Abstract: Background and Objective: Salted eggs are famous for their salty flavour and high NaCl content. The salty taste originates from the salt and ash that are used as a salting medium which will affect the taste and acceptance of salted eggs. The purpose of this research was to evaluate the coating optimization using various ash and salt amounts to vary the mineral content and sensory value of the salted eggs. Materials and Methods: This study used a randomized block design of a 2×3 factorial pattern with three replications, where factor A is the type of ash, namely, either husk ash or wood ash and factor B is the addition of different amounts of salt, specifically, one, two and three parts salt. Observations about raw, salted eggs were made regarding albumen pH and water and ash content, as well as the NaCl, P, Ca, Mg and K content; observations about boiled, salted eggs were made regarding colour, aroma, texture and flavour. Results: This study found a possible inverse relationship between basicity and the amount of salt used in the coating process. The results of the study show that there is an interaction between ash type and the different amounts of salt with the albumen pH, NaCl, Ca, Mg, K content, aroma and texture but no significant effect was observed on colour and taste. Compared to wood ash, the use of husk ash with increased amounts of salt in conjunction with the salted egg coating method can decrease the NaCl and P content of the eggs and enhance the K content, albumen pH, aroma, texture and taste. Conclusion: The treatment of the salted eggs with the husk ash coating method and as much as three parts salt is optimal for producing salted eggs with low NaCl content, high mineral content and preferred sensory properties.