Sprinkle not, we’ve pre-salted eggs now
Bareilly: If sprinkling salt on bolied eggs bothers you, there is good news. Researchers at Central Avian Research Institute (CARI) here have developed salted chicken eggs. As the salt is uniformly infused even inside the yolk, these eggs do not need extra salt and can be consumed directly after they are boiled. These eggs look exactly like normal ones. The product is not available for sale but the institute issues licence to entrepreneurs or farmers for commercial use.
Scientists said preparation of these eggs intensifies the colour of yolk. “If you keep a boiled egg for over 24 hours, it might get stale. But pre-salted eggs can be consumed even after 48 hours of boiling. You will not need salt even when you make omlettes,” said AS Yadav, principal scientist and head of post-harvest technology division, CARI.
The technology to produce salted eggs is simple. Raw eggs are first dipped in a food-grade solution for 20 minutes. Then they are dipped in another solution for 42 hours. The process through osmosis facilitates infusion of salt into the eggs.
The institute’s director AB Mandal told TOI, “The salted egg is a novel product with immense potential for entrepreneurship and rural employment. The unique factor about the method of preparation is that it does not require electricity or special appliance and can be done with household utensils. Even unskilled workers can easily adopt the technology.”
Sandeep Saran, principal scientist and in-charge of Agri businesses incubation centre, CARI, said, “From farm to fork, the institute provides complete support to entrepreneurs who take licence from us including free training, marketing, packaging, technical support and product refinement. The licence for using technology of salted eggs is currently available for Rs 5,500. The cost of producing salted chicken eggs at laboratory scale has been estimated at 50 paisa per egg.”
Final-year BA student from Haryana Ishwar Singh, who recently signed an MoU with CARI for the technology, said, “When I heard about this technology, I decided to commercialise salted eggs. I will start selling them in five states — Delhi, Haryana, Chandigarh, Punjab and Rajasthan — soon.” In the next phase of research, scientists are planning to develop flavoured eggs. “We want to replace sodium in salt with potassium for heart patients,” said Yadav.