|Camote tops, tomatoes and salted eggs|
|The one on the left was oily|
|And the one on the right was oily too!|
Well, instead of boiling, I cooked these in a steamer (to avoid cracking the shells) for 30 minutes. To further test whether that was what made them oily, I now have three more batches of eggs in brine. I can test my hypothesis at the end of this month and see if I will consistently produce such oily eggs. I will also try cooking one batch in less time to see if the yolks would not be quite dark.
Tasted EGGcellent as usual!
UPDATE 10/20/11: Betty (a reader) emailed me and said the longer time of brining (one month, which was what I did with this batch), makes the egg oily.