Also, eating too much salt may mean that blood pressure medicines (such as diuretics) don’t work as well as they could.
There’s no need to be so kiasi (meaning afraid to die in Hokkien) that you give up salt altogether. This wonderful condiment should be used judiciously to add flavour and as a preservative.
For instance, take salted eggs. Once considered Chinese peasant food, now, salted egg yolk has been elevated into a gourmet (albeit sinful) ingredient. At Morsels restaurant in Mayo Street off Jalan Besar, a signature dish is their grilled octopus and squid ink risotto with salted egg sauce. One of Morsels’ chef-owners, Bryan Chia was just named Meat & Lifestock Australia Rising Chef of the Year at the 15th World Gourmet Series Awards of Excellence, so we’re talking serious creative fusion cuisine.
But first, why not salt a batch of eggs? Whole salted eggs can be eaten the old fashioned way, with porridge or chopped up and stirred into fried rice. I simply dunk eggs in salted water, but blogger Christine (Christine’s Recipes) adds aromatics and wine for a classier version: http://bit.ly/1I8OpDa
Homemade Salted Eggs
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