Salted Eggs

Ingredients

Directions

Bring water and rock salt to a boil; cool.

Place eggs in a crock or glass jar.

Pour salt-water mixture over eggs to cover.

Cover crock and let stand in a cool place (not refrigerator) for three weeks.

Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.

Yolks should be a bright yellow-orange color and quite firm.

The white should be slightly cloudy and still runny.

Eggs without a firm yolk should be discarded.

To hard cook, cover with fresh cold water and simmer for 20 minutes.

Shell an quarter.

Serve with hot rice or congee.

NOTE: Salted duck eggs may be purchased in mud-pack form or in brine in Oriental markets.

If in mud pack, scrape off mud, wash well and proceed with recipe.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.