Telur Asin
Telur Asin is a general term for egg-based dishes are preserved by salty (too much salt is given to deactivate enzymes decomposer). Most of the Terlur Asin are duck eggs, although it is possible for the eggs to another. Period expired eggs can reach one month (30 days).
These snacks are practical and can be combined with a variety of dishes such as rice jamblang, and rice Lengko, even can be eaten without rice. Fishermen who go to sea, or people who travel for a long time used to carry eggs for lunch.
In Central Java, Brebes area known as the main producer of telur asin. telur asin industry in Brebes quite extend to the available a wide selection of quality telur asin. Each manufacturer has its own seal which usually can be seen on the egg shell. Though tastes vary, telur asin of high quality have assessed the characteristics of the egg yolk until light reddish-orange, "dry" (if bitten not remove fluid), does not cause fishy odor, and taste salty does not sting.
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